뱀장어(Anguilla japonica)로부터 추출된 Carnosine의 단백질당화 억제효과
Inhibitory Effects of Eel (Anguilla japonica) Extracted Carnosine on Protein Glycation
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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.
Abstract
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.
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