Abstract
Colorants either synthetic or natural are commonly added to a variety of food systems to make them attractive and acceptable for the consumers. Our previous publications on Carmoisine, Allura Red, Sunset yellow and the present study showed that food colorants such as Erythrosine, Amaranth, Tartrazine, Quinoline yellow, Brilliant Blue bind with the proteins in variety of the food environments and the protein color complexes are digested by the proteolytic enzyme. The present study elaborates the active sites of the proteins involved in binding with various functional groups of food colors and on these sites modifies the tryptic digestibility of the different proteins. Colors show strong binding capacity with proteins which may block the active site for hydrolysis by the enzyme. The effect of the tryptic digestibility on color complexes of the protein such as the BSA a high molecular weight and nisin the low moleculer weight proteins are explored. The result shows the different color binding with protein have not similar effect on digestibility but in all cases digestibility decreases significantly as compared with blank.
References
Hofer K., Jenewein D. (1997): Quick spectrophotometric identification of synthetic food colorants by linear regression analysis. Food Research and Technology, 204: 32–38.
Eman, G.E., A.M.Samir, and A. Hamdy, (2000), Effects of Some Food Colorants (Synthetic and Natural products) of young Albino Rats. The Egyptian journal of Hospital medicine, 1, 103-113.
Noonan, J.E, Meggos, H. and Furia, T.E, (1980). Synthetic food colors. In Handbook of Food additives. 2nd edn, vol 2. CRC Press, Boca Raton, FL, 339-383.
European Parliament and Council Directive 94/36/EC of 30 June 1994 on colours for use in foodstuffs.
Deutsche D.F.G., Forschungsgemeinschaft, Farbstoff- Kommission. Colours, jbr Foods, 2nd edition, VCH, Weinheim, 1988.
Reisch M.S. (1988). Foreign companies own about one fourth of the U.S. chemical industry, attracted here by cheaper dollar, huge U.S. market, fewer government regulations, and political stability. Chem. Eng. News 66, 7-7.
Kragh-Hansen U (1981). Effects of aliphatic fatty acids on the binding of Phenol Red to human serum albumin. Biochem. J., 195:603–613.
Carter, D. C., Chang B., J. X. Ho, K. Keeling, and Z. Krishnasami. (1994). Preliminary crystallographic studies of four crystal forms of serum albumin. Eur. J. Biochem. 226:1049–1052.
Brown, J. R., and P.Shockely, (1982). In Lipid-Protein Interaction. P. C.Jost and O. H. Griffith, editors. Wiley, New York. 1, 26–28.
Curry, S., H. Mandelkow, P. Brick, and N. Franks. (1998). Crystal structure of human serum albumin complexed with fatty acid reveals an asymmetric distribution of binding sites. Nat. Struct. Biol. 5:827–835.
Grymonpre RE, Mitenko PA, Sitar DS et al. (1988). Drugassociated hospital admissions in older medical patients. J Am Geriatr Soc 36(12):1092-1098.
Marolia, K. Z., and S. F. D’Souza. (1999). Enhancement in the lysozyme activity of the hen egg white foam matrix by cross-linking in the presence of N-acetyl glucosamine. J. Biochem. Biophys. Methods.39:115–117.
Pitzurra, L., P. Marconi, F. Bistoni, and E. Blasi. (1989). Selective inhibition of cytokine-induced lysozyme activity by tetanus toxin in the GG2EE macrophage cell line. Infect. Immun. 57, 2452–2456.
Ministry of Food. (1954). Food Standards Committee Report on Colouring Matters Recommendations Relating to the Use of Coloring Matters in Foods. H. M. S. O., London.
Skipper, P. L., and S. R. Tannenbaum. (1994). Molecular dosimetry of aromatic amines in human populations. Environ. Health Perspect. 102: 17–21.
Batista AP., A Raymundo, I Sousa, J Empis and J M Franco, (2006). Colored Food Emulsions—Implications of Pigment Addition on the Rheological Behavior and Microstructure, FOBI, DOI 10.1007/s11483-006-9022-3.
McClements D.J., Food Emulsions: Principles, Practice and Techniques (CRC Press, London 1999).
Ghufran Saeed S. M., S. Umer Abdullah, S. Asad Sayeed and Rashida Ali.(2010). Food protein: food colour interactions and its application in rapid protein assay. Czech J. Food Sci. 28: 506–513.
Abdullah S.U., M. Badaruddin, Sayeed S.A., R.Ali, M.N. Riaz (2008): Binding ability of Allura Red with food proteins and its impact on protein digestibility. Food Chemistry, 110: 605– 610.
Badaruddin M., S.U. Abdullah, A.S. Sayeed, R. Ali and M.N.Riaz (2007). Sunset yellow a food color for protein staining with SDS-PAGE. Cereal Food World, 52, 1.
Pfleinderer G., A. Krauss (1965): Spectrophotometric assay for the detection of protease activity. Biochemische Zeitschrift, 85: 342–344.
Sohl,J.L. and A.G.Splittegerber, (1991).The binding of Coomassie Brilliant Blue to bovian serum albumin.J.Chem.Ed.68, 262.
Jones G. and M.A. Rahman (1994) J. Phys. Chem. 98, 4078–4088.
Peters T Jr. (1985) Serum albumin. Adv. Protein Chem. 37, 161-245
Brodersen R., B.Honoré, A.O. Pedersen, I.M. Klotz (1988) Binding constants for ligand-carrier complexes. Trends Pharmacol Sci. 7:252–257
Brown J.R. (1975). Structure of Bovine serum albumin. Fed. Proc. 34; 591-591.
Stern, P.W., Food, drug and cosmetic colors, in Pigment Handbook, Vol. 1., Lewis, P.A., Ed., John Wiley & Sons, New York, 1988, 925.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.