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The Pharmaceutical Society of Korea (대한약학회)
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The Binding of Food Dyes with Human Serum Albumin

  • Yoon, Jung-Hae (Chemistry Department, Royal Holloway and Bedford New College) ;
  • Mckenzie, Mc-Kenzie, Duncan (Chemistry Department, Royal Holloway and Bedford New College) ;
  • F.Elizabeth-Prichard (Chemistry Department, Royal Holloway and Bedford New College)
  • Published : 1996.08.01
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Abstract

The binding interactions between human serum albumin (HSA) and the edible food dyes amaranth, tartrazine and sunset yellow have been studied. Intrinsic association constants and the free energy changes associated with dye-protein binding at physiological pH for amaranth and tartrazine, and at two different pH values for sunset yellow have been calculated from ultrafiltration data. The temperature dependence $(20-40^{\circ}C)$ of the intrinsic association constants at pH 7.4 for amaranth-HSA and tartrazine-HSA mixtures have been measured, from which a plot of the van't Hoff isochore exhibits a marked change in slope around $30^{\circ}C$ indicating a possible change in protein conformation. The number of dye binding sites on HSA is reported for all the above conditions. HSA-ligand binding enthalpies have been used in conjunction with the N-B transitional binding enthalpy for HSA, to calculate the enthalpy for the N-B transition when ligands are bound with the protein.

Keywords

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