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J.Health Sci., 46(1), 56-58, 2000
Evaluation of Hepatotoxicity and Nephrotoxicity of Natural Food Colorants in Mice Depleted of Glutathione by DL-Buthionine Sulfoximine
Sadahiro Kawazoe,* Yasuji Hojo, and Tamio Mizutani
Department of Food Sciences and Nutritional Health, Kyoto Prefectural University, Shimogamo, Kyoto 606-8522, Japan
Natural colorants are widely used as additives to various foods. However, the basic data concerning the safety of these colorants are insufficient. Seven natural food colorants were assessed for their hepato- and nephrotoxicity in mice depleted of glutathione by pretreatment with buthionine sulfoximine (BSO). Oral administration of red cabbage color (4500 mg/kg), gardenia yellow (4500 mg/kg), cochineal extract (3000 mg/kg), beet red (6000 mg/kg), carthamus yellow (6000 mg/kg), purple corn color (4500 mg/kg), and lac color (1400 mg/kg) to mice in combination with BSO (4 mmol/kg, i.p.) produced no significant changes in serum glutamic pyruvic transaminase (SGPT) activity and serum urea nitrogen (SUN) concentration, although eugenol as the positive control for hepatotoxicity and thiabendazole as the positive control for nephrotoxicity produced significant increases in SGPT activity and SUN concentration, respectively.
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