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.res.in/id/eprint/12736 |
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