Binding interaction of sodium benzoate, potassium sorbate and sodium dihydrogen citrate with BSA as food preservatives: in Vitro analysis and computational studies

Abstract

Abstract Advanced glycation end products (AGEs) are obtained intermediate from nonenzymatic reactions between reducing sugars and proteins, lipids, or nucleic acids and it’s associated with diabetic complications. Today, potassium sorbate (PS), sodium citrate (CIT) and sodium benzoate (SB) were widespread used as food preservatives that can easily enter biological matrices. Here, the interaction between glycosylation Bovine Serum Albumin (BSA) and food preservatives individually and combination of two and three was studied by biochemical and simulation analysis. The results revealed that an increase in absorption and fluorescent intensity in all treated groups. The most carbonyl and glycosylated compounds were observed in the treatment with PS and its combined groups with two preservatives. Treatment with three preservatives alone or combination caused a significant increase in red blood cell hemolysis and MDA level (p < 0.05). The results of the in vitro experiments were in line with the docking studies and the interaction of the compounds with albumin was observed in important subdomain of BSA that show the stability of the BSA-ligand complex. Simultaneous treatment and the combination of two or three food preservatives cause their synergistic effect in possible harm to the body. In addition, the molecular docking experiment suggests that Sodium Benzoate, Potassium Sorbate and Sodium Dihydrogen Citrate can interact with BSA.

Keywords

• BSA. Glycation. Sodium benzoate
• Potassium sorbate
• Citrate
• Simulation