Determination of the Protective Effect of Curcumin Against Tartrazine-Induced DNA Damage and HSP 70 in the Rat Brain

Abstract

Tartrazine is a widely used food dye, and children often consume large amounts of food products containing this additive due to their appealing appearance. Curcumin, on the other hand, is known for its antioxidant properties. The aim of this study was to investigate the protective effects of curcumin on brain tissue and biochemical parameters in rats exposed to short-term tartrazine administration. Male Wistar albino rats were randomly divided into five equal groups. Group 1 served as the control; Group 2 received tartrazine (10 mg/kg); Group 3 received tartrazine (100 mg/kg); Group 4 received tartrazine (10 mg/kg) along with curcumin (20 mg/kg); and Group 5 received tartrazine (100 mg/kg) along with curcumin (20 mg/kg). All substances were administered via oral gavage. The study lasted for 21 days. Serum samples were analyzed for heat shock protein 70 (HSP70) levels using the ELISA method. Brain tissues were subjected to histopathological examination and DNA damage assessment using the comet assay. Although HSP70 levels increased in the tartrazine groups, the differences were not statistically significant (p = 0.065). Partial damage was observed in the histopathological analysis. Comet assay results indicated a dose-dependent increase in DNA tail percentage with tartrazine, which was reduced following curcumin administration. These findings suggest that curcumin may alleviate tartrazine-induced damage in brain tissue and may have a regulatory effect on serum HSP70 levels in rats.