Tartrazin ve Kuersetin uygulamalarının rat karaciğer dokusuna etkileri
Küçük Resim Yok
Tarih
2025
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Amaç: En yaygın gıda boyar maddesi olarak kullanılan Tartrazinin ve Koruyucu olarak düşündüğümüz Kuersetinin karaciğer dokularındaki değişimlerini incelemek. Materyal ve Metot: İnönü Üniversitesi Deney Hayvanları Üretim ve Araştırma Merkezi'nde üretilmiş Wistar albino cinsi dişi ratlar araştırma için seçildi. Ratların ortalama ağırlıkları 225 ± 25 gram ağırlığında olacak şekilde 32 adet rat 4 gruba ayrıldı. Bu gruplar; Kontrol, Tartrazin, Kuersetin, Tartrazin + Kuersetin olacak şekilde dizayn edildi. Uygulamalar 30 gün boyunca her gün aynı satte olacak şekilde yapıldı. Süre sonunda karaciğer dokuları ve kan numuneleri alınarak incelendi. Bulgular: Tartrazin uygulanan grupta; Karaciğer dokusunda oksidan parametrelerde artış, antioksidan parametrelerde azalış, inflamasyon parametreleri ve histopatolojik bozulmalar ve serum numunelerinde oksidatif stress indeks, inflamasyon parametreleri ve karaciğer fonksiyon testlerinde artışa neden olmuştur. Kuersetin uygulanan grupta; Karaciğer dokusu antioksidan parametrelerinde artış, oksidan parametrelerinde azalma, inflamasyon paramterlerinde azalma, serum numuneleri inflamasyon, karaciğer fonksiyon testlerinde azalmaya neden olmuştur. Tartrazin ile birlikte Kuersetin uygulanamsıyla birlikte Tartrazin grubuna kıyasla Biyokimyasal ve Histopatolojik parametrelerde iyileşmeler tespit edildi. Sonuç: Tartrazin karaciğer dokusunda oksidatif stres ve inflamasyon artşına yol açarak hepatotoksisteye neden olmuştur. Sadece bununlada kalmayıp kan numunelerinde inflamasyon ve karaciğer fonksiyon testlerinde artışa yol açarak yaygın bir hasarı tetiklemiştir. Kuerstin ise güçlü bir antioksidan ve antiinflamatik etki göstermiştir. Tartrazin hepatoksisitesine karşı Kuersetin günlük kullanımını tavsiye ediyoruz.
Aim: To examine the effects of Tartrazine, a common food dye, and Quercetin, considered a preservative, on liver tissues. Material and Method: The study was conducted on female Wistar albino rats bred at the İnönü University Experimental Animal Production and Research Center. Thirty-two rats, weighing 225 ± 25 grams, were divided into four groups: Control, Tartrazine, Quercetin, and Tartrazine + Quercetin. The substances were administered daily at the same time for 30 days. Afterwards, liver tissues and blood samples were collected and analyzed. Findings: An increase was noted in oxidant parameters, while decreases were seen in antioxidant parameters, inflammation markers, and histopathological deterioration in liver tissue. There was also an increase in oxidative stress index, inflammation markers, and liver function tests in serum samples of the tartrazine group. In the quercetin group, antioxidant parameters in liver tissue increased, whereas oxidant parameters, inflammation markers, and inflammation and liver function tests in serum samples decreased. Improvements in both biochemical and histopathological parameters were observed with the concomitant administration of quercetin compared to the tartrazine group. Conclusion: Tartrazine caused hepatotoxicity by increasing oxidative stress and inflammation in the liver tissues. Additionally, it led to widespread damage by elevating inflammation and worsening liver function test results in blood samples. Quercetin, however, showed strong antioxidant and anti-inflammatory effects. We recommend daily use of quercetin to protect the liver from the harmful effects of tartrazine
Aim: To examine the effects of Tartrazine, a common food dye, and Quercetin, considered a preservative, on liver tissues. Material and Method: The study was conducted on female Wistar albino rats bred at the İnönü University Experimental Animal Production and Research Center. Thirty-two rats, weighing 225 ± 25 grams, were divided into four groups: Control, Tartrazine, Quercetin, and Tartrazine + Quercetin. The substances were administered daily at the same time for 30 days. Afterwards, liver tissues and blood samples were collected and analyzed. Findings: An increase was noted in oxidant parameters, while decreases were seen in antioxidant parameters, inflammation markers, and histopathological deterioration in liver tissue. There was also an increase in oxidative stress index, inflammation markers, and liver function tests in serum samples of the tartrazine group. In the quercetin group, antioxidant parameters in liver tissue increased, whereas oxidant parameters, inflammation markers, and inflammation and liver function tests in serum samples decreased. Improvements in both biochemical and histopathological parameters were observed with the concomitant administration of quercetin compared to the tartrazine group. Conclusion: Tartrazine caused hepatotoxicity by increasing oxidative stress and inflammation in the liver tissues. Additionally, it led to widespread damage by elevating inflammation and worsening liver function test results in blood samples. Quercetin, however, showed strong antioxidant and anti-inflammatory effects. We recommend daily use of quercetin to protect the liver from the harmful effects of tartrazine
Açıklama
Anahtar Kelimeler
Biyokimya, Biochemistry
