Immunology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran; Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran; Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran.
Faculty of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran.
Food Chem. 2019 Sep 30;293:491-498. doi: 10.1016/j.foodchem.2019.04.119. Epub 2019 May 2.
Synthetic food preservatives like sodium acetate (SA), sodium benzoate (SB), potassium sorbate (PS) and Butyl paraben (BP) have been widely used in food and pharmacy industries. One of the toxicological aspects of food additives is evaluation of their interaction with serum proteins such as albumin. These additives interaction with human serum albumin (HSA) can exert considerable effect on the absorption, distribution, metabolism and toxicity of chemical compounds. It should be noticed that the aforementioned food preservatives intake increase mainly in the presence of glucose may lead to complex formation of SA, SB, PS and BP with HSA and accelerate the development of variety disease such as cancer, diabetes, multiple sclerosis, brain damage, nausea and cardiac disease. Therefore, to understand the mechanisms of aforementioned food additives interaction and conformational changes of proteins, we aim to review various studies that investigated albumin interaction with these additives using several procedures.
合成食品防腐剂，如醋酸钠（SA）、苯甲酸钠（SB）、山梨酸钾（PS）和对羟基苯甲酸丁酯（BP），已广泛应用于食品和制药行业。食品添加剂的毒理学方面之一是评估它们与血清蛋白（如白蛋白）的相互作用。这些添加剂与人体血清白蛋白（HSA）的相互作用可能会对化合物的吸收、分布、代谢和毒性产生相当大的影响。需要注意的是，上述食品防腐剂的摄入量在葡萄糖存在的情况下主要增加，可能导致 SA、SB、PS 和 BP 与 HSA 形成复合物，并加速癌症、糖尿病、多发性硬化症、脑损伤、恶心和心脏病等多种疾病的发展。因此，为了了解上述食品添加剂相互作用和蛋白质构象变化的机制，我们旨在综述使用多种程序研究白蛋白与这些添加剂相互作用的各种研究。
