Molecular and Technical Aspects on the Interaction of Serum Albumin With Multifunctional Food Preservatives

Molecular and Technical Aspects on the Interaction of Serum Albumin With Multifunctional Food Preservatives Publisher Pubmed

Mohammadzadehaghdash H^{1, 2, 3} ; Akbari N⁴ ; Esazadeh K² ; Ezzati Nazhad Dolatabadi J⁵

Show Affiliations

1. Immunology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
2. Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
3. Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
4. Faculty of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
5. Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran

Source: Food Chemistry Published:2019

Abstract

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. © 2019 Elsevier Ltd

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Style	Citing Format
MLA	Mohammadzadehaghdash H, et al.. "Molecular and Technical Aspects on the Interaction of Serum Albumin With Multifunctional Food Preservatives." Food Chemistry, vol. 293, no. , 2019, pp. 491-498.
APA	Mohammadzadehaghdash H, Akbari N, Esazadeh K, Ezzati Nazhad Dolatabadi J (2019). Molecular and Technical Aspects on the Interaction of Serum Albumin With Multifunctional Food Preservatives. Food Chemistry, 293(), 491-498.
Chicago	Mohammadzadehaghdash H, Akbari N, Esazadeh K, Ezzati Nazhad Dolatabadi J. "Molecular and Technical Aspects on the Interaction of Serum Albumin With Multifunctional Food Preservatives." Food Chemistry 293, no. (2019): 491-498.
Harvard	Mohammadzadehaghdash H et al. (2019) 'Molecular and Technical Aspects on the Interaction of Serum Albumin With Multifunctional Food Preservatives', Food Chemistry, 293(), pp. 491-498.
Vancouver	Mohammadzadehaghdash H, Akbari N, Esazadeh K, Ezzati Nazhad Dolatabadi J. Molecular and Technical Aspects on the Interaction of Serum Albumin With Multifunctional Food Preservatives. Food Chemistry. 2019;293():491-498.
BibTex	@article{ author = {Mohammadzadehaghdash H and Akbari N and Esazadeh K and Ezzati Nazhad Dolatabadi J}, title = {Molecular and Technical Aspects on the Interaction of Serum Albumin With Multifunctional Food Preservatives}, journal = {Food Chemistry}, volume = {293}, number = {}, pages = {491-498}, year = {2019} }
RIS	TY - JOUR AU - Mohammadzadehaghdash H AU - Akbari N AU - Esazadeh K AU - Ezzati Nazhad Dolatabadi J TI - Molecular and Technical Aspects on the Interaction of Serum Albumin With Multifunctional Food Preservatives JO - Food Chemistry VL - 293 IS - SP - 491 EP - 498 PY - 2019 ER -

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