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Estimation of Advanced Glycation End Products in Selected Foods and Beverages by Spectrofluorimetry and ELISA
Advanced glycation end products (AGEs) are formed within the body as a part of normal metabolism and are also the by-products of cooking food. The...
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Regulation of CCN2 and Its Bioactivity by Advanced Glycation End Products
Advanced glycation end products (AGEs) have been implicated in the tissue fibrosis and extracellular matrix (ECM) expansion in organ complications of...
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Revisiting Methodologies for In Vitro Preparations of Advanced Glycation End Products
Chronic elevation of sugar and oxidative stress generally results in development of advanced glycation end products (AGEs) in diabetic individuals....
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Sodium chloride inhibits the heat-induced formation of advanced glycation end-products in myofibrillar protein–reducing sugar–oleic acid model systems
This research aimed to investigate the effects of sodium chloride (NaCl) on the formation of N ε -carboxymethyllysine (CML) and N ε -carboxyethyllysine...
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Green Synthesising ZnO Nanoparticle Using Sesbania grandiflora and Their Evaluation of Anti-diabetic Anti-advanced Glycation End Products and Cytotoxic Effects
Nanotechnology is an emerging area of science with diverse implementations, including medicine and drug delivery. Often for drug delivery,...
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Associations of dietary advanced glycation end products with liver steatosis via vibration controlled transient elastography in the United States: a nationwide cross-sectional study
PurposeLarge population-based studies for the associations between dietary advanced glycation end products (dAGEs) intake and liver steatosis remain...
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Inhibitors of the Formation of Advanced Glycation End Products Based on Pyridoxine Azo Derivatives
AbstractSeveral pyridoxine azo derivatives have been synthesized and their in vitro antiglycation activity has been studied. It has been found that...
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Molecularly imprinted thermosensitive probe based on fluorescent advanced glycation end products to detect α-dicarbonyl compounds and inhibit pyrraline formation
A thermal-sensitive molecularly imprinted optosensing probe based on fluorescent advanced glycation end products (AGEs) was prepared by one-pot...
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Reduction of the levels of 5-hydroxymethylfurfural and advanced glycation end products in milk by the combination of high pressure and moderate heat pre-incubation
Traditional thermal processing often denatures protein, causing loss of active ingredients and nutrients in dairy products, even the formation of...
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Effects of salt concentrations on the advanced glycation end-products in dried salted spanish mackerel fillets during storage
Contents of protein-bound advanced glycation end-products (AGEs) including N ε -carboxymethyl-lysine (CML) and N ε -carboxyethyl-lysine (CEL), as well as...
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Comprehensive characterization of differential glycation in hepatocellular carcinoma using tissue proteomics with stable isotopic labeling
Glycation is a non-enzymatic posttranslational modification coming from the reaction between reducing sugars and free amino groups in proteins, where...
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Evaluation of the Relationship Between Bioactive Components in Seaweeds and Advanced Glycation End-Products Inhibitory Activities Using Principal Component Analysis
This study comprehensively presents the relationship between the bioactive substance of 70% (v/v) aqueous ethanol extract of 38 species of seaweeds...
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The chemical language of protein glycation
Glycation is a non-enzymatic post-translational modification (PTM) that is correlated with many diseases, including diabetes, cancer and age-related...
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Effect of different oil incorporation on gelling properties, flavor and advanced glycation end-products of silver carp surimi sausages
Effects of deep sea fish oil (FO) and virgin coconut oil (VCO) incorporation on gelling properties, flavor and levels of protein-bound N ε -carboxymethy...
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Effects of sodium bicarbonate and sodium phosphates on the formation of advanced glycation end-products in minced pork during cold storage
This study was to understand the formation of protein-bound N ε -carboxymethyllysine (CML) and N ε -carboxyethyllysine (CEL) in raw minced pork during...
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Antioxidant and anti-glycation activity of eight Moroccan honeys from different botanical origins
Eight monofloral honey samples from different botanical and geographical origins in the central and eastern parts of Morocco were examined for their...
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Effect of milk fat and its main fatty acids on oxidation and glycation level of milk
Milk is a highly nutritional food rich in protein and fat that is prone to deterioration by oxidation and glycation reactions at storage and...
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Effect of glycation on the structural modification of β-conglycinin and the formation of advanced glycation end products during the thermal processing of food
Glycation often occurs during the thermal processing of food, and may result in changes to the structure of proteins and decreases in nutritional...
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Inhibition of Advanced Glycation End Product Formation in Rat Tail Tendons by Polydatin and p-Coumaric acid: an In Vitro Study
Advanced glycation end products (AGEs) formed through non-enzymatic glycosylation between a protein and sugar molecule are highly harmful to the...
