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Mass-spectrometry-based quantitative proteomic analysis reveals that methylglyoxal and carnosine influence oxidative stress and RNA-processing associated proteins in renal proximal tubule epithelial cells.
Mol Biol Rep
January 2025
Department of Endocrinology, the First Affiliated Hospital of Anhui Medical University, Hefei, Anhui, 230022, People's Republic of China.
Background: Tubular injury triggered by hyperglycemia is an important pathological characteristic in diabetic nephropathy (DN). Accumulated advanced glycation end products and their precursor methylglyoxal (MGO), contribute to the development of DN. Carnosine has been shown to prevent the development of DN but the underlying mechanism still needs to be studied in depth.
View Article and Find Full Text PDFExogenous Treatment of Caffeic Acid and Methylglyoxal Synergistically Enhances Anticancer Effect in Prostate Cancer via Inhibition of Glyoxalase-1.
Prostate
January 2025
Radiation and Cancer Therapeutics Lab, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India.
Background: Caffeic acid (CA), a dietary compound, has been studied for its potential impact on inhibiting prostate cancer (PCa) growth. PCa is often associated with heightened expression of glyoxalase-1 (Glo-1), making it a target for potential therapeutic interventions. CA's mechanisms in suppressing Glo-1 expression and its effects on PCa cell proliferation are areas of interest for understanding its potential as an anticancer agent.
View Article and Find Full Text PDFThe comparison of the antioxidant, antibacterial and antiviral potential of Polish fir honeydew and Manuka honeys.
Sci Rep
December 2024
Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 1a St, Rzeszow, 35-601, Poland.
The aim of the present study was to compare the antioxidant, antibacterial and antiviral activities of Podkarpackie coniferous honeydew honey and Manuka honey. The quality of tested honey samples (honeydew-12 and Manuka-4) regarding honey standard was evaluated as well as additional indicators (methylglyoxal, total phenolics and HPTLC phenolic profile, antioxidant potential, glucose oxidase activity, and hydrogen peroxide) were compared. Antibacterial potential was analyzed against Gram-positive (S.
View Article and Find Full Text PDFKinetics and Oligomer Products of the Multiphase Reactions of Hydroxyacetone with Atmospheric Amines, Ammonium Sulfate, and Cloud Processing.
ACS Earth Space Chem
December 2024
Université Paris-Est Créteil and Université Paris Cité, CNRS, LISA, Créteil F-94010, France.
Hydroxyacetone (HA) is an atmospheric oxidation product of isoprene and other organic precursors that can form brown carbon (BrC). Measured bulk aqueous-phase reaction rates of HA with ammonium sulfate, methylamine, and glycine suggest that these reactions cannot compete with aqueous-phase hydroxyl radical oxidation. In cloud chamber photooxidation experiments with either gaseous or particulate HA in the presence of the same N-containing species, BrC formation was minor, with similar mass absorption coefficients at 365 nm (<0.
View Article and Find Full Text PDFMechanism of pyrazines and thioethers formation promoted by high oxygen concentration in the methionine-glucose Maillard reaction system.
J Sci Food Agric
December 2024
State Key Laboratory of Food Science and Bioresources, Jiangnan University, Wuxi, China.
Background: The typical aroma compounds in methionine-glucose Maillard products often undergo further degradation and polymerization during storage and thermal processing, leading to flavor dispersion and aroma distortion. It is crucial to identify measures that enhance typical aroma substances in such flavor matrices.
Results: The effect of oxygen on the flavor formation of methionine-glucose thermal reaction system was explored by determining typical flavor substance contents and flavor differences.
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