Results 21 to 30 of about 1,364 (167)

Functional Characterization of Glycated Peptide Aggregates in Whey Protein Hydrolysates. [PDF]

Food Sci Nutr
Cow's milk‐derived whey proteins are used extensively for infant formulas. During processing steps (at elevated temperature whilst lactose is present), Maillard reactions and peptide aggregation take place, affecting the immunogenic potential of the resulting whey peptides.
Slingerland CJ, Laats M, Savelkoul HFJ, van Neerven RJJ, Teodorowicz M.   +4 more
europepmc   +2 more sources

LC-Orbitrap-MS/MS Analysis of Chosen Glycation Products in Infant Formulas [PDF]

Molecules
When breastfeeding is not possible, infant formulas may be used instead of human milk. However, harmful advanced glycation end-products (AGEs) may be formed during thermal processing of infant formulas.
Aleksandra Damasiewicz-Bodzek, Magdalena Szumska, Agnieszka Nowak, Sławomir Waligóra, Beata Pastuszka, Kamila Stopińska, Beata Janoszka   +6 more
doaj   +2 more sources

Investigation on the Contents of N^ε-carboxymethyllysine, N^ε-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market

Foods, 2023
Sausages are among the most popular meat products worldwide. However, some harmful products, such as advanced glycation end-products (AGEs) and N-nitrosamines (NAs), can be formed simultaneously during sausage processing.
Wenjing Wang, Yafei Kou, Yanli Du, Mingyu Li, Jian Zhang, Aiping Yan, Jianhua Xie, Mingyue Shen   +7 more
doaj   +2 more sources

Meloxicam mitigated methylglyoxal-induced glycative stress in rats [PDF]

Iranian Journal of Basic Medical Sciences
Objective(s): Glycation is one of the primary underlying processes attributed to senescence and related diseases. No medicine currently targets this harmful manifestation. Drug repurposing is an efficient and cost-effective way of developing drugs.
Talha Fayyaz, Ghulam Abbas, Hammad Ahmed, Najeeb Khatian, Shumaila Usman, Uzair Nisar, Noor Ain, Yamna Khurshid, Syed Ali   +8 more
doaj   +2 more sources

Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage

Food Science and Human Wellness, 2022
The study aimed to investigate and compare the contents of carboxymethyllysine (CML) in two kinds of broilers during postmortem ageing and storage. The contents of CML in raw and boiled (100 °C, 30 min) broiler briskets and legs which were from white ...
Suhong Huang, Xiaoli Dong, Yali Zhang, Yuru Chen, Yajie Yu, Ming Huang, Yuandong Zheng   +6 more
doaj   +1 more source

Mapping protein carboxymethylation sites provides insights into their role in proteostasis and cell proliferation

Nature Communications, 2021
Accumulation of advanced glycation end products such as carboxymethyllysine (CML) has been associated with aging but their molecular roles are largely unclear.
Simone Di Sanzo, Katrin Spengler, Anja Leheis, Joanna M. Kirkpatrick, Theresa L. Rändler, Tim Baldensperger, Therese Dau, Christian Henning, Luca Parca, Christian Marx, Zhao-Qi Wang, Marcus A. Glomb, Alessandro Ori, Regine Heller   +13 more
doaj   +1 more source

Diabetic nephropathy patients show hyper-responsiveness to N6-carboxymethyllysine

Brazilian Journal of Medical and Biological Research, 2022
The aim of this study was to evaluate the impact of N6-carboxymethyllysine (CML) on NF-κB gene expression and tumor necrosis factor (TNF) production in diabetic nephropathy. This was an observational study comprised of three groups: diabetic nephropathy (
C.G. Dias, L. Venkataswamy, S. Balakrishna   +2 more
doaj   +1 more source

Could AGEs be markers of pre-eclampsia? Study of concentration of advanced protein glycation products in pregnant women with physiological pregnancy and pregnancy complicated with pre-eclampsia

Annales Academiae Medicae Silesiensis, 2022
Introduction The role of advanced glycation end products (AGEs) in the pathomechanism of arterial hypertension has been demonstrated, but little information is available on the influence of AGEs on the course of pre-eclampsia (PE).
Piotr Bodzek, Iwona Janosz, Aleksandra Damasiewicz-Bodzek, Łukasz Witek, Anita Olejek   +4 more
doaj   +1 more source

Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices

Foods, 2023
This study aims to evaluate the relationship between the four processing stages of cooked sausage preparation (raw, drying, baking, and steaming) and the formation of advanced glycation end products (AGEs), 1,2-dicarbonyl compounds, and lipid and protein
Yong Li, Hua Li, Yinchun Zhu, Cuiping Feng, Zhiyong He, Jie Chen, Maomao Zeng   +6 more
doaj   +1 more source

Effect of Sucrose on the Formation of Advanced Glycation End-Products of Ground Pork during Freeze–Thaw Cycles and Subsequent Heat Treatment

Foods, 2023
The changes in protein degradation (TCA-soluble peptides), Schiff bases, dicarbonyl compounds (glyoxal-GO, methylglyoxal-MGO) and two typical advanced glycation end-products (AGEs) including Nε-carboxymethyllysine (CML), Nε-carboxyethyllysine (CEL ...
Fuyu Chu, Yi Lin, Yiqun Huang, Lihong Niu, Keqiang Lai   +4 more
doaj   +1 more source