Allura Red, the Artificial Azo Dye, Inhibits Esterase Activity of Carbonic Anhydrase II A Preliminary Study on the Food Safety in Term of Enzyme Inhibition

authors:

avatar Reza Khodarahmi 1 , 2 , * , avatar Mohammad Reza Ashrafi-Kooshk 1 , avatar Koestan Khaledian 1 , 3

Medical Biology Research Center, Kermanshah University of Medical Sciences, Kermanshah, Iran
Department of Pharmacognosy and Biotechnology, Faculty of Pharmacy, Kermanshah University of Medical Sciences, Kermanshah, Iran
Students Research Committee, Kermanshah University of Medical Sciences, Kermanshah, Iran
Journal of Reports in Pharmaceutical Sciences: Vol.4, issue 1; 43-52
published online: April 18, 2015
article type: Research Article
received: February 12, 2015
revised: April 05, 2015
accepted: April 10, 2015

how to cite: Khodarahmi R, Ashrafi-Kooshk M R, Khaledian K. Allura Red, the Artificial Azo Dye, Inhibits Esterase Activity of Carbonic Anhydrase II A Preliminary Study on the Food Safety in Term of Enzyme Inhibition. J Rep Pharm Sci. 2015;4(1):e147688. 

Abstract

Allura red (AR) is a widely used colorant in food industry, but there is debate on its potential security risk. In this study, in vitro inhibitory properties of the dye against carbonic anhydrase (CA) were evaluated. The esterase activity of purified CA decreased in the presence of AR, in a dose-dependent manner. Regarding literature review and observed results, this preliminary study may provide new horizons in safety of AR and the other dye additives.