Biochemical effect of chocolate colouring and flavouring like substances on thyroid function and protein biosynthesis

✍ Scribed by El-Saadany, S. S.

• Publisher: John Wiley and Sons
• Year: 1991
• Tongue: English
• Weight: 503 KB
• Volume: 35
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19910350402

✦ Synopsis

Synthetic chocolate colourant, flavourant and the mixture of hoth were administered to healthy adult male albino rats to evaluate their effect on the nucleic acids metabolism, i.e. deoxyribonucleic and ribonucleic acids (DNA and RNA), total serum protein, thyroid hormons (T4 and T3) and nuclease enzymes, i.e. cytoplasmicand mitochondrial deoxyribonuclease and ribonuclease (DNase and RNase) in hrain, liver, and kidneys. Also, the activity of the fundamental enzymes of the oxidative pentose phosphate pathway, i.e. cytoplasmic and mitochondrial glucose-6-phosphate dchydrogenase and 6-phosphogluconate dchydrogenase (G-6-PD and 6-PGD), as well as total lipids and cholesterol contents in the same organs were studied.

Ingestion of the studied food additives significantly increased serum protein, RNA and T4 hormon, while, DNA and T3 honnon were insignificantly elevated. In connection with this, the hydrolytic enzymes of nucleic acids (DNase and RNase activities) were stimulated by all studied food additives and in all mentioned organs.

The activity of G-6-PD and 6-PGD in both cytoplasmic and mitochondrial fractions of all studied organs were increased. The highest increase was noticed in rats fed on diets supplemented with thc mixture of hoth colourant and flavourant followed by colourant then flavourant, respectively. Mixture o f !risodium salts of 5-hydroxy-I -p-sulphophcnyl-4-(p-sulphophenylazo) pyrazol-3-carhoxylic acid and 1(4-sulplio-l-naphthylaztr)-2-naphhthd-6.R-disulph~~nic acid and disodium salts of 2-(4-sulpho-1 -naphthylazo)-I -naphthol-4-sulphonic and indigotin-S.S'-tlisulph[~nic * Vanillin, quassin powder, water, monopropylene glycol (solven!), amyl phcnyl acetate