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A food dye, erythrosine B, increases membrane permeability to calcium and other ions

1981; Elsevier BV; Volume: 648; Issue: 1 Linguagem: Inglês

10.1016/0005-2736(81)90122-x

1879-2642

Marco Colombini, Chou Y. Wu,

Electrochemical sensors and biosensors

A widely used food additive erythrosine B, which has been implicated in minimal brain dysfunction in children was examined for its ability to increase membrane permeability to calcium ions. Planar phospholipid bilayer membranes become permeable to calcium, potassium and chloride ions and when erythrosine B is added to the aqueous phase at concentrations which were used by others to demonstrate effects on neuromuscular preparations. The observed increase in permeability to Ca2+ was of sufficient magnitude that equivalent effects on cells would seriously tax the systems which maintain low cytoplasmic Ca2+ levels. The permeability increase in the lipid bilayer membrane is time dependent and increases with erythrosine B concentration raised to a high power (4 to 7). This indicates that the permeability pathway is generated by the cooperative action of a number of erythrosine molecules. This permeability increases dramatically with increasing transmembrane voltage indicating that cells or organelles bearing potentials across their membranes should be particularly sensitive to the dye. We propose that the neurological effects of erythrosine stem from the increased Ca2+ permeability.