چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| The effect of resveratrol (Res) and curcumin (CU) on glycation and oxidation of bovine serum albumin (BSA) – Glucose (Glu) to form N-Carboxymethyl lysine (CML) was assessed. The CML content in BSAGlu samples 3:3% w/w was around 180 μg mL−1 after heating at 120 C for 20 min, measured using RPHPLC with fluorescence detector. The CML content in Res and CU-containing samples (240 μmol L−1) decrease to zero and around 19 μg mL−1, respectively. The grafting degree of BSA in Res and CUcontaining samples was only 5% and 16% in comparison of BSA-Glu with 43% grafting. The advanced glycation end products (AGEs) level with fluorescence properties in CU-containing heated samples considerably decreased. The results of Fourier Transform Infrared Spectrometry (FTIR) and Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) confirmed that the interaction of Res and CU with BSA significantly decreased the glycation rate of BSA. The level of intercellular reactive oxygen species (ROS) in human umbilical vein endothelial cells (HUVEC) when cells are exposed to Res and CUcontaining heated BSA-Glu were significantly lower than that of cells exposed to alone BSA-Glu. The results indicated that Res and CU can play an important role in increasing the safety of heated foods and reducing harmful substances in them. |
| نویسنده | نفر چندم مقاله |
|---|---|
| زهرا گلچین فر | اول |
| مهناز طبیبی اذر | دوم |
| فردین عبدی | سوم |
| ارزو تقویمی | چهارم |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| 17187710.pdf | 1401/08/01 | 1978107 | دانلود |
