Inhibition effect of food preservatives on endoproteinases
Elena N. Esimbekova
Anastasiya A. Asanova
Anna A. Deeva
Valentina A. Kratasyuk
Институт фундаментальной биологии и биотехнологии
Journal Name:Food Chemistry
Journal Quartile in Scopus:Q1
Journal Quartile in Web of Science:Q1
Bibliographic Citation:Elena N. Esimbekova. Inhibition effect of food preservatives on endoproteinases [Текст] / Elena N. Esimbekova, Anastasiya A. Asanova, Anna A. Deeva, Valentina A. Kratasyuk // Food Chemistry. — 2017. — Т. 235. — С. 294-297
Текст статьи не публикуется в открытом доступе в соответствии с политикой журнала.
The present manuscript proposes a novel approach to assess the impact of food additives on human metabolism by analysing their effect on biomarker enzyme activity. Alterations in the activity of pancreatic enzymes, such as chymotrypsin and trypsin, which are affected by the most common food preservatives, sodium benzoate (E211), potassium sorbate (E202) and sorbic acid (E200), have been evaluated. The proteinase activity was analysed with a bioluminescent method using the light intensity decay constant. Our study revealed that the preservatives reduce proteinase activity by 50% (EC50) at a much lower concentration than their acceptable daily intake (ADI). Thus, sodium benzoate and sorbic acid have an inhibition effect on chymotrypsin at concentrations 14 times lower and 70 times lower than their ADI and this increases with exposure time. Food preservative consumption impacts negatively on protein digestion, which is especially dangerous for patients with pancreatitis.