Inhibition effect of food preservatives on endoproteinases
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URI (для ссылок/цитирований):
https://www.ncbi.nlm.nih.gov/pubmed/28554639https://elib.sfu-kras.ru/handle/2311/69900
Автор:
Elena N. Esimbekova
Anastasiya A. Asanova
Anna A. Deeva
Valentina A. Kratasyuk
Коллективный автор:
Институт фундаментальной биологии и биотехнологии
Кафедра биофизики
Научно-исследовательская часть
Дата:
2017-11Журнал:
Food ChemistryКвартиль журнала в Scopus:
Q1Квартиль журнала в Web of Science:
Q1Библиографическое описание:
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. 294-297Текст статьи не публикуется в открытом доступе в соответствии с политикой журнала.
Аннотация:
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.