Glycosylation of bovine serum albumin via Maillard reaction prevents epigallocatechin-3-gallate-induced protein aggregation

2015 ◽  
Vol 43 ◽  
pp. 228-235 ◽  
Author(s):  
Shuqin Xia ◽  
Yunqi Li ◽  
Qiuyang Xia ◽  
Xiaoming Zhang ◽  
Qingrong Huang
Keyword(s):  
Bovine Serum Albumin ◽  
Serum Albumin ◽  
Protein Aggregation ◽  
Maillard Reaction ◽  
Bovine Serum

β-Cyclodextrin preventing protein aggregation in foam fractionation of bovine serum albumin

2016 ◽  
Vol 220 ◽  
pp. 33-34 ◽  
Author(s):  
Rui Li ◽  
Zhaoliang Wu ◽  
Yanji Wang ◽  
Linlin Ding ◽  
Yanyan Wang
Keyword(s):  
Bovine Serum Albumin ◽  
Serum Albumin ◽  
Protein Aggregation ◽  
Bovine Serum ◽  
Foam Fractionation

Glycation of bovine serum albumin with monosaccharides inhibits heat-induced protein aggregation

RSC Advances ◽  
2016 ◽  
Vol 6 (116) ◽  
pp. 115183-115188 ◽  
Author(s):  
Jianlei Liu ◽  
Hao Jing
Keyword(s):  
Bovine Serum Albumin ◽  
Serum Albumin ◽  
Protein Aggregation ◽  
Bovine Serum ◽  
Bsa Aggregation

Glycation with Xyl/Gal could hinder the heat-induced BSA aggregation, and the hindrance effect was enhanced with high glycation degree.

scholarly journals Study of conformational changes and protein aggregation of bovine serum albumin in presence of Sb(III) and Sb(V)

PLoS ONE ◽  
2017 ◽  
Vol 12 (2) ◽  
pp. e0170869 ◽  
Author(s):  
Marcelo Verdugo ◽  
Jorge Ruiz Encinar ◽  
José Manuel Costa-Fernández ◽  
Mario Menendez-Miranda ◽  
Diego Bouzas-Ramos ◽  
...  
Keyword(s):  
Bovine Serum Albumin ◽  
Serum Albumin ◽  
Protein Aggregation ◽  
Conformational Changes ◽  
Bovine Serum

Effects of 3-deoxyglucosone on the Maillard reaction

1990 ◽  
Vol 36 (4) ◽  
pp. 631-634 ◽  
Author(s):  
N Igaki ◽  
M Sakai ◽  
H Hata ◽  
M Oimomi ◽  
S Baba ◽  
...  
Keyword(s):  
Bovine Serum Albumin ◽  
Serum Albumin ◽  
Maillard Reaction ◽  
Fluorescence Intensity ◽  
Bovine Serum ◽  
Advanced Stage ◽  
Equivalent Amount ◽  
Rate Of Polymerization

Abstract We investigated the effect of exogenously applied 3-deoxyglucosone, a major carbonyl intermediate, on the Maillard reaction. The fluorescence intensity of the product of the reaction of bovine serum albumin with 3-deoxyglucosone was higher than that with an equivalent amount of glucose. Similarly the rate of polymerization of lysozyme in the presence of 3-deoxyglucosone was also greater than with glucose, and collagen incubated with 3-deoxyglucosone was less digestible than collagen incubated with glucose. By contrast, aminoguanidine inhibited an increase in fluorescence of the Maillard compounds and the polymerization of protein, both of which were stimulated by 3-deoxyglucosone. These results suggest that 3-deoxyglucosone accelerates the advanced stage of the Maillard reaction and that aminoguanidine acts on 3-deoxyglucosone to inhibit its action in the advanced stage of the Maillard reaction.

scholarly journals Ribosylation induced structural changes in Bovine Serum Albumin: understanding high dietary sugar induced protein aggregation and amyloid formation

Heliyon ◽  
2020 ◽  
Vol 6 (9) ◽  
pp. e05053
Author(s):  
Ahana Das ◽  
Pijush Basak ◽  
Arnab Pramanik ◽  
Rajib Majumder ◽  
Avishek Ghosh ◽  
...  
Keyword(s):  
Bovine Serum Albumin ◽  
Serum Albumin ◽  
Protein Aggregation ◽  
Bovine Serum ◽  
Structural Changes ◽  
Amyloid Formation ◽  
Dietary Sugar

scholarly journals Bovine Serum Albumin-Sugar Conjugates through the Maillard Reaction: Effects on Interfacial Behavior and Emulsifying Ability

2008 ◽  
Vol 57 (10) ◽  
pp. 539-547 ◽  
Author(s):  
Jongjit Rangsansarid ◽  
Nopparat Cheetangdee ◽  
Naomi Kinoshita ◽  
Kazuhiro Fukuda
Keyword(s):  
Bovine Serum Albumin ◽  
Serum Albumin ◽  
Maillard Reaction ◽  
Bovine Serum ◽  
Interfacial Behavior ◽  
Emulsifying Ability
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