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

dc.contributor.authorSadowska-Bartosz, Izabela
dc.contributor.authorGaliniak, Sabina
dc.contributor.authorBartosz, Grzegorz
dc.date.accessioned2016-04-07T07:16:17Z
dc.date.available2016-04-07T07:16:17Z
dc.date.issued2014
dc.identifier.issn1420-3049
dc.identifier.urihttp://hdl.handle.net/11089/17713
dc.description.abstractThe 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.pl_PL
dc.description.sponsorshipThe study has been supported by Grant 2011/01/M/NZ3/02065 from the Polish National Science Center and performed within the COST (European Cooperation in Science and Technology) action CM1001.pl_PL
dc.language.isoenpl_PL
dc.publisherMDPIpl_PL
dc.relation.ispartofseriesMolecules;11
dc.rightsUznanie autorstwa 3.0 Polska*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/pl/*
dc.subjectglycationpl_PL
dc.subjectkineticspl_PL
dc.subjectglucosepl_PL
dc.subjectfructosepl_PL
dc.subjectribosepl_PL
dc.subjectpolyphenolspl_PL
dc.subjectflavonoidspl_PL
dc.subjectAGEspl_PL
dc.titleKinetics of Glycoxidation of Bovine Serum Albumin by Glucose, Fructose and Ribose and Its Prevention by Food Componentspl_PL
dc.typeArticlepl_PL
dc.page.number18828-18849pl_PL
dc.contributor.authorAffiliationUniversity of Rzeszów, Department of Biochemistry and Cell Biologypl_PL
dc.contributor.authorAffiliationUniversity of Łódź, Department of Molecular Biophysicspl_PL
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dc.contributor.authorEmailisadowska@poczta.fmpl_PL
dc.identifier.doi10.3390/molecules191118828
dc.relation.volume19pl_PL


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