Parabens are known to impair mitochondrial respiration, repressing the respiration and uncoupling the oxidative phosphorylation. The effects of methylparaben (MPB) and propylparaben (PPB), which are most widely employed for preservatives of various foods, on mitochondrial respiration was studied by the experiment with oxygen electrode to discuss the toxicity mechanism. Both MPB and PPB were confirmed to impair mitochondrial respiration, causing the repression of state 3 respiration and the uncoupling of oxidative phosphorylation. PPB, which possesses stronger lipophilicity than MPB, exhibited stronger toxicity than MPB. MPB and PPB displayed pH-dependent spectral alterations in the UV region, giving a pKa value at about pH 8.8. Difference in the lipophilicity potency gave no influence to the pKa value of parabens at all.
These results suggest that the mitochondrial toxicity of parabens was enhanced by the increment of the lipophilicity potential, and that both parabens might uncouple the oxidative phosphorylation not by the mechanism of the H+-conductivity, but by the deterioration of the membrane integrity by binding to membrane proteins as phenol compounds..
雑誌書誌ID
AA11824432
雑誌名
鹿児島純心女子大学看護栄養学部紀要
雑誌名(英)
Bulletin of Faculty of Nursing and Nutrition Kagoshima Immaculate Heart University
食品保存剤パラベン（パラヒドロキシ安息香酸エステル）類のミトコンドリア毒性
.png)
TSUNODA-KA17
(4.36MB)
