Non-enzymatic glycation of natural actomyosin (NAM) with glucosamine in a liquid system at moderate temperatures

Hrynets, Yuliya; Ndagijimana, Maurice; Betti, Mirko

doi:10.1016/j.foodchem.2013.02.026

Cited by 37 publications

(32 citation statements)

References 41 publications

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“…Hrynets et al . () found a similar bathochromic shift after the conjugation reaction between actomyosin and glucosamine. As a result, the glycation reaction of MP and glucosamine was obvious in the UV spectra.…”

Section: Resultsmentioning

confidence: 57%

“…for 12 h to allow sufficient time for the glycation reaction as described by Hrynets et al . (). The suspensions without glucosamine were divided into two groups.…”

Section: Methodsmentioning

confidence: 97%

“…All the samples (1 mg mL −1 ) were loaded into a 96‐well micro‐plate at 20 °C, and a wavelength scan from 280 to 320 nm was performed as described by Hrynets et al . ().…”

Section: Methodsmentioning

confidence: 97%

“…The suspensions with glucosamine were incubated at 37°C with continuous agitation at 150 r.p.m. for 12 h to allow sufficient time for the glycation reaction as described by Hrynets et al (2013). The suspensions without glucosamine were divided into two groups.…”

Section: Glycation Of Mpmentioning

confidence: 99%

See 3 more Smart Citations

Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine

Bian

Xue

et al. 2018

Int J of Food Sci Tech

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Summary The potential of nonenzymatic glycation of myofibrillar proteins (MPs) to improve the gelation functionalities of pale, soft and exudative (PSE‐like) chicken breast meat was investigated. MP suspensions (4 mg mL−1) obtained from both normal and PSE‐like chicken breast meat were mixed with glucosamine at a ratio of 1:6 (protein : glucosamine) in phosphate‐buffered saline (0.6 m KCl, 20 mm K2HPO4/KH2PO4, 0.02% NaN3 and pH 7.5) and incubated at 37 °C for 12 h. Untreated normal and PSE‐like MP suspensions maintained at 4 °C were used as positive and negative controls, respectively. The glycation treatment increased the surface hydrophobicity but decreased the reactive sulfhydryl contents compared to those of the control (P < 0.05), indicating that the tertiary conformation of the protein changed. Correspondingly, these glycated samples also exhibited significant improvements in gel strength and the water‐holding capacity (P < 0.05). Conclusively, nonenzymatic glycation is a potential technique to improve the properties and offer a means for effective use of PSE‐like meat.

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Section: Resultsmentioning

confidence: 57%

“…for 12 h to allow sufficient time for the glycation reaction as described by Hrynets et al . (). The suspensions without glucosamine were divided into two groups.…”

Section: Methodsmentioning

confidence: 97%

“…All the samples (1 mg mL −1 ) were loaded into a 96‐well micro‐plate at 20 °C, and a wavelength scan from 280 to 320 nm was performed as described by Hrynets et al . ().…”

Section: Methodsmentioning

confidence: 97%

Section: Glycation Of Mpmentioning

confidence: 99%

See 2 more Smart Citations

Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine

Bian

Xue

et al. 2018

Int J of Food Sci Tech

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show abstract

“…To raise the affi nity of anion exchangers to the hydrophilic carbohydratefragment of LPS, the polymeric matrices were additionally modifi ed with GA [7,8].…”

Section: Methodsmentioning

confidence: 99%

Low-basic anion exchangers based on glycidyl methacrylate for selective sorption of endotoxin

et al. 2015

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Radical copolymerization of glycidyl methacrylate with vinylpyrrolidone and glycidyl methacrylate with vinylformamide, followed by modifi cation with glucosamine, was used to synthesize low-basic anion exchangers for extracorporeal removal of endotoxins from blood plasma. The effect of the glucosamine concentration on the basicity of the polymeric sorbents was studied and optimal conditions for modifi cation of network polymers were found. Their physicochemical and sorption properties were examined. It was shown that the main contribution to the change in the free energy of sorption of the endotoxin by the synthesized polymeric sorbents is made by hydrophobic interactions, with the increase in the basicity of the anion exchangers leading to a rise in sorption capacities.

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Green synthesis of glyco‐phenol by enzymatic coupling between ferulic acid and glucosamine: An ecofriendly procedure

Aljawish

Chevalot

Paris

et al. 2021

Biotech and App Biochem

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A new glyco‐phenol was produced by the coupling between glucosamine (Glu) and ferulic acid (FA) using Myceliophthora thermophila laccase as biocatalyst in mild conditions (distilled water and 30°C) as an environmentally friendly process. Results indicated that the enzymatic reaction created a new derivative (FA–Glu), produced from coupling between Glu and FA by covalent bonds. By the high production of (FA–Glu) derivative and its stability, the optimal ratio of (FA:Glu) was of (1:1) at optimal time reaction of 6 h. Under these optimal conditions, almost 55% of ‐NH2 groups on Glu were bound with FA oxidation products. The new derivative showed higher hydrophobic character than Glu due to the presence of FA in its structure. Liquid chromatography–mass spectrometry analysis showed that (FA–Glu) derivative exhibited a molecular mass at MM 713 g/mol containing one Glu molecule and three FA molecules after decarboxylation. Furthermore, the new derivative presented good antioxidant and antiproliferative activities in comparison with Glu and FA. These results suggest that the enzymatic conjugation between Glu and FA is a promising process to produce a new glyco‐phenol having good functional properties for potential applications.

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Non-enzymatic glycation of natural actomyosin (NAM) with glucosamine in a liquid system at moderate temperatures

Cited by 37 publications

References 41 publications

Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine

Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine

Low-basic anion exchangers based on glycidyl methacrylate for selective sorption of endotoxin

Green synthesis of glyco‐phenol by enzymatic coupling between ferulic acid and glucosamine: An ecofriendly procedure

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