Binding and Inhibitory Effect of the Dyes Amaranth and Tartrazine on Amyloid Fibrillation in Lysozyme

Basu, Anirban; Kumar, Gopinatha Suresh

doi:10.1021/acs.jpcb.6b10465

Cited by 37 publications

(18 citation statements)

References 114 publications

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“…Among food additives approved for human use, azo compounds are negatively charged at physiological pH and are widely used as food colorants in a large variety of foodstuff and pharmaceuticals (Saleh et al ., 2016). They are characterized by aromatic rings in conjunction with N = N linkages and several are known to interact with biomacromolecules (Basu and Kumar, 2015; Basu and Suresh Kumar, 2017; Al-Shabib et al ., 2018). Primarily, six dyes were selected for the combined evaluation of the antibacterial activity.…”

Section: Resultsmentioning

confidence: 99%

Anionic food color tartrazine enhances antibacterial efficacy of histatin-derived peptide DHVAR4 by fine-tuning its membrane activity

Ricci

Horváti

Juhász

et al. 2020

Quart. Rev. Biophys.

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Here it is demonstrated how some anionic food additives commonly used in our diet, such as tartrazine (TZ), bind to DHVAR4, an antimicrobial peptide (AMP) derived from oral host defense peptides, resulting in significantly fostered toxic activity against both Gram-positive and Gram-negative bacteria, but not against mammalian cells. Biophysical studies on the DHVAR4–TZ interaction indicate that initially large, positively charged aggregates are formed, but in the presence of lipid bilayers, they rather associate with the membrane surface. In contrast to synergistic effects observed for mixed antibacterial compounds, this is a principally different mechanism, where TZ directly acts on the membrane-associated AMP promoting its biologically active helical conformation. Model vesicle studies show that compared to dye-free DHVAR4, peptide–TZ complexes are more prone to form H-bonds with the phosphate ester moiety of the bilayer head-group region resulting in more controlled bilayer fusion mechanism and concerted severe cell damage. AMPs are considered as promising compounds to combat formidable antibiotic-resistant bacterial infections; however, we know very little on their in vivo actions, especially on how they interact with other chemical agents. The current example illustrates how food dyes can modulate AMP activity, which is hoped to inspire improved therapies against microbial infections in the alimentary tract. Results also imply that the structure and function of natural AMPs could be manipulated by small compounds, which may also offer a new strategic concept for the future design of peptide-based antimicrobials.

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Section: Resultsmentioning

confidence: 99%

Anionic food color tartrazine enhances antibacterial efficacy of histatin-derived peptide DHVAR4 by fine-tuning its membrane activity

Ricci

Horváti

Juhász

et al. 2020

Quart. Rev. Biophys.

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“…Concerning the beneficial effect of Tartrazine, it had an important inhibitory role in fibrillogenesis and showed the potential anti-amyloidogenic property of food colorants (Basu and Kumar 2017).…”

Section: Effect Of Tartrazine On the Nervous System Hyperactivity Anmentioning

confidence: 99%

Toxicological and safety assessment of tartrazine as a synthetic food additive on health biomarkers: A review

Amin¹,

Al-Shehri²

2018

Afr. J. Biotechnol.

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Recently, progressive use of synthetic food additives increase the attention paid on their benefit and toxicity in food, especially for the young. One of these additives is artificial azo dyes tartrazine. This study aimed to provide an outline of the existing evidence on the beneficial and side effect of food additive with special reference to tartrazine on different organ health. The methods include updated search for the relevant databases. The studies included a description of the types of food additives and products containing tartrazine and focused on the effect of tartrazine on liver, kidney function, lipid profile, oxidative stress biomarkers, nervous system, hyperactivity, behavior, cancer, reproductive and developmental toxicity and some bioelement levels of tartrazine. Several studies were identified and some investigated advantage and disadvantage of tartrazine. Summary of the study provides potentially harmful effects of tartrazine on liver, renal function, lipid profiles, behavior, carcinogenicity and forthcoming research recommendation are outlined. This review gives a broad evaluation of the safety and various toxicity effects of tartrazine. It can be concluded that there is a need for professional assistance for consumers regarding food safety issues. Cumulative indications have been increased, demonstrating the potential danger of tartrazine, and the possibility to avoid its consumption.

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“…The latter include: surfactants, copper/zinc ion chelators [13], flavonoids (e.g., oleuropein aglycone, epigallocatechin gallat, curcumin, etc.) [14][15][16], and organic dyes such as Congo red (CR) [17], azo dyes [18], etc. Among the above compounds, peptide inhibitors seem to be the most promising agents for prevention of fibrillization process in vivo due to their high biocompatibility and affinity for the amyloidogenic core sequence of the fibril-forming proteins [9,19].…”

Section: Introductionmentioning

confidence: 99%

Cyanine dyes derived inhibition of insulin fibrillization

Vus

Girych

Trusova

et al. 2019

Journal of Molecular Liquids

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The potential of novel cyanine dyes to inhibit the insulin amyloid formation was evaluated using thioflavin T fluorescence assay, quantum-chemical calculations, molecular docking and molecular dynamics simulations. According to the ability to suppress the insulin fibrillization under physiological conditions the examined compounds were found to follow the order: trimethines > pentamethines > monomethines > heptamethines. Of these, the trimethines 3-3 and 3-5, and pentamethines 5-3 and 5-9 almost completely prevented the protein aggregation by retarding both nucleation (except 3-3) and elongation processes. The quantum-chemical calculations revealed a complex relationship between the dye structure and its inhibitory effects.The molecular docking studies showed that most cyanines bind specifically to the L17 ladder of the B chain, located at the dry steric zipper of the insulin fibril protofilament, and form the stable complexes with the helices of the insulin monomer. The molecular dynamics simulations provided evidence for the increase of insulin helicity in the presence of cyanines. Collectively, the presented findings highlight two possible mechanisms by which cyanines can inhibit the insulin fibrillization: i) stabilization of the native protein structure followed by the retardation of the protein nucleation (all dyes); and ii) blocking the lateral extension of β-sheets via the dye-protein stacking interactions (3-3, 3-5, 5-3, 5-9). Overall, the obtained results may prove of importance for the design of small molecules capable of preventing amyloid fibril formation by insulin and other proteins.

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Binding and Inhibitory Effect of the Dyes Amaranth and Tartrazine on Amyloid Fibrillation in Lysozyme

Cited by 37 publications

References 114 publications

Anionic food color tartrazine enhances antibacterial efficacy of histatin-derived peptide DHVAR4 by fine-tuning its membrane activity

Anionic food color tartrazine enhances antibacterial efficacy of histatin-derived peptide DHVAR4 by fine-tuning its membrane activity

Toxicological and safety assessment of tartrazine as a synthetic food additive on health biomarkers: A review

Cyanine dyes derived inhibition of insulin fibrillization

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