Significance: Nonenzymatic glycation of collagen covalently attaches an addition of sugar molecules that initially were involved in a reversibly reaction with amino groups on the protein. Due to the ultimate formation of stable irreversible advanced glycation end products, the process of glycation leads to abnormal irreversible cross-linking, which ultimately accumulates with age and/or diabetes in the extracellular matrix, altering its organization.
Aim: We report the use of dual-retarder Mueller polarimetry in conjunction with phase retardance to differentiate collagen cross-linking in a normal collagen gel matrix from that in tissues with nonenzymatic cross-linking.
Approach: A dual-liquid crystal-based Mueller polarimetry system that involves electronic modulation of polarization state generators (PSGs) was employed to produce all types of polarization states without moving any part and enable detection of the signal directly using a Stokes polarimeter. The linear phase retardance response was obtained for the characterization of the solution and gel forms of collagen using differential Mueller matrix analysis.
Results: We found that linear phase retardance measurements via differential Mueller matrix polarimetry successfully differentiated collagen gel matrices with different degrees of cross-linking formed by a nonenzymatic glycation process and demonstrated that this technology constitutes a quick and simple modality.
Conclusions: This approach has high sensitivity for studying differences in fibrillar cross-linking in glycated collagen. Further, our work suggests that this method of structural analysis has potential clinical diagnostic value owing to its noninvasive and cost-efficient nature.
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http://dx.doi.org/10.1117/1.JBO.27.8.087001 | DOI Listing |
Metallomics
December 2024
Department of Environmental and Physical Sciences, Faculty of Science.
Non-enzymatic glycation is the chemical reaction between the amine group of an amino acid and the carbonyl group of a reducing sugar. The final products of this reaction, advanced glycation end-products (AGEs), are known to play a key role in aging and many chronic diseases. The kinetics of the AGE formation reaction depends on several factors, including pH, temperature, and the presence of prooxidant metals, such as iron and copper.
View Article and Find Full Text PDFFood Sci Nutr
December 2024
NPRL, Department of Pharmacognosy, Faculty of Pharmacy Gomal University Dera Ismail Khan Khyber Pakhtunkhwa Pakistan.
Advance glycation end products (AGEs) are the main reason for diabetic complications. Persistent hyperglycemia and non-enzymatic glycation increase the rate of AGEs formation. Natural functional food-based approaches are mainly under investigation these days to discover new treatment options.
View Article and Find Full Text PDFFood Chem
December 2024
State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China. Electronic address:
Ready-to-eat (RTE) abalones, scallops and oysters were prepared through a process of cooking, drying, vacuum packaging, and high-temperature sterilization, and were subjected to accelerated storage. Upon storage, the three RTE shellfishes all showed color deterioration, as indicated by darker color, decreased L* and W* values, and increased a* value. In contrast, the color deterioration of RTE oysters was more pronounced.
View Article and Find Full Text PDFFront Immunol
December 2024
Department of Hygiene, Epidemiology and Ergonomics, Medical University of Bialystok, Bialystok, Poland.
Recent studies indicate that oxidative/nitrosative stress is involved in the pathogenesis of asthma, allergic rhinitis, atopic dermatitis, and urticaria. The article aimed to review the latest literature on disruptions in redox homeostasis and protein glycation in allergy patients. It has been shown that enzymatic and non-enzymatic antioxidant systems are impaired in allergic conditions, which increases cell susceptibility to oxidative damage.
View Article and Find Full Text PDFFront Nutr
December 2024
Department of Biochemistry and Biotechnology, Vasyl Stefanyk Precarpathian National University, Ivano-Frankivsk, Ukraine.
Fructose is a valuable and healthy nutrient when consumed at normal levels (≤50 g/day). However, long-term consumption of excessive fructose and elevated endogenous production can have detrimental health impacts. Fructose-initiated nonenzymatic glycation (fructation) is considered as one of the most likely mechanisms leading to the generation of reactive species and the propagation of nonenzymatic processes.
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