کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7591634 | 1492108 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Glycation of β-lactoglobulin and antiglycation by genistein in different reactive carbonyl model systems
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
Advanced glycation end products (AGEs), which are formed in β-lactoglobulin (β-lg) glycation systems via the Maillard reaction, have been implicated in diabetes-related long-term complications. In the present study, we found that reaction conditions, including temperature, time, pH, reactant type and molar ratio of beta-lg to a sugar/MGO/GO, can significantly affect the formation of AGEs. Using SDS-PAGE, we further demonstrated that genistein, a natural isoflavone found in a number of plants including soybeans and kudzu, can efficiently inhibit cross-links of the glycated β-lg, and suppress the formation AGEs in a dose-dependent manner by trapping reactive dicarbonyl compounds. The products formed from genistein and methylglyoxal (MGO) in the β-lg-MGO assay were analyzed using LC/MS. Both mono-MGO and di-MGO adducts of genistein were detected with this method.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 183, 15 September 2015, Pages 36-42
Journal: Food Chemistry - Volume 183, 15 September 2015, Pages 36-42
نویسندگان
Yanghui Kong, Xiaoming Li, Tiesong Zheng, Lishuang Lv,