Inhibitory effects of the Food Azo Dyes on Pig Liver Carboxylesterase Activity

Title:Inhibitory effects of the Food Azo Dyes on Pig Liver Carboxylesterase Activity

Volume: 11 Issue: 2

Author(s): Wafaa Lemerini, Zoheir Arrar, Kajima Mulengi Joseph, Zoheir Dahmani, Wassila Drici, Naima Bouazzaoui and Djamel Bendiabdellah

Affiliation:

Keywords: Carboxylesterase, food azo dyes, inhibition, kinetics, pig liver.

Abstract: The paper reports the inhibition kinetics of pig liver carboxylesterase (CE) by two food azo dyes, tartrazine (E 102) and green dye (E102-E132), using ethyl butyrate as substrate. Optimum pH and temperature for pig liver CE were found to be 8.0 and 45°C. The kinetics of CE-catalyzed hydrolysis of ethyl butyrate followed the Haldane model with an optimum substrate concentration of 30 mM. K_m and V_max values were found to be 9.44 mM and 504.62 M/min, respectively. Pig liver CE was significantly inhibited by tartrazine and green dye with IC₅₀ values of 0.68 mM and 1.37 mM, respectively.

The kinetic analyses showed that the inhibition of CE activity by the tartrazine and green dye was uncompetitive type with K_I values of 0.46 mM and 0.62 mM, respectively. From the experimental results, it was found that tartrazine is a more effective inhibitor due to lower K_I and IC₅₀ values.

Cite this article as:

Lemerini Wafaa, Arrar Zoheir, Joseph Mulengi Kajima, Dahmani Zoheir, Drici Wassila, Bouazzaoui Naima and Bendiabdellah Djamel, Inhibitory effects of the Food Azo Dyes on Pig Liver Carboxylesterase Activity, Current Enzyme Inhibition 2015; 11 (2) . https://dx.doi.org/10.2174/1573408011666150817200632