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Protein glycation and aggregation inhibitory potency of biomolecules from black gram milled by-product.

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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Abstract

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

Item Type: Article
Uncontrolled Keywords: advanced glycation end products; SE-HPLC; thioflavin-T; fluorescence microscopy; transmission electron microscopy; C-glycosyl flavones
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 22 Legumes-Pulses
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Jul 2017 06:27
Last Modified: 03 Jul 2017 06:27
URI: http://ir.cftri.com/id/eprint/12736

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