Shandong Key Laboratory of Water Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Shandong University, Jinan 250100, China.
J Agric Food Chem. 2011 Jun 22;59(12):6650-6. doi: 10.1021/jf200907x. Epub 2011 May 18.
Tartrazine is an artificial azo dye commonly used in food products. The present study evaluated the interaction of tartrazine with two serum albumins (SAs), human serum albumin (HSA) and bovine serum albumin (BSA), under physiological conditions by means of fluorescence, three-dimensional fluorescence, UV-vis absorption, and circular dichroism (CD) techniques. The fluorescence data showed that tartrazine could bind to the two SAs to form a complex. The binding process was a spontaneous molecular interaction procedure, in which van der Waals and hydrogen bond interactions played a major role. Additionally, as shown by the UV-vis absorption, three-dimensional fluorescence, and CD results, tartrazine could lead to conformational and some microenvironmental changes of both SAs, which may affect the physiological functions of SAs. The work provides important insight into the mechanism of toxicity of tartrazine in vivo.
食用柠檬黄是一种人工偶氮染料，通常用于食品产品。本研究采用荧光光谱法、三维荧光光谱法、紫外-可见吸收光谱法和圆二色光谱（CD）技术，在生理条件下评估了食用柠檬黄与两种血清白蛋白（HSA 和 BSA）的相互作用。荧光数据表明，食用柠檬黄可以与两种血清白蛋白形成复合物。结合过程是一个自发的分子相互作用过程，其中范德华力和氢键相互作用起主要作用。此外，紫外-可见吸收、三维荧光和 CD 结果表明，食用柠檬黄可导致两种血清白蛋白的构象和一些微环境发生变化，这可能会影响血清白蛋白的生理功能。该工作为食用柠檬黄在体内的毒性机制提供了重要的见解。
