Gıda Boyası Tartzaninin A. cepa L. Kök Ucu Hücrelerindeki Sitotoksik ve Genotoksik Etkilerine Karşı Yeşil Kahvenin Koruyucu Rolü

Year 2021, Volume: 19 Issue: 1, 49 - 58, 26.04.2021

Emine Yalçın Tuğçe Kalefetoğlu Macar Oksal Macar Kültiğin Çavuşoğlu

https://doi.org/10.24323/akademik-gida.927680

Abstract

Bu çalışma tartazinin A. cepa kök ucu hücrelerindeki sitotoksik ve genotoksik etkilerine karşı yeşil kahvenin koruyucu rolünü araştırmayı amaçlamıştır. Bu amaçla A. cepa bulbları altı gruba ayrılmıştır. Kontrol grubu deney süresince çeşme suyunda tutulurken; diğer gruplar 365 mg/L yeşil kahve, 730 mg/L yeşil kahve, 200 mg/L tartrazin, 365 mg/L yeşil kahve + 200 mg/L tartrazin ve 730 mg/L yeşil kahve + 200 mg/L tartrazin ile muamele edilmiştir. Tartrazin uygulaması, çimlenme yüzdesi, kök uzaması ve ağırlık artışının azalmasına yol açmıştır. Artan yeşil kahve dozları bu olumsuz etkileri azaltmıştır. Genotoksisitenin araştırılması için kullanılan mitotik indeks tartrazin uygulamasına bağlı olarak azalmıştır. Tartrazin, mikronükleus ve kromozomal anormalliklerin sıklığını arttırmıştır. Tartrazin ile birlikte uygulanan yeşil kahve dozları, tartrazinin sebep olduğu genotoksik etkileri azaltmıştır. Tartrazin, membranlarda lipid peroksidasyonunun bir göstergesi olan malondialdehit miktarında artışa neden olmuştur. Antioksidan savunmanın iki önemli bileşeni olan süperoksit dismutaz ve katalaz enzimlerinin aktiviteleri tartrazin uygulamasını takiben artmıştır. Tartrazin uygulaması meristematik hücre hasarlarına sebep olmuştur. Artan yeşil kahve dozları, doza bağlı bir şekilde tartrazinin neden olduğu oksidatif stresi ve meristematik hücre hasarlarını azaltmıştır. Çalışma, yeşil kahvenin, tartrazinin A. cepa kök ucu hücrelerinde neden olduğu zararlara karşı önemli bir koruyucu rolü olduğunu açıkça göstermiştir.

Keywords

Allium cepa, Genotoksisite, Gıda boyası, Tartrazin, Yeşil kahve

Protective Role of Green Coffee against Cytotoxic and Genotoxic Effects of Food Dye Tartzanine in A. cepa L. Root Tip Cells

Abstract

This study aimed to investigate the protective role of green coffee against cytotoxic and genotoxic effects of tartazine on A. cepa root tip cells. For this purpose, A. cepa bulbs were divided into six groups. While the control group was kept in tap water throughout the experiment, other groups were treated with 365 mg/L green coffee, 730 mg/L green coffee, 200 mg/L tartrazine, 365 mg/L green coffee + 200 mg/L tartrazine and 730 mg/L green coffee + 200 mg/L tartrazine. Tartrazine treatment led to a decrease in germination percentage, root elongation and weight gain. Increasing doses of green coffee reduced these negative effects. Mitotic index used for the investigation of genotoxicity decreased due to tartrazine administration. Tartrazine increased the frequency of micronucleus and chromosomal abnormalities. Green coffee doses applied with tartrazine reduced the genotoxic effects caused by tartrazine. Tartrazine caused an increase in the amount of malondialdehyde, an indicator of lipid peroxidation in membranes. The activities of superoxide dismutase and catalase enzymes, two important components of antioxidant defense, increased following tartrazine administration. Tartrazine application caused meristematic cell damages. Increasing doses of green coffee decreased the oxidative stress and meristematic cell damages induced by tartrazine in a dose-dependent manner. The study clearly demonstrated that green coffee has an important protective role against the damage caused by tartrazine in A. cepa root tip cells.

Keywords

Allium cepa, Genotoxicity, Food dye, Tartrazine, Green coffee

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