Kinetics of Glycoxidation of Bovine Serum Albumin by Glucose, Fructose and Ribose and Its Prevention by Food Components

Molecules

Izabela Sadowska-Bartosz¹  Sabina Galiniak¹  Grzegorz Bartosz¹ 

[1] Department of Biochemistry and Cell Biology, University of Rzeszów, Zelwerowicza 4, 35-601 Rzeszów, Poland

关键词: glycation;    kinetics;    glucose;    fructose;    ribose;    polyphenols;    flavonoids;    AGEs;   

DOI  :  10.3390/molecules191118828

来源: mdpi

【 摘 要 】

The aim of this study was to compare the kinetics of the glycoxidation of bovine serum albumin (BSA) as a model protein by three sugars: glucose, fructose and ribose, using fluorometric measurements of the content of advanced glycation end products (AGEs), protein-bound fructosamine, dityrosine, N'-formylkynurenine, kynurenine, tryptophan, the content of advanced oxidation protein products (AOPP), protein carbonyl groups, as well as thiol groups. Moreover, the levels of glycoalbumin and AGEs were determined by using an enzyme-linked immunosorbent assay. Based on the kinetic results, the optimal incubation time for studies of the modification of the glycoxidation rate by additives was chosen, and the effects of 25 compounds of natural origin on the glycoxidation of BSA induced by various sugars were examined. The same compounds were found to have different effects on glycoxidation induced by various sugars, which suggests caution in extrapolation from experiments based on one sugar to other sugars. From among the compounds tested, the most effective inhibitors of glycoxidation were: polyphenols, pyridoxine and 1-cyano-4-hydroxycinnamic acid.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.