期刊
FOOD AND CHEMICAL TOXICOLOGY
卷 44, 期 12, 页码 2003-2007出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2006.06.019
关键词
sodium sulfite; sorbic acid; food preservatives; neopterin; tryptophan; indoleamine (2,3)-dioxygenase; immunosuppression
Antioxidant preservatives prolong the quality of food and ensure the nutritional adequacy, palatability and safety of many processed foods and beverages. Effects of sodium sulfite (E221) and sorbic acid (E200) were investigated in human peripheral blood mononuclear cells (PBMC) which were purified from blood of healthy donors. Cells were stimulated with the mitogen phytohaemagglutinin in vitro, which induces proliferation of T-cells and the production of Th1-type cytokines like interferon-gamma. The latter triggers enzyme indoleamine (2,3)-dioxygenase, which degrades tryptophan, and GTP cyclohydrolase I, which leads to increased neopterin production, in monocytederived macrophages. Sodium sulfite and sorbic acid suppressed both these biochemical changes in a dose-dependent way (P < 0.01 at 1 mM sodium sulfite and 50 mM sorbic acid). Data demonstrate a suppressive influence of sodium sulfite and sorbic acid on the activated Th1-type immune response. (c) 2006 Elsevier Ltd. All rights reserved.
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