Anti-angiogenic and oxidative effects of brilliant blue at different concentrations in chorioallantoic membrane model
Mehmet Enes Sozen 1 , Hasan Basri Savas 2 * , Mehmet Fatih Kucuk 3 , Elina Dinc 4
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1 Department of Histology and Embryology, Faculty of Medicine, Alanya Alaaddin Keykubat University, Antalya, TÜRKİYE2 Department of Medical Biochemistry, Faculty of Medicine, Mardin Artuklu University, Mardin, TÜRKİYE3 Eye Diseases Clinic, Antalya Training and Research Hospital, Antalya, TÜRKİYE4 Department of Molecular Medicine, Graduate Education Institute, Alanya Alaaddin Keykubat University, Antalya, TÜRKİYE* Corresponding Author


Introduction: Artificial food colorings are increasingly used to make the color and appearance of foods more attractive. One commonly used food dye is E133, international-coded brilliant blue (BB). According to the European Food Safety Authority panel results in 2010, it was determined that BB daily remained below the acceptable daily intake (ADI) value for adults and exceeded ADI value for children. The purpose of this study was to investigate the effects of BB on angiogenesis and oxidative stress in the chorioallantoic membrane model.
Materials & methods: In this investigation, fertilized chick eggs free of specific pathogens were used. The eggs that were not fully grown or fertilized were excluded. 50 embryos were distributed into five groups of 10 each. The negative control group was the control group, the positive control group was the bevacizumab group, and three different BB dosages (10-4 M, 10-5 M, and 10-6 M) were identified. At the end of the experiment, anti-angiogenesis scoring, and total antioxidant-oxidant capacity were evaluated.
Results: According to the average score values, the control group had no anti-angiogenic impact, but the bevacizumab group had a strong anti-angiogenic effect (average score 1.1). Furthermore, the 10-4 M BB group had a weak anti-angiogenic impact (average score of 0.7), while the 10-5 M and 10-6 M BB groups had no anti-angiogenic effect (average score of 0.4 and 0.2, respectively). As a result of one-way analysis of variance test, it was seen that BB significantly increased total oxidant capacity and oxidative stress index values in proportion to the increase in dose (p<0.05).
Conclusions: BB’s oxidant and anti-angiogenic effects indicate that high doses of processed foods containing artificial food dyes carry a risk for viable growth. Since there are not enough studies in the literature showing the oxidant or antiangiogenic effects of BB in chorioallantoic membrane model, the original data we presented in this study are pioneering.


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Article Type: Original Article

J CONTEMP STUD EPIDEMIOL PUBLIC HEALTH, Volume 4, Issue 2, 2023, Article No: ep23007

Publication date: 20 Sep 2023

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