| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1413001 | Bioactive Carbohydrates and Dietary Fibre | 2013 | 7 Pages |
•Solution property of collagen was influenced in the presence of sugars.•There is no alteration in diffraction pattern of collagen due to sugars.•Homogeneity of collagen–carbohydrate solution was more uniform.•Glucose in glycation process found to mimic with other sugars.•Formulating the various dietary recipes for diabetic patients.
Glycosylation is a significant post translational step in biosynthesis of collagen which plays a key role in fibrillogenesis and formation of advanced end glycation product (AEG). Diabetes leads to modification of collagen such as AEG and crosslinking which plays an important role in the pathogenesis of diabetes mellitus. In the present research, molecular strategy is chronicled to understand the in vitro non enzymatic glycation of collagen for assessing the influence of various dietary carbohydrates. Glycated collagen has been characterized by various physico-chemical techniques. Hydrogen bonding is more prevalent in collagen carbohydrate interaction which is indicated by lower shift in zeta potential value. Moreover, random aggregation has been observed in DLS study. The inherent structure of collagen has been retained with increase in stability in glycated state. The properties of non-enzymatic glycated collagen may help in understanding the prominence in diabetic complications.
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