1. A review on interaction of various food additives with heame-proteins (haemoglobin, myoglobin)
- Author
-
Ritika Vaishnav and Anu Radha
- Subjects
010302 applied physics ,Conformational change ,Circular dichroism ,food.ingredient ,Food additive ,02 engineering and technology ,General Medicine ,021001 nanoscience & nanotechnology ,01 natural sciences ,Fluorescence spectroscopy ,chemistry.chemical_compound ,Förster resonance energy transfer ,food ,Myoglobin ,chemistry ,0103 physical sciences ,Biophysics ,0210 nano-technology ,Spectroscopy ,Rayleigh Light Scattering - Abstract
The objective of this work to review about interaction of different food additives with Haemoglobin (Hb) and Myoglobin (Mb) proteins. Food additives are the important components which are added in food to preserve its flavour, color, appearance along with its taste. Mb and Hb interacts with numerous food dyes at varying conditions. In this study we will use various spectroscopic techniques like fluorescence spectroscopy, UV–Visible spectroscopy, Rayleigh light scattering (RLS), fluorescence resonance energy transfer (FRET), circular dichroism (CD)alongwithtransmissionelectronmicroscopy (TEM)andmoleculardockingtocharacterize the binding consequences of Mb and Hb. Proteinaggregationisthedistinctivepropertyrelatedtohumanbody. Deformationofprotein along with its aggregation leads to vast conformational change in human body and leads to several blood related (anemia, leukemia) andneurodegenerativediseaseslikeParkinson’sandAlzheimer’s. Foodadditivesaretoxictohumansaswellastoenvironment. Sothe aim of this study to find out the methods for detection of such diseases along with its cure as well as methods to release these toxic dyes via interaction of additives with Hb & Mb.
- Published
- 2023