Abstract
Introduction: Color additives are used in food for improving the aesthetic appearance. They have been caused many health problems. Tartrazine is widely used food color additives and considered as food carcinogen. Curcumine has been found to be used as a promising natural food additive. Aim: investigate the effect of synthetic coloring additive tartrazine and natural one curcumin (has the same yellow color) on two main types of lingual tongue papillae, the filiform and fungiform papillae of albino rat. Materials and Methods: Fifteen adult male albino rats (180 -200 gm) divided randomly into three groups. (n=5). Group I (Control): rats were given 1 ml distilled water. Group II (Tartrazine-treated): rats were given Tartrzine dissolved in distilled water with dose of 7.5 mg/kg. Group III (Curcumine- treated): rats were given 200mgkg of curcumin suspended in 0.5% carboxymethylcellulose (CMC). All of them gave the dose once daily by oral intubation. After 30 days of treatment, animals were scarified and tongues were dissected and cut longitudinally into two half one processed for light and the other for scanning electron microscopic examination SEM. Results: Histological examination of group I revealed the normal features of the dorsal surface of tongue and shape of filiform papillae. In group II has distortion of filiform and fungiform papillae and evidence of acanthosis, hyperkeratosis, and the basal cell layer has basilar hyperplasia, nuclear hyperchromatism. Disfigured fungiform papillae with swollen taste buds and its cells appeared separated. However, group III filiform and fungiform papillae appeared close to normal with minimal changes. Conclusion: From the present study we concluded that tartrazine has degenerative changes in both the filiform and fungiform papillae with absence of these degenerative effects in comparison with curcumin. Replacement of synthetic additives by natural food ones help to avoid the adverse effects of synthetic one on lingual tongue papillae.
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