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뱀장어(Anguilla japonica)로부터 추출된 Carnosine의 단백질당화 억제효과

Inhibitory Effects of Eel (Anguilla japonica) Extracted Carnosine on Protein Glycation

  • 송호수 (부경대학교 식품생명공학부) ;
  • 이근태 (부경대학교 식품생명공학부) ;
  • 박성민 (부경대학교 식품생명공학부) ;
  • 강옥주 (경남대학교 생명과학부)
  • Song, Ho-Su (Department of Food Science and Biotechnology, Pukyong National University) ;
  • Lee, Keun-Tai (Department of Food Science and Biotechnology, Pukyong National University) ;
  • Park, Seong-Min (Department of Food Science and Biotechnology, Pukyong National University) ;
  • Kang, Ok-Ju (Department of Food and Nutritional Sciences Kyungnam University)
  • 투고 : 2008.09.22
  • 심사 : 2009.04.02
  • 발행 : 2009.04.30

초록

Glycation and oxidation induce formation of carbonyl (CO) groups in proteins, which can be used to develop an index of cellular aging. Methyl glyoxal (MG) and hypochlorite anions are deleterious products of oxygen free-radical reaction. The effects of eel carnosine on protein modification mediated by MG and hypochlorite were studied. MG and hypochlorite induced formation of carbonyl groups with high molecular weight and cross-linked forms of ovalbumin. The presence of eel carnosine effectively inhibited these modifications in a concentration-dependent manner. Imidazole ring in eel carnosine might have a primary role in inhibition of protein glycation. Our data suggests that the eel carnosine may be useful as a "natural" anti-glycating agents.

키워드

참고문헌

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피인용 문헌

  1. 뱀장어(Anguilla japonica) 추출 Carnosine이 과산화수소로 유도된 인체 백혈구의 DNA 손상과 Repair에 미치는 효과 vol.50, pp.5, 2009, https://doi.org/10.5657/kfas.2017.0520