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Elena N. Esimbekova
Anastasiya A. Asanova
Anna A. Deeva
Valentina A. Kratasyuk
2018-02-07T07:29:42Z
2018-02-07T07:29:42Z
2017-11
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
03088146
https://www.ncbi.nlm.nih.gov/pubmed/28554639
http://elib.sfu-kras.ru/handle/2311/69900
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.
Endoproteinases
Food additives
Pancreatic disease
Pancreatic enzymes
Inhibition effect of food preservatives on endoproteinases
Journal Article
Journal Article Preprint
294-297
34.17
2018-02-07T07:29:42Z
10.1016/j.foodchem.2017.05.059
Институт фундаментальной биологии и биотехнологии
Кафедра биофизики
Научно-исследовательская часть
Food Chemistry
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Q1


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