کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7624841 | 1494556 | 2014 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Anthocyanins in blackcurrant effectively prevent the formation of advanced glycation end products by trapping methylglyoxal
ترجمه فارسی عنوان
آنتوسیانین ها در سیاه چرکی به طور مؤثر جلوگیری از تشکیل محصولات پیشرفته گلیساسیون توسط متیل گلیکسال
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Carbonyl stress is the major consequence for advanced glycation end products (AGEs). Polyphenols have been shown to inhibit the formation of AGEs. However, little is known about whether anthocyanins contribute to trapping methylglyoxal (MGO) and reducing carbonyl stress. Blackcurrant (Ribes nigrum) extract (BE) is known to have high content of anthocyanins. When an aliquot of 7.5âmg/mL BE sample was incubated with 2.9âmM MGO in pHâ7.4 phosphate buffer solution (PBS) for an hour, 36.75% MGO decrease was observed. The BE extract sample was separated and purified by Sephadex LH-20 and reverse phase C18 column chromatography. Delphinidin-3-rutinoside (D3R) and cyanidin-3-rutinoside (C3R) were identified as major pigments in BE sample. Some 71.45 and 78.72% of D3R and C3R, respectively, remained when they were incubated alone in a phosphate buffer solution at 37â°C for 1âh, but only 2.48 and 1.83% of D3R and C3R, respectively, remained when individually incubated with MGO. D3R- and C3R-mono-MGO adducts were characterized by HPLC-MSn.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 8, May 2014, Pages 259-268
Journal: Journal of Functional Foods - Volume 8, May 2014, Pages 259-268
نویسندگان
Xiu-Yu Chen, I-Min Huang, Lucy Sun Hwang, Chi-Tang Ho, Shiming Li, Chih-Yu Lo,