Literature DB >> 34168180

Molecular characterization of sequence-driven peptide glycation.

Michelle T Berger1,2, Daniel Hemmler3,4, Alesia Walker4, Michael Rychlik3, James W Marshall5, Philippe Schmitt-Kopplin6,7.   

Abstract

Peptide glycation is an important, yet poorly understood reaction not only found in food but also in biological systems. The enormous heterogeneity of peptides and the complexity of glycation reactions impeded large-scale analysis of peptide derived glycation products and to understand both the contributing factors and how this affects the biological activity of peptides. Analyzing time-resolved Amadori product formation, we here explored site-specific glycation for 264 peptides. Intensity profiling together with in-depth computational sequence deconvolution resolved differences in peptide glycation based on microheterogeneity and revealed particularly reactive peptide collectives. These peptides feature potentially important sequence patterns that appear in several established bio- and sensory-active peptides from independent sources, which suggests that our approach serves system-wide applicability. We generated a pattern peptide map and propose that in peptide glycation the herein identified molecular checkpoints can be used as indication of sequence reactivity.

Entities:  

Year:  2021        PMID: 34168180     DOI: 10.1038/s41598-021-92413-7

Source DB:  PubMed          Journal:  Sci Rep        ISSN: 2045-2322            Impact factor:   4.379


  45 in total

Review 1.  Health effects of dietary Maillard reaction products: the results of ICARE and other studies.

Authors:  Frédéric J Tessier; Inès Birlouez-Aragon
Journal:  Amino Acids       Date:  2010-10-15       Impact factor: 3.520

Review 2.  Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms.

Authors:  Marianne N Lund; Colin A Ray
Journal:  J Agric Food Chem       Date:  2017-05-30       Impact factor: 5.279

Review 3.  Advanced glycosylation end products in tissue and the biochemical basis of diabetic complications.

Authors:  M Brownlee; A Cerami; H Vlassara
Journal:  N Engl J Med       Date:  1988-05-19       Impact factor: 91.245

Review 4.  Five years of research on health risks and benefits of Maillard reaction products: an update.

Authors:  Veronika Somoza
Journal:  Mol Nutr Food Res       Date:  2005-07       Impact factor: 5.914

5.  Advanced glycation endproducts interacting with their endothelial receptor induce expression of vascular cell adhesion molecule-1 (VCAM-1) in cultured human endothelial cells and in mice. A potential mechanism for the accelerated vasculopathy of diabetes.

Authors:  A M Schmidt; O Hori; J X Chen; J F Li; J Crandall; J Zhang; R Cao; S D Yan; J Brett; D Stern
Journal:  J Clin Invest       Date:  1995-09       Impact factor: 14.808

6.  Receptor for advanced glycation end products (AGEs) has a central role in vessel wall interactions and gene activation in response to circulating AGE proteins.

Authors:  A M Schmidt; M Hasu; D Popov; J H Zhang; J Chen; S D Yan; J Brett; R Cao; K Kuwabara; G Costache
Journal:  Proc Natl Acad Sci U S A       Date:  1994-09-13       Impact factor: 11.205

7.  Advanced glycation end products (AGEs) on the surface of diabetic erythrocytes bind to the vessel wall via a specific receptor inducing oxidant stress in the vasculature: a link between surface-associated AGEs and diabetic complications.

Authors:  J L Wautier; M P Wautier; A M Schmidt; G M Anderson; O Hori; C Zoukourian; L Capron; O Chappey; S D Yan; J Brett
Journal:  Proc Natl Acad Sci U S A       Date:  1994-08-02       Impact factor: 11.205

8.  The receptor for advanced glycation end products (RAGE) is a central mediator of the interaction of AGE-beta2microglobulin with human mononuclear phagocytes via an oxidant-sensitive pathway. Implications for the pathogenesis of dialysis-related amyloidosis.

Authors:  T Miyata; O Hori; J Zhang; S D Yan; L Ferran; Y Iida; A M Schmidt
Journal:  J Clin Invest       Date:  1996-09-01       Impact factor: 14.808

9.  Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model.

Authors:  Mi-Jin Oh; Yoonsook Kim; Sang Hoon Lee; Kwang-Won Lee; Ho-Young Park
Journal:  Food Chem       Date:  2017-07-27       Impact factor: 7.514

10.  Evolution of Complex Maillard Chemical Reactions, Resolved in Time.

Authors:  Daniel Hemmler; Chloé Roullier-Gall; James W Marshall; Michael Rychlik; Andrew J Taylor; Philippe Schmitt-Kopplin
Journal:  Sci Rep       Date:  2017-06-12       Impact factor: 4.379

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