Changes Caused in Liver Parameters in Swiss Albino Mice by Food Colourant (Allura Red) and Preservative (Sodium Benzoate)

Abstract

Food additives are chemicals that are purposefully added to food to improve its quality. The most widely used food additives in the food industry, pharmacy and cosmetics field are Allura red (a food colour) and sodium benzoate (a food preservative), both of which are employed for various functions such as colouring and preserving. In this study, liver parameters were examined in Swiss male mice after 30, 45 and 60 days of treatment with synthetic Allura red colour and sodium benzoate preservative. Seventy-two male Swiss albino mice (25-30 gm) were divided into four groups with 6 mice per group for each autopsy interval. The first group was control-treated (water), the second group was Allura red treated (172.2 mg/kg body weight), the third group was sodium benzoate treated group (123 mg/kg body weight) and the fourth group was Allura red + sodiumbenzoate treated (86.1 mg/kg + 61.5 mg/kg body weight) for 30, 45 and 60 days. Mice were sacrificed after the 31st, 46th and 61st day and blood samples were taken for serological tests to study SGPT, SGOT, ALP, total protein and serum albumin. The liver was also removed for histological studies of control, sodium benzoate, Allura red and combination groups. The data obtained reveals a noticeable significant increase in aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, total protein and albumin in treated mice as compared to control groups. The microscopic study of the liver showed the effect of all dose treatments on the structure of liver cells. It caused fatty degeneration of hepatocytes, congestion of the central vein and necrosis. In conclusion, it was clear that the administration of Allura red, sodium benzoate, and combination dose (AR+SB) in mice caused changes in liver parameters.