Chemical and Structural Composition of Alpaca (Vicugna pacos) Skin with a Focus on Collagen Crosslinks

Naffa, Rafea; Zhang, Yi; Mansel, Bradley W.; Zhang, Wenkai; Maidment, Catherine; Deb‐Choudhury, Santanu; Holmes, Geoff; Shehadi, Ihsan A.; Prabakar, Sujay

doi:10.1016/j.smallrumres.2020.106144

Cited by 4 publications

(4 citation statements)

References 43 publications

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“…While no definite answer has been provided, recent reports showed the presence of HHL 15 in alpaca skin although its collagen lacks the histidine in the C-telopeptide which was reported by Eyre et al to be essential for its formation. 113,116 Fig. 7 Proposed pathways of pyridinoline 13 by (A) Eyre and Oguchi 93 and (B) Robins and Duncan.…”

Section: Reviewmentioning

confidence: 99%

Enzymatic and non-enzymatic crosslinks found in collagen and elastin and their chemical synthesis

2020

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Section: Reviewmentioning

confidence: 99%

Enzymatic and non-enzymatic crosslinks found in collagen and elastin and their chemical synthesis

2020

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“…During frying, the water contained in the tissue will evaporate out and make the amount of dissolved protein more and more. According to Naffa et al (2020), The protein contained in the skin is mostly collagen. Collagen is one of the proteins with the longest and fibrous structure.…”

Section: Discussionmentioning

confidence: 99%

Comparison of Chemical Characteristics of Various Commercial Animal Skin Crackers

Susanti¹,

Hintono²,

Mulyani³

et al. 2022

American Journal of Animal and Veterinary Sciences

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This study aims to compare the data on chemical characteristics (protein content, fat, ash, moisture, Free Fatty Acid (FFA), Thiobarbituric Acid (TBA), and total energy) of commercial skin crackers made from various kinds of animal skin. Four categories of commercial animal skin crackers from the same producer were assigned as treatments, including cowhide crackers, buffalo askin crackers, fish skin crackers, and chicken skin crackers. The data showed that the type of animal skin as the raw material for crackers had a significant effect on the levels of protein, fat, ash, free fatty acid value, and total energy of the final product. However, the type of animal skin did not significantly affect of moisture content of the product. The highest protein content was shown in cowhide crackers and buffalo skin crackers, where cowhide crackers also showed the lowest fat content and free fatty acid value but high ash content (p<0.05). Descriptively, the thiobarbituric acid value of cowhide crackers is also low. Meanwhile, the highest total energy was owned by chicken skin crackers (p<0.05). Thus, among commercial animal skin crackers products, cowhide crackers have the best chemical characteristics because they contain higher protein and ash with a lower fat content, free fatty acid value, thiobarbituric acid value, and total energy so they can be recommended as a quality.

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“…53 In fact, a recent study by Naffa et al provided evidence that HHL is not an artifact as Eyre et al proposed. 54 Hyl ald -derived cross-links differ from those that are Lys aldderived. Upon formation of the bifunctional cross-linkages deHdihydroxylysinonorleucine (deH-DHLNL, Hyl ald XHyl) and deH-HLNL (Hyl ald XLys), a spontaneous rearrangement, that is, Amadori arrangement, occurs that converts them to the corresponding stable ketoamines.…”

Section: Covalent Intermolecular Cross-linking: the Molecular Basis O...mentioning

confidence: 96%

“…Recently, Eyre et al claimed that both HHL and HHMD are laboratory artifacts and do not naturally exist, 52 but whether their data validate this conclusion is unclear 53 . In fact, a recent study by Naffa et al provided evidence that HHL is not an artifact as Eyre et al proposed 54 …”

Section: Covalent Intermolecular Cross‐linking: the Molecular Basis O...mentioning

confidence: 99%

Collagen cross‐linking in oral cancer

Uzawa

Kasamatsu

Yamauchi

2023

Oral Science International

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Carcinogenesis is widely recognized to be caused by qualitative and quantitative genetic changes. These changes include abnormalities in gene structure itself and/or in transcriptional mechanisms involved in gene expression in cancer cells and cancer‐associated cells. Emerging evidence has also revealed that the nature of the extracellular matrix (ECM) in the tumor microenvironment actively regulates cancer cell growth, migration, and metastasis. The most abundant protein in the ECM surrounding cancer cells is fibrillar type I collagen that accumulates and stiffens through formation of specific types of covalent intermolecular cross‐links. Alterations in the physicochemical nature of ECM proteins like fibrillar type I collagen can affect cancer cell behavior. This review provides an overview of collagen cross‐linking and its roles in oral cancer as well as possible clinical applications.

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Chemical and Structural Composition of Alpaca (Vicugna pacos) Skin with a Focus on Collagen Crosslinks

Cited by 4 publications

References 43 publications

Enzymatic and non-enzymatic crosslinks found in collagen and elastin and their chemical synthesis

Enzymatic and non-enzymatic crosslinks found in collagen and elastin and their chemical synthesis

Comparison of Chemical Characteristics of Various Commercial Animal Skin Crackers

Collagen cross‐linking in oral cancer

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