Protein glycation and aggregation inhibitory potency of biomolecules from black gram milled by-product.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/12736/
http://dx.doi.org/10.1002/jsfa.7980 |
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| Title |
Protein glycation and aggregation inhibitory
potency of biomolecules from black gram
milled by-product.
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| Creator |
Girish, T. K.
Prasada Rao, U. J. S. |
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| Subject |
03 Proteins
22 Legumes-Pulses |
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| Description |
BACKGROUND: Persistent hyperglycaemia causes increased advanced glycation end products (AGEs), which contribute to the
pathogenesis of diabetic complication. Therefore, effect of black gram milled by-product (BGBP) extract on inhibition of AGE
formation in a bovine serum albumin (BSA)/glucose system was investigated.
RESULTS: BGBP extract had a total polyphenol content of 82 mg GAE g−1 and flavonoid content of 46 mg CE g−1. Ferulic
acid, protocatechuic acid, gallic acid, gentisic acid, isovitexin, vitexin and epicatechin were the major bioactives in the extract.
BGBP extract exhibited an effective Fe2+ chelating activity. Size exclusion–high-performance liquid chromatographic studies
indicated that upon BSA-AGE formation the BSA monomer content was 38%; however, in the presence of BGBP extract at 50
and 100
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| Date |
2016
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/12736/1/Journal_of_the_Science_of_Food_and_Agriculture%202016.pdf
Girish, T. K. and Prasada Rao, U. J. S. (2016) Protein glycation and aggregation inhibitory potency of biomolecules from black gram milled by-product. Journal of the Science of Food and Agriculture, 96. pp. 4973-4983. ISSN 0022-5142 |
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