Bacterial recognition of thermal glycation products derived from porcine serum albumin with lactose.
نویسندگان
چکیده
منابع مشابه
Bacterial recognition of thermal glycation products derived from porcine serum albumin with lactose.
Recently, glyco-therapy is proposed to prevent the interaction of bacterial lectins with host ligands (glycoconjugates). This interaction represents the first step in infection. Neoglycans referred to as PSA-Lac (PSA-Glu (β1-4) Gal) were obtained by conjugation of porcine serum albumin (PSA) with lactose at 80 °C, 100 °C and 120 ºC. Characterization studies of the products showed that PSA could...
متن کاملReview: Glycation of human serum albumin.
Glycation involves the non-enzymatic addition of reducing sugars and/or their reactive degradation products to amine groups on proteins. This process is promoted by the presence of elevated blood glucose concentrations in diabetes and occurs with various proteins that include human serum albumin (HSA). This review examines work that has been conducted in the study and analysis of glycated HSA. ...
متن کاملnaloxone inhibits human serum albumin glycation
advanced glycation end-products (ages) are formed by non-enzymatic reaction between reducing sugar and protein. ages play important roles in pathogenesis of diabetic, aging complications, endothelial dysfunction and neurological diseases such as the alzheimer’s disease. therefore compounds that prevent the glycation reaction are purported to have therapeutic effect on patients with diabetes and...
متن کاملMonotopic modifications derived from in vitro glycation of albumin with ribose.
Post-translational modifications are significant reactions that occur to proteins. One of these modifications is a non-enzymatic reaction between the oxo-group(s) of sugars and amino-group(s) of protein - glycation. This reaction plays an important role in the chronic complications of diabetes mellitus, or in the aging process of organisms, that is, it has an important role in the pathophysiolo...
متن کاملInteraction of Phthalocyanine with Egg albumin and Bovine serum albumin
The interaction of bovine serum albumin ( BSA) and egg albumin with water solublephthalocyanine, cobalt (ΙΙ) 4, 4′ , 4′′, 4′′′- tetrasulfophthalocyanine ( CoTSPc) , has been studiedby the UV- Vis method at pH 7.0 and five different temperatures 20, 25, 30, 35 and 40°C. Theformation constants have been elucidated by using spectrophotometric titration and computerSQUAD program data refinement. Th...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Acta Biochimica Polonica
سال: 2011
ISSN: 1734-154X,0001-527X
DOI: 10.18388/abp.2011_2291