An In-Vitro Study on the Role of Phosphoric Acid Presence in Carbonated Drink Influencing Proteolysis

Abstract

Background Phosphoric acid is commonly used in the industry based synthetic beverages to enhance tangy taste in coke drink. The WHO and Food and agriculture organization of the United Nations have not established a recommended concentration for such drinks. Consumption of phosphorus additive containing diets like meat cheese and carbonated drinks causes various adverse health risks and also the chronic use of acidulant increases the risk of acquiring non-communicable diseases NCDs. Objective To determine the effect of phosphoric acid content of carbonated drinks on enzyme mediated proteolysis.Methods An in-vitro study involving the dephosphorylated casein substrate subjected to proteolysis by treating with trypsin in presence of carbonated beverage medium containing phosphoric acid was conducted. The proteolytic activity was determined by comparing with standard proteolysis medium and the resulting peptides were estimated by Lowryrsquos method. Results The inorganic phosphate content of two samples of carbonated coke was 35 mgdL and 27.5 mgdL respectively. The findings of the study have shown significant difference among normal digestive power of trypsin between standard proteolysis medium and under the influence of phosphoric acid containing carbonated coke beverage medium.Conclusion We conclude that this study has provided the information that phosphoric acid containing carbonated drink has an effect on trypsin enzyme activity which facilitates the higher rate of proteolysis.