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STUDY ON THE INFLUENCE OF SWEETENERS ON CYTOCHROME P450 OXIDASE ACTIVITY IN BLACK TEA
Abstract
Tea made from the leaves of the Camellia sinensis tea plant is one of the most widely consumed beverages in the world, thanks to its sensory qualities and its content of active ingredients beneficial to health. Black tea contains antioxidants that neutralize oxygen free radicals. In these types of foods, the activity of enzymes such as oxidoreductases, which have NAD- (Nicotinamide adenine dinucleotide) or FMN- (Flavin mononucleotide) dependent coenzymes is very important in this biodynamics. [4], [5] Heme proteins, defined as proteins containing one or more heme groups, are of particular importance for life on Earth. They play a pivotal role in a multitude of fundamental cellular processes, including the storage and transportation of gaseous molecules (e.g., globins), energy conservation (e.g., photosynthetic and respiratory cytochromes), catalysis (e.g., detoxification enzymes such as catalase and cytochrome P450), and the sensing of changes in the redox state or concentration of gaseous molecules. [9], [15] In order to enhance the sensory characteristics of black tea, the primary food additives employed are natural and synthetic sweeteners. The sweeteners employed in these food supplements have been shown to induce alterations in specific redox processes. [8] Molecular absorption spectra of the proposed experimental variants were obtained using a T92 Plus UV-VIS spectrophotometer manufactured by PG Instruments U.K. The spectrophotometer was set up to work at a wavelength bandwidth of 1cm and record molecular absorption values from nanometre to nanometre in both the UV range (190-400 nm) and the visible range (400-700 nm). [10]
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