Light-driven biodegradation of azo dyes by Shewanella decolorationis-CdS biohybrid in wastewater lacking electron donors.

The lack of electron donors prevents the effective degradation of azo dyes by bacteria, which severely limits the practical application of conventional biological treatment. Herein, we innovatively designed a bio-photoelectric reduction degradation system composed of CdS and Shewanella decolorationis, which could effectively degrade amaranth in anaerobic conditions driven by light when electron donors were unavailable. Compared with bare S. decolorationis and S. decolorationis (heat-killed)-CdS biohybrid, S. decolorationis-CdS biohybrid had 39.36-fold and 3.82-fold higher first-order kinetic constants, respectively. The morphology, particle size, elemental composition, crystalline type, photovoltaic properties, and band structure of the nanoparticles synthesized by S. decolorationis were carefully examined and analyzed. Light-driven biodegradation experiments showed that amaranth was degraded by the synergy of CdS and S. decolorationis. Reductive degradation of amaranth by electrons was demonstrated by electron and hole trapping. The effect of potential coexisting contaminants, which might serve as hole scavengers, on the degradation of amaranth was evaluated. Membrane protein inhibition experiments also suggested that NADH dehydrogenase, menaquinone, and cytochrome P450 played an important role in electron transfer between CdS and Shewanella decolorationis. The cyclic conversion of NAD+/NADH was probably the most critical rate-limiting step. Electrochemical measurements suggested that faster electron transfer might facilitate the degradation of amaranth. Our findings might contribute to the degradation of azo dyes in wastewater lacking electron donors and deepen our recognition of the microbe-material interface. KEY POINTS: • A BPRDS was constructed with Shewanella decolorationis and CdS. • Amaranth was effectively degraded by BPRDS in anaerobic conditions driven by light. • NDH, MQ, and CYP450 were involved in electron transfer.

In vitro immunomodulation of splenocytes from DO11.10 mice by the food colouring agent amaranth.

The chemical amaranth (AM) is permitted as a colouring agent in a variety of foods. Safety was established based on chronic rodent studies. AM and its metabolite naphthionic acid (NA) can be absorbed through the intestine, exposing circulating immune cells including splenocytes. An AM feeding study in rats demonstrated an increase in blood lymphocytes. Yet, in contrast, AM inhibited the delayed-type hypersensitivity reaction to antigen. DO11.10 mice express a T Cell Receptor specific for ovalbumin323-339 peptide (OVAp) presented by I-Ad MHCII. DO11.10 splenocytes were cultured to evaluate mechanisms by which AM and NA modulate immune cell function in vitro. Exposure to OVAp alone for 72 h induced cell proliferation, and combination with 2 or 20 µg/mL AM increased IFN-γ. Cytotoxicity was evident at higher concentrations of AM (200 and 2000 µg/mL) and NA (2000 µg/mL) in combination with OVAp, as both cell number and cytokine secretion decreased. At 200 µg/mL AM with OVAp, immunotoxicity gene expression was modified and OVAp-specific KJ1-26+ CD28+ cells became enriched. The equivalent dose of NA did not modify those parameters. Using an antigen-specific model in vitro, lower concentrations of AM potentiated pro-inflammatory cytokine production, and higher concentrations of AM and NA demonstrated cytotoxicity.

Binding and Inhibitory Effect of the Dyes Amaranth and Tartrazine on Amyloid Fibrillation in Lysozyme.

Interaction of two food colorant dyes, amaranth and tartrazine, with lysozyme was studied employing multiple biophysical techniques. The dyes exhibited hypochromic changes in the presence of lysozyme. The intrinsic fluorescence of lysozyme was quenched by both dyes; amaranth was a more efficient quencher than tartrazine. The equilibrium constant of amaranth was higher than that of tartarzine. From FRET analysis, the binding distances for amaranth and tartrazine were calculated to be 4.51 and 3.93 nm, respectively. The binding was found to be dominated by non-polyelectrolytic forces. Both dyes induced alterations in the microenvironment surrounding the tryptophan and tyrosine residues of the protein, with the alterations being comparatively higher for the tryptophans than the tyrosines. The interaction caused significant loss in the helicity of lysozyme, the change being higher with amaranth. The binding of both dyes was exothermic. The binding of amaranth was enthalpy driven, while that of tartrazine was predominantly entropy driven. Amaranth delayed lysozyme fibrillation at 25 µM, while tartrazine had no effect even at 100 µM. Nevertheless, both dyes had a significant inhibitory effect on fibrillogenesis. The present study explores the potential antiamyloidogenic property of these azo dyes used as food colorants.

Spectroscopic and microcalorimetric studies on the molecular binding of food colorant acid red 27 with deoxyribonucleic acid.

Interaction of the food colorant acid red 27 with double stranded DNA was investigated using spectroscopic and calorimetric methods. Absorbance and fluorescence studies suggested an intimate binding interaction between the dye and DNA. The quantum efficiency value testified an effective energy transfer from the DNA base pairs to the dye molecules. Minor groove displacement assay with Hoechst 33258 revealed that the binding occurs in the minor groove of DNA. Circular dichroism studies revealed that acid red 27 induces moderate conformational perturbations in DNA. Results of calorimetric studies suggested that the complexation process was driven largely by positive entropic contribution with a smaller favorable enthalpy contribution. The equilibrium constant of the binding was calculated to be (3.04 ± 0.09) × 10(4) M(-1) at 298.15 K. Negative heat capacity value along with the enthalpy-entropy compensation phenomenon established the involvement of dominant hydrophobic forces in the binding process. Differential scanning calorimetry studies presented evidence for an increased thermal stability of DNA on binding of acid red 27. Copyright © 2016 John Wiley & Sons, Ltd.

Rapid enhanced photocatalytic degradation of dyes using novel N-doped ZrO2.

A novel N-doped ZrO2 (N-ZrO2) photocatalyst is synthesized through thermal decomposition of zirconium hydroxide-urea complex and is characterized using various techniques, including XRD, FTIR, TGA, SEM, TEM, UV-DRS, XPS, XANES, and BET. The N-ZrO2 possesses pure monoclinic structure with high crystallinity. By using the proposed facile route of synthesis, both interstitial and substitutional N doping with high dopant stability can be realized. The optical properties of the catalyst are significantly altered after N doping, giving an optical response in the visible and near infrared regions and an additional strong absorption peak in the UVA region. The N-ZrO2 showed a higher photocatalytic activity than pristine ZrO2 for the degradation of amaranth (AM) and methylene blue (MB) under visible or UV light irradiation, which could be attributed to the band gap narrowing, higher specific area, smaller crystalline size, and higher availability of surface hydroxyl groups. Due to its molecular structure and light absorption characteristics, MB is easier to degrade than AM. Overall removal efficiencies, including adsorption and photolysis, for AM and MB by N-ZrO2 at pH 7 with initial dye concentration of 10 mg/L, catalyst concentration of 1 g/L, and visible light irradiation of 144.7 W/m(2) are 67.2 and 96%, respectively. Using UVA light of only 3.5 W/m(2) under identical experimental conditions, complete removal of MB and AM is obtained. The photocatalytically treated solution of either AM or MB is nontoxic against Bacillus cereus, an agriculturally important soil microorganism.

Immunological studies on Amaranth, Sunset Yellow and Curcumin as food colouring agents in albino rats.

The use of food dyes is at least controversial because they are only of essential role. Moreover many of them have been related to health problems mainly in children that are considered a very vulnerable group. This study was carried out to investigate the effect of oral administration of Amaranth, Sunset Yellow and Curcumin for 4 weeks at doses of 47, 315 and 157.5 mg/kg b. wt. and after 2 weeks all animals were immunostimulated by intra peritoneal injection of sheep RBCs 10% (1 ml/rat). Body weight, relative body weight, total and differential leukocytes count, mononuclear cell count, delayed hypersensitivity, total protein and serum fractions were determined. Results revealed that oral administration of Amaranth, Sunset Yellow and Curcumin did not affect the body weight gain or the spleen weight. On the other hand Sunset Yellow and Curcumin significantly decreased the weight of thymus gland of the rats. Total leukocyte count were not affected while Amaranth and Curcumin-treated rats revealed a significant decrease in neutrophiles and monocytes and a compensatory increase in lymphocytes. Moreover, oral administration of Sunset Yellow revealed a significant decrease in monocyte percent. Amaranth, Sunset Yellow and Curcumin significantly decreased the delayed hyper sensitivity. Total serum protein, albumin, total globulin and albumin/globulin (A/G) ratio were not affected by administration of the colouring agents. Oral administration of Amaranth increases the density of albumin band. On the other hand oral administration of Curcumin decreases the density of the albumin band. Oral administration of any of the tested colouring agents did not change the density of globulin region as compared to control group. In conclusion we found that both synthetic (Amaranth and Sunset Yellow) and natural (Curcumin) colouring agents used at doses up to 10 times the acceptable daily intake exerted a depressing effect on the cellular but not humoral immune response.

Cholestasis induced by model organic anions protects from acetaminophen hepatotoxicity in male CD-1 mice.

Administration of the non-metabolizable organic anion indocyanine green (ICG) prior to a toxic dose of acetaminophen (4-acetamidophenol; APAP) reduces liver injury 24h after dosing. ICG also produces a dose-dependent decrease in bile flow in mice and rats. Studies in bile duct-cannulated rats suggest that cholestasis can play a role in this protection. This study was conducted to determine if the ability of model organic anions to produce cholestasis is relevant to the protection against APAP hepatotoxicity afforded by ICG. In these studies, overnight fasted male CD-1 mice were dosed (i.v.) with the cholestatic dyes bromcresol green (BCG, 30 micromol/kg) and rose bengal (RB, 60 micromol/kg) immediately prior APAP administration (500 mg/kg, i.p.). Other groups of mice received the non-cholestatic dyes dibromosulphthalein (DBSP, 150 micromol/kg) and amaranth (AM, 300 micromol/kg) prior to APAP. Controls were given vehicle only. Hepatocellular necrosis was evident at 24 h in control mice receiving APAP. Pretreatment with the cholestatic dyes BCG and RB decreased the severity of hepatocellular necrosis induced by APAP. However, administration of the non-cholestatic dyes DBSP and AM did not alter APAP-induced liver damage. Glutathione replenishment was not altered by pretreatment with any of these dyes. Furthermore, ICG protected mice against carbon tetrachloride (CCl4) hepatotoxicity. Since CCl4 undergoes minimal biliary excretion and does not compete for biliary transport function, this finding supports the notion that cholestasis itself rather than competition for canalicular transporters is central to the hepatoprotection by ICG and other cholephilic dyes.

Influence of synthetic and natural food dyes on activities of CYP2A6, UGT1A6, and UGT2B7.

Synthetic or natural food dyes are typical xenobiotics, as are drugs and pollutants. After ingestion, part of these dyes may be absorbed and metabolized by phase I and II drug-metabolizing enzymes and excreted by transporters of phase III enzymes. However, there is little information regarding the metabolism of these dyes. It was investigated whether these dyes are substrates for CYP2A6 and UDP-glucuronosyltransferase (UGT). The in vitro inhibition of drug-metabolizing enzymes by these dyes was also examined. The synthetic food dyes studied were amaranth (food red no. 2), erythrosine B (food red no. 3), allura red (food red no. 40), new coccine (food red no. 102), acid red (food red no. 106), tartrazine (food Yellow no. 4), sunset yellow FCF (food yellow no. 5), brilliant blue FCF (food blue no. 1), and indigo carmine (food blue no. 2). The natural additive dyes studied were extracts from purple sweet potato, purple corn, cochineal, monascus, grape skin, elderberry, red beet, gardenia, and curthamus. Data confirmed that these dyes were not substrates for CYP2A6, UGT1A6, and UGT2B7. Only indigo carmine inhibited CYP2A6 in a noncompetitive manner, while erythrosine B inhibited UGT1A6 (glucuronidation of p-nitrophenol) and UGT2B7 (glucuronidation of androsterone). In the natural additive dyes just listed, only monascus inhibited UGT1A6 and UGT2B7.

DNA damage induced by red food dyes orally administered to pregnant and male mice.

We determined the genotoxicity of synthetic red tar dyes currently used as food color additives in many countries, including JAPAN: For the preliminary assessment, we treated groups of 4 pregnant mice (gestational day 11) once orally at the limit dose (2000 mg/kg) of amaranth (food red No. 2), allura red (food red No. 40), or acid red (food red No. 106), and we sampled brain, lung, liver, kidney, glandular stomach, colon, urinary bladder, and embryo 3, 6, and 24 h after treatment. We used the comet (alkaline single cell gel electrophoresis) assay to measure DNA damage. The assay was positive in the colon 3 h after the administration of amaranth and allura red and weakly positive in the lung 6 h after the administration of amaranth. Acid red did not induce DNA damage in any sample at any sampling time. None of the dyes damaged DNA in other organs or the embryo. We then tested male mice with amaranth, allura red, and a related color additive, new coccine (food red No. 18). The 3 dyes induced DNA damage in the colon starting at 10 mg/kg. Twenty ml/kg of soaking liquid from commercial red ginger pickles, which contained 6.5 mg/10 ml of new coccine, induced DNA damage in colon, glandular stomach, and bladder. The potencies were compared to those of other rodent carcinogens. The rodent hepatocarcinogen p-dimethylaminoazobenzene induced colon DNA damage at 1 mg/kg, whereas it damaged liver DNA only at 500 mg/kg. Although 1 mg/kg of N-nitrosodimethylamine induced DNA damage in liver and bladder, it did not induce colon DNA damage. N-nitrosodiethylamine at 14 mg/kg did not induce DNA damage in any organs examined. Because the 3 azo additives we examined induced colon DNA damage at a very low dose, more extensive assessment of azo additives is warranted.

Influencia del amaranto en la producción de alpha-amilasa empleando Aspergillus niger NRRL 3112 / Influence of amaranth on the production of alpha-amylase using Aspergillus niger NRRL 3112

In this paper the influence of the amaranth seed meal and the aeration conditions on the alpha-amylase production by Aspergillus niger NRRL 3112 were studied. The assays of selection of culture medium were carried out in a rotary shaker at 250 rpm and 2.5 cm stroke. The aeration conditions were studied in a mechanically stirred fermentor New Brunswick type. A concentration of alpha-amylase of 2750 U.Dun/ml was achieved at 120 h with a dry weight of 8.0 g/l, using a base medium with 5.0 g/l Amaranthus cruentus seed meal. In the experiment performed in a New Brunswick fermentor, the highest value was 2806 U.Dun/ml. This result was obtained after 120 h, operating at 300 rpm and an airflow of 1 l/l. min. in a limited dissolved oxygen concentration. It was determined that the increase in the agitation rate was not favorable to the enzyme production, despite that an increase was verified in the dissolved oxygen. The morphology of the microorganism, in long and ramified hyphae, was the critical factor to obtain higher levels of alpha-amylase.(AU)

[Influence of amaranth on the production of alpha-amylase using Aspergillus niger NRRL 3112]. / Influencia del amaranto en la producción de alpha-amilasa empleando Aspergillus niger NRRL 3112.

In this paper the influence of the amaranth seed meal and the aeration conditions on the alpha-amylase production by Aspergillus niger NRRL 3112 were studied. The assays of selection of culture medium were carried out in a rotary shaker at 250 rpm and 2.5 cm stroke. The aeration conditions were studied in a mechanically stirred fermentor New Brunswick type. A concentration of alpha-amylase of 2750 U.Dun/ml was achieved at 120 h with a dry weight of 8.0 g/l, using a base medium with 5.0 g/l Amaranthus cruentus seed meal. In the experiment performed in a New Brunswick fermentor, the highest value was 2806 U.Dun/ml. This result was obtained after 120 h, operating at 300 rpm and an airflow of 1 l/l. min. in a limited dissolved oxygen concentration. It was determined that the increase in the agitation rate was not favorable to the enzyme production, despite that an increase was verified in the dissolved oxygen. The morphology of the microorganism, in long and ramified hyphae, was the critical factor to obtain higher levels of alpha-amylase.

Effect of feeding amaranth (food red no. 2) on the jejunal sucrase and digestion-absorption capacity of the jejunum in rats.

To clarify the effect of feeding 5% amaranth (Food Red No. 2, Am) alone or with 5% dietary fiber on jejunal mucosal integrity, change in jejunal sucrase activity before and after the feeding was compared between rats fed and fasted previously. Digestion-absorption capacity of the jejunum was also examined by perfusing 15 mmol/liter sucrose and 30 mmol/liter glycylglycine through the anesthetized rat jejunum after 14 days of feeding Am. Gobo dietary fiber (GDF) was prepared from the roots of edible burdock (Arctium lappa L.). At the end of 3 days' fasting, rats had 20% less body weight, 30% less mucosal protein and 50% less jejunal sucrase activity per unit length than those before fasting. Although rats fed Am showed severe diarrhea and growth retardation as observed in previous reports, initial sucrase level was not changed by feeding Am for 3 days even in the fasted rats. When sucrase activity on day 3 after feeding was compared among inter-groups, however, rats fed Am showed sucrase activity lower than that of rats fed either the basal diet or the basal diet containing Am plus GDF only when they had been fasted previously. After 14 days of feeding, rats fed Am after 3 days' fasting regained sucrase activity up to that of rats fed the basal diet despite the remarkable growth retardation. Jejunal perfusion in situ showed that digestion-absorption capacity for sucrose and glycylglycine in rats fed 5% Am for 14 days was also the same as that in rats fed the basal diet. These results suggest that feeding Am can reduce neither jejunal sucrase nor digestion-absorption capacity of epithelial cells of the jejunum, but retards the regain of the lowered sucrase level at earlier stage of feeding when rats have been fasted before the feeding, and that concurrent feeding of GDF promotes catch-up of the sucrase level lowered by the fasting.

Continuous live-dead discrimination of ram sperm during freezing.

Use of the dye amaranth (Color Index 16185) as a supravital stain for ram sperm is described. At a concentration of 0.4% in diluted semen, the dye was completely excluded by motile sperm and had no effect on sperm motility. The nuclei of immotile sperm were stained pink by amaranth. The decrease in sperm motility during 24-h storage at 5 degrees C was accompanied by a corresponding increase in stained sperm nuclei. The presence of the dye during freezing had no effect on sperm cryosurvival but tended to reduce sperm motility during post-thaw incubation. Insemination of ewes with fresh semen containing amaranth or with semen frozen in the presence of amaranth resulted in pregnancies in 7/10 ewes in each group, compared to 6/9 in the case of ewes inseminated with fresh semen without dye.

Red dye No. 2 and the red pigment carmine enhance aryl hydrocarbon hydroxylase and guanylate cyclase activities.

The food coloring amaranth (F, D and C red No. 2) and the red pigment carmine, but not erythrosine (F, D and C red No. 3), caused a twofold enhancement of two enzymes (aryl hydrocarbon hydroxylase and guanylate cyclase) that have been linked with chemical carcinogenesis. Dose response relationships revealed that carmine enhanced both enzymes to near maximal levels at concentrations as low as 1 to 10 nM while amaranth needed a concentration of 100 nM to cause a maximal enhancement. These data suggest that amaranth and carmine mimic the effects of some chemical carcinogens at the cellular level, but erythrosine does not mimic any of these effects.

Amaranth suppresses the mutagenicity of 2-acetylaminofluorene by lowering the concentration of NADPH in top agar.

Addition of 1 mg amaranth (FD&C Red No. 2) to the top agar of Salmonella/S9 assay plates decreased the yield of revertants induced by 20 micrograms 2-acetylaminofluorene (AAF) by over 50% and additional amaranth completely eliminated the mutagenic response. Similar suppression of AAF mutagenicity was seen with sulfonazo III, another azo dye. The suppressive effect of amaranth was greatest at low S9 concentrations and decreased as the amount of S9 was increased. When N-hydroxyacetylaminofluorene (N-OH-AAF) was used as mutagen, amaranth had little or no effect on either the number of revertants obtained or the S9 optimum. Similarly, 1-naphthylamine-4-sulfonic acid (a reduction product of amaranth) did not significantly affect the mutagenicity of AAF. The rate of metabolism of [14C]AAF by the S9 preparations was shown to be markedly decreased by amaranth, as were the levels of both the phenolic metabolites and of N-OH-AAF. Thus, it appeared that amaranth acts by blocking the conversion of AAF to N-OH-AAF and that this effect is caused by the amaranth itself and not by its constituent amines. Further experiments indicated that amaranth greatly decreased the levels of NADPH formed in reaction mixtures comparable to S0 mix in top agar and that such reaction mixtures also metabolized amaranth to colourless compounds. It appears likely that in top agar, NADPH reacts with amaranth at a fast enough rate to limit severely the level of the reduced co-factor (which must be formed from NADPH+ by the action of endogenous glucose-6-phosphate dehydrogenase) and thus decreases the rate of activation of mutagens by other NADPH-dependent processes.

Methodology for the testing of food dyes for genotoxic activity: experiments with red 2G (C.I. 18050).

A methodology for investigating genotoxicity of food colours using the fluctuation and DNA-repair assays with bacteria is described. In addition, a liquid repair test, developed to permit incorporation of microsomes and the quantitative estimation of cell viability, has been characterised with a number of positive control agents. Results obtained in these systems suggest that the food colour Red 2G induces repairable DNA damage and base-substitution mutation, but only in the presence of a rat-liver microsomal preparation. The significance of the data in the light of other toxicological information is discussed.