The short-term effects of single toxic dose of citric acid in mice

Bir besin koruyucu olan sitrik asidin LD25 (480 mg/kg.va.) dozu farelere intraperitoneal yolla uygulandı. 10 gün sonra hayvanların vücut ağırlıkları, organ ağırlıkları (karaciğer, böbrek, dalak), kreatin kinaz (CK), laktat dehidrogenaz (LDH), alanin aminotransferaz (ALT) ve aspartat aminotransferaz (AST) enzimlerinin serum düzeyleri ile, karaciğer dokusu üzerinde sitrik asidin etkileri araştırıldı. Otoanalizörde tayin edilen enzim aktiviteleri U/L olarak değerlendirildi. Çalışmada vücut ağırlıklarında kontrol grubuna kıyasla anlamlı bir azalma gözlenmesine rağmen (p0.05 , böbrek: p>0.05, dalak: p>0.05) ve enzim aktivitelerinde (CK: p>0.05, LDH: p>0.05, ALT: p>0.05, AST: p>0.05) anlamlı olmayan bir artış gözlendi. Karaciğerin mikroskopik incelenmesinde doku dejenerasyonu, sitoplazmik vakuolizasyon, nükleer zar çöküntüleri, piknotik nukleuslar ve hepatositlerde nekroz gibi histopatolojik değişiklikler gözlendi.

Farelerde sitrik asidin tek toksik dozunun kısa süreli etkileri

The effects of LD25 (480 mg/kg.bw.) dose of citric acid, a food preservative, were investigated on body weight, organ weights (liver, kidney, spleen), creatin kinase (CK), lactate dehydrogenase (LDH), alanine aminotransferase (ALT) and aspartate aminotransferase (AST) enzymes in the blood serum, and the liver tissue of mice after 10 days. Citric acid (to experimental groups) and physiological saline (to control groups) were given intraperitoneally. The results of enzyme activities were evaluated using autoanalyzer as IU/L. Even though significant decreases in the body weights were noted when compared to those of the control group (p0.05, kidney: p>0.05, spleen: p>0.05) and serum enzyme levels (CK: p>0.05, LDH,: p>0.05, ALT: p>0.05, AST: p>0.05). Microscopical examination of the liver showed histopathological changes depending on the citric acid. These changes were tissue degeneration, cytoplasmic vacuolisations, nuclear membrane invaginations, picnotic nucleus and necrosis of the hepatocytes.

___

  • Aktaç T, Kaboğlu A, Ertan F, Ekinci F, Hüseyinova G. The effects of citric acid (antioxidant) and benzoic acid (antimicrobial agent) on the mouse liver: Biochemical and histopathological study. Biologia Bratislava. 57(6): 2002. In press.
  • Cabel MC, Waldroup PW, Shermer WD, Calabotta DF Effects of ethoxyquin feed preservative and peroxide level on broiler performance. Poultry Science. 67: 1725-1730, 1988.
  • Daniel JW. Metabolic aspects of antioxidants and food preservatives. Xenobiotica. 16: 10-11, 1986.
  • Fujitani T. Short-term effect of sodium benzoate in F344 rats and B6C3F1 mice. Toxicol Lett. 69: 171-179, 1993.
  • Jung R, Cojocel C, Müller W, Böttger D, Lück E. Evaluation of the genotoxic potential of sorbic acid and potassium sorbate. Food Chem Toxicol. 30: 1-7, 1992.
  • Kaboğlu A. and Aktaç T.A study of the effects of the sodium benzoate on the mouse liver. Biologia Bratislava. 57(3): 373-380, 2002.
  • Kagan VE, Serbinova EA, Packer L. Generation and recycling of radicals from phenolic antioxidants. Arc Biochem Biophysiol. 280: 33-39, 1990.
  • Makoveç P. and Sindelar L. The effect of phenolic compounds on the activity of respiratory chain enzymes and on respiration and phosphorylation activities of potato tuber mitochondria. Biol Plant. 26: 415-422, 1984.
  • McFarlane M, Price SC, Cottrel S, Grasso P, Bremme JN, Bomhard ME, Hinton HR. Hepatic and associated response of rats to pregnancy, lactation and simultaneous treatment with butylated hydroxytoluene. Food Chem Toxicol. 35: 753-767, 1997.
  • Nijhoff WA and Peters WHM. Induction of rat hepatic and intestinal glutathion S-transferases by butylated hydroxyanisole. Biochem Pharmacol. 44: 596-600, 1992.
  • Safer AM and Nughamish AJ. Hepatotoxicity induced by the antioxidant food additive butylated hydroxytoluene (BHT) in rats: An electron microscopical study. Histol Histopathol. 14: 391-406, 1999.
  • Weemaes CA, De-Cordt SV, Ludikhuyze LR, Van Den Broeck I, Hendrickx ME, Tobback PP. Influenze of pH, benzoic acid, EDTA, and glutathione on the pressure and/or temperature inactivation kinetics of mashroom polyphenoloxidase. Biotechnol Prog. 13: 25-32, 1997.
  • Würtzen G. Short comings of current strategy for toxicity testing of food chemicals: Antioxidants. Food Chem Toxicol. 28: 743-745, 1990.