Common Food Additives Inhibit Carbonic Anhydrase Activity

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dc.authorid0000-0002-1669-5797
dc.authorid0000-0001-5381-2924
dc.contributor.authorKaracelik, Ayca Aktas
dc.contributor.authorKucuk, Murat
dc.contributor.authorTurkucar, Semra Alkan
dc.contributor.authorBeydemir, Sukru
dc.date.accessioned2026-01-24T12:30:49Z
dc.date.available2026-01-24T12:30:49Z
dc.date.issued2025
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractFew 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.
dc.description.sponsorshipScientific Research Projects Coordination Unit of Karadeniz Technical University [907, 2211-C, TUBITAK-BIDEB, 1649B031402577]
dc.description.sponsorshipThis study was supported by the Scientific Research Projects Coordination Unit of Karadeniz Technical University under project number 907. The work was also partially supported by 2211-C Priority Areas Domestic PhD Scholarship Program of TUBITAK-BIDEB (Application Number: 1649B031402577).
dc.identifier.doi10.1002/jbt.70444
dc.identifier.issn1095-6670
dc.identifier.issn1099-0461
dc.identifier.issue9
dc.identifier.pmid40827001
dc.identifier.scopus2-s2.0-105013688004
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1002/jbt.70444
dc.identifier.urihttps://hdl.handle.net/20.500.12868/5457
dc.identifier.volume39
dc.identifier.wosWOS:001552485500001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Biochemical and Molecular Toxicology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260121
dc.subjectADMET
dc.subjectcarbonic anhydrase
dc.subjectenzyme inhibition
dc.subjecterythrosin B
dc.subjectfood additives
dc.titleCommon Food Additives Inhibit Carbonic Anhydrase Activity
dc.typeArticle

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