Partial intercalative binding of the food colorant erythrosine to herring sperm DNA
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology
2. Nanchang University
3. Nanchang 330047
4. China
5. School of Biological Sciences
6. The University of Auckland
7. Auckland 1142
8. New Zealand
Abstract
Erythrosine partially inserts into the G–C rich region of hsDNA and induces moderate conformational perturbation of the DNA.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2015/RA/C5RA19626D
Reference59 articles.
1. Process development for the removal and recovery of hazardous dye erythrosine from wastewater by waste materials—Bottom Ash and De-Oiled Soya as adsorbents
2. Determination of synthetic dyes in selected foodstuffs by high performance liquid chromatography with UV-DAD detection
3. A Direct Enzyme Immunoassay to Detect Erythrosine in Foods
4. Genotoxic and mutagenic effects of erythrosine B, a xanthene food dye, on HepG2 cells
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