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
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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.
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© 2015, Author(s). This open-access article is available under the Creative Commons Attribution 4.0 (CC BY 4.0) International License (https://creativecommons.org/licenses/by/4.0/), which allows for unrestricted use, distribution, and reproduction in any medium, provided that the original work is properly cited.
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