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Inhibition effect of food preservatives on endoproteinases
Автор | Elena N. Esimbekova | |
Автор | Anastasiya A. Asanova | |
Автор | Anna A. Deeva | |
Автор | Valentina A. Kratasyuk | |
Дата внесения | 2018-02-07T07:29:42Z | |
Дата, когда ресурс стал доступен | 2018-02-07T07:29:42Z | |
Дата публикации | 2017-11 | |
Библиографическое 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. 294-297 | |
ISSN | 03088146 | |
URI (для ссылок/цитирований) | https://www.ncbi.nlm.nih.gov/pubmed/28554639 | |
URI (для ссылок/цитирований) | https://elib.sfu-kras.ru/handle/2311/69900 | |
Описание | Текст 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. | |
Тема | Endoproteinases | |
Тема | Food additives | |
Тема | Pancreatic disease | |
Тема | Pancreatic enzymes | |
Название | Inhibition effect of food preservatives on endoproteinases | |
Тип | Journal Article | |
Тип | Journal Article Preprint | |
Страницы | 294-297 | |
ГРНТИ | 34.17 | |
Дата обновления | 2018-02-07T07:29:42Z | |
DOI | 10.1016/j.foodchem.2017.05.059 | |
Институт | Институт фундаментальной биологии и биотехнологии | |
Подразделение | Кафедра биофизики | |
Подразделение | Научно-исследовательская часть | |
Журнал | Food Chemistry | |
Квартиль журнала в Scopus | Q1 | |
Квартиль журнала в Web of Science | Q1 |