Study on the interaction of artificial and natural food colorants with human serum albumin: A computational point of view. (June 2015)

• Record Type: Journal Article
• Authors: Masone, Diego; Chanforan, Céline
• Is Part Of: Computational biology and chemistry. Volume 56(2015)
• Page Start: 152
• Page End: 158
• Publication Date: 2015-06
• Subjects: Food colorants -- Human serum albumin -- Docking -- Molecular dynamics; Chemistry -- Data processing -- Periodicals; Biology -- Data processing -- Periodicals; Biochemistry -- Data processing; Biology -- Data processing; Molecular biology -- Data processing; Periodicals; Electronic journals; 542.85
• DOI: 10.1016/j.compbiolchem.2015.04.006
• Languages: English
• ISSNs: 1476-9271

Abstract

Abstract : Graphical abstract: Abstract : Highlights: High amounts of artificial food colorants present in infants' diets. Children behavioral problems related with ACs point to attention disorders. Comparison of HSA binding affinity to ACs and their natural industrial equivalents. H-bonding is stronger for the five ACs studied than their natural equivalents. Abstract: Due to the high amount of artificial food colorants present in infants' diets, their adverse effects have been of major concern among the literature. Artificial food colorants have been suggested to affect children's behavior, being hyperactivity the most common disorder. In this study we compare binding affinities of a group of artificial colorants (sunset yellow, quinoline yellow, carmoisine, allura red and tartrazine) and their natural industrial equivalents (carminic acid, curcumin, peonidin-3-glucoside, cyanidin-3-glucoside) to human serum albumin (HSA) by a docking approach and further refinement through atomistic molecular dynamics simulations. Due to the protein–ligand conformational interface complexity, we used collective variable driven molecular dynamics to refine docking predictions and to score them according to a hydrogen-bond criterion. With this protocol, we were able to rank ligand affinities to HSA and to compare between the studied natural and artificial food additives. Our results show that the five artificial colorants studied bind better to HSA than their equivalent natural options, in terms of their H-bonding network, supporting the hypothesis of their potential risk to human health.