Effect of sorbic acid and some other food preservatives on human serum cholinesterase activity
نویسندگان
چکیده
The effect of some selected food preservatives on serum cholinesterase was determined. It was found that potassium metabisulphite, methyl parabene and propyl parabene caused a significant increase while sacharine, benzoic acid, salicylic acid, copper carbonate and sorbic acid caused a significant decrease in cholinesterase activity. The behavior of serum cholinesterase activity in response to a gradual change in the incubation time as well as the sorbic acid concentration was also studied. The graphical and statistical analysis of the data showed an exponential decrease in cholinesterase activity with an increase in the concentration of sorbic acid. The cholinesterase activity was also found to be decreased exponentially with an increase in the incubation time. The regression analysis showed a good agreement between the experimental and calculated values.
منابع مشابه
Biochemical Studies On The Effect Of Sodium Nitrite And/Or Glutathione Treatment On Male Rats
Introduction: Using food preservatives as sodium nitrite are increased in industrial food productions. Teratogenic, mutagenic and carcinogenic effects have been related to using of some food preservatives. Purpose: To study the effect of sodium nitrite (food additives) and treated with glutathione (nature antitoxic) on rats. Material And Methods: Certain parameters were measured as percentage o...
متن کاملEffect of Gallic Acid on Reactivation of Acetylcholinesterase and Butyrylcholinesterase Inhibited by Diazinon in Vitro and in Vivo
Background and purpose: Diazinon is an organophosphate insecticide that binds to the acetylcholinesterase enzyme after metabolization causing its inactivation. Galic acid is a polyphenolic compound with nucleophilic properties. The aim of this study was to investigate the effects of gallic acid on reactivation of acetylcholine and butyrylcholinesterase inhibited by diazinon in mice and human se...
متن کاملThe effect of sorbic acid and esters of p-hydroxybenzoic acid on the protonmotive force in Escherichia coli membrane vesicles.
The effect of three food preservatives, sorbic acid and methyl and butyl esters of p-hydroxybenzoic acid, on the protonmotive force in Escherichia coli membrane vesicles was investigated. Radioactive chemical probes were used to determine the two components of the protonmotive force: delta pH (pH difference) and delta psi (membrane potential). Both types of compound selectively eliminated delta...
متن کاملAssessment of genotoxicity of some common food preservatives using Allium cepa L. as a test plant
Food preservatives play important role in today's food supplies that are used to prolong the self-life of products by protecting them from deterioration caused by micro-organisms. In this study, investigations were carried out to study the impacts of food preservatives like butylated hydroxytoluene, butylated hydroxyanisole, sorbic acid, propyl gallate and sodium nitrate. The effects of these p...
متن کاملAntibacterial Effects of Monolaurin, Sorbic Acid and Potassium Sorbate on Staphylococcus aureus and Escherichia coli
Background: Food borne pathogens are of the main concerns of food producers and consumers and Escherichia coli and Staphylococcus aureus create a lot of problems worldwide. The aim of this study was to evaluate antibacterial effects of monolaurin, sorbic acid and potassium sorbate on S. aureus and E. coli at different pH values and NaCl concentrations. Methods: Micro-well dilution assay was us...
متن کامل