Kinetics of Glycoxidation of Bovine Serum Albumin by Glucose, Fructose and Ribose and Its Prevention by Food Components
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Date
2014Author
Sadowska-Bartosz, Izabela
Galiniak, Sabina
Bartosz, Grzegorz
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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.
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