Protective ability of phenolics from white grape vinification by-products against structural damage of bovine serum albumin induced by glycation

Food Chemistry

Volumn 156, Issue , 2014, Pages 220-226

  Sri Harsha, P S C ^a   Lavelli, V ^a   Scarafoni, A ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

2D IEF SDS PAGE; Fluorescence; Phenolics; Protein glycation; White grape skins

Indexed keywords

2D-IEF/SDS-PAGE; FLUORESCENCE MEASUREMENTS; FOLIN-CIOCALTEU ASSAYS; GLYCATION; GRAPE SKIN; PHENOLICS; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; STRUCTURAL MODIFICATIONS;

BODY FLUIDS; ELECTROPHORESIS; FLAVONOIDS; FLUORESCENCE; MAMMALS; SODIUM DODECYL SULFATE;

GLYCOSYLATION;

AMINOGUANIDINE; ANTIOXIDANT; BOVINE SERUM ALBUMIN; CATECHIN; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN; FERRIC ION; FLAVONOL DERIVATIVE; PHENOL DERIVATIVE; PROANTHOCYANIDIN; PROCYANIDIN; ADVANCED GLYCATION END PRODUCT;

ARTICLE; AUTOOXIDATION; CINNAMON; FUNCTIONAL FOOD; GLYCATION; GRAPE; IN VITRO STUDY; MOLECULAR WEIGHT; PARTICLE SIZE; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; POLYMERIZATION; PROTEIN CROSS LINKING; PROTEIN GLYCOSYLATION; PROTEIN STRUCTURE; ROSEMARY; CHEMISTRY; HUMAN; PROCEDURES; VITIS;

ANTIOXIDANTS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GLYCOSYLATION END PRODUCTS, ADVANCED; HUMANS; MAILLARD REACTION; PHENOLS; SERUM ALBUMIN, BOVINE; VITIS;

EID: 84896708142     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.104     Document Type: Article

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