Common Food Additives Inhibit Carbonic Anhydrase Activity
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Tarih
2025
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Few studies about the effects of food additives on human enzymes exist. The effects of 20 food additives (12 colorants, 2 antioxidants, 3 sweeteners, 2 preservatives, and 1 acidity regulator) on bovine carbonic anhydrase (bCA) and especially human isoenzymes hCAI and hCAII isoenzyme, a highly vital enzyme, were studied for the first time. All the additives showed inhibition on human CA isoenzymes with IC50 values in 5-5998 mu M range. The higher inhibitions were detected in the colorants, Erythrosine B showing the highest inhibition (IC50(bCA): 11 mu M, IC50(hCAI): 19 mu M and IC50(hCAII): 5 mu M) at levels comparable with standard CA inhibitor sulfanilamide, while sweeteners showed low inhibition. BHT, a synthetic antioxidant, had higher inhibition compared to ascorbic acid. According to ADMET results, when the pharmacokinetic properties of the additives are considered, the only molecule with high gastrointestinal absorption is curcumin. The findings suggest that the health concerns caused by excessive consumption of foods containing additives may be related to CA inhibition. Food additive alternatives with no/lower CA inhibition should be sought for. Besides, Erythrosine B derivatives deserve investigation for new CA inhibitors.
Açıklama
Anahtar Kelimeler
ADMET, carbonic anhydrase, enzyme inhibition, erythrosin B, food additives
Kaynak
Journal of Biochemical and Molecular Toxicology
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
39
Sayı
9
