scholarly journals Formation and Inhibition of Nε-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems during Microwave Heating

Molecules ◽  
2012 ◽  
Vol 17 (11) ◽  
pp. 12758-12770 ◽  
Author(s):  
Lin Li ◽  
Lipeng Han ◽  
Quanyi Fu ◽  
Yuting Li ◽  
Zhili Liang ◽  
...  
Keyword(s):  
Microwave Heating ◽  
Model Systems ◽  
Carboxymethyl Lysine

scholarly journals Improving Microwave Heating using Polysaccharides as Thickeners

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S342-S345
Author(s):  
L. M Guardeño ◽  
M. Hernández-Carrión ◽  
J. M Catala-Civera ◽  
P. Plaza ◽  
I. Pérez-Munuera ◽  
...  
Keyword(s):  
Dielectric Loss ◽  
Electric Field ◽  
Microwave Heating ◽  
Penetration Depth ◽  
Loss Factor ◽  
The Other ◽  
Model Systems ◽  
Starch Concentration ◽  
Modified Starches ◽  
Kappa Carrageenan

The aim of this work was to improve microwave heating in white sauces using different polysaccharides in their formulation; &iota;-, &lambda;- and &kappa-carrageenan and native and modified starches were used as thickeners. Five model systems were prepared, each one with a different polysaccharide, salt, and water. Dielectric loss factor (&epsilon;'') was measured and penetration depth of the electric field was calculated at 20 and 40°C at 2450 GHz. The results showed that &epsilon;'' increased significantly (<I>P</I> < 0.05) when temperature rose in all the model systems. Moreover, &epsilon;'' decreased significantly (<I>P</I> < 0.05) when the polysaccharide concentration rose in the systems elaborated with starch (both native and modified). The penetration depth increased significantly at 40°C when native starch concentration rose. Not significant differences due to the thickener concentration were found in the depth penetration values in the other model systems, both at 20 and 40°C.

Formation of Nε-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems by Different Heat Treatments

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Quanyi Fu ◽  
Lin Li ◽  
Bing Li
Keyword(s):  
Advanced Glycation Endproducts ◽  
Heat Treatments ◽  
Model Systems ◽  
Molar Ratio ◽  
Heating Method ◽  
Glycation Endproducts ◽  
Heating Treatment ◽  
Carboxymethyl Lysine ◽  
Higher Temperature ◽  
The Common

Abstract Advanced glycation endproducts (AGEs) form when proteins are heated with reducing sugars. Nε-(Carboxymethyl) lysine (CML), as one of the common AGEs studied in consumed foods, was determined by HPLC-MS/MS in this experiment. The aim of this work was to evaluate the performance of forming CML incubated by different heat treatments in saccharide - lysine model systems. Different heating treatment such as water heating (W- heating), drying oven heating (D- heating) and microwave heating (M- heating) in saccharide-lysine model systems can affect the production of CML. M-heating method showed higher formation of CML capacity than W-heating method and D-heating method. The higher temperature and higher molar ratio of saccharide to lysine can increase the CML content. The order of reactivity for the formation of CML was lactose > glucose > sucrose.

Kinetics of Nε-(carboxymethyl)lysine formation in aqueous model systems of sugars and casein

2016 ◽  
Vol 192 ◽  
pp. 125-133 ◽  
Author(s):  
Ha T. Nguyen ◽  
H.J. van der Fels-Klerx ◽  
Martinus A.J.S. van Boekel
Keyword(s):  
Model Systems ◽  
Carboxymethyl Lysine ◽  
Kinetics Of

Effects of Catechins on Nε-(Carboxymethyl)lysine and Nε-(Carboxyethyl)lysine Formation in Green Tea and Model Systems

2019 ◽  
Vol 67 (4) ◽  
pp. 1254-1260 ◽  
Author(s):  
Ye Jiao ◽  
Wei Quan ◽  
Zhiyong He ◽  
Daming Gao ◽  
Fang Qin ◽  
...  
Keyword(s):  
Green Tea ◽  
Model Systems ◽  
Carboxymethyl Lysine

scholarly journals Structure and Antioxidant Activity of Milk Model Systems after Microwave Heating

2014 ◽  
Vol 20 (2) ◽  
pp. 345-355 ◽  
Author(s):  
Zong-Cai Tu ◽  
Lan Zhang ◽  
Hui Wang ◽  
Xiao-Qin Huang ◽  
Lu Zhang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Microwave Heating ◽  
Model Systems

Nuclear coiled bodies and the nucleolus

1994 ◽  
Vol 52 ◽  
pp. 20-21
Author(s):  
K. Brasch ◽  
J. Williams ◽  
D. Gallo ◽  
T. Lee ◽  
R. L. Ochs
Keyword(s):  
Mouse Liver ◽  
Nuclear Body ◽  
Nuclear Bodies ◽  
Model Systems ◽  
Coiled Body ◽  
Rrna Processing ◽  
Malignant Cells ◽  
Sm Proteins ◽  
Coiled Bodies ◽  
Unique Protein

Though first described in 1903 by Ramon-y-Cajal as silver-staining “accessory bodies” to nucleoli, nuclear bodies were subsequently rediscovered by electron microscopy about 30 years ago. Nuclear bodies are ubiquitous, but seem most abundant in hyperactive and malignant cells. The best studied type of nuclear body is the coiled body (CB), so termed due to characteristic morphology and content of a unique protein, p80-coilin (Fig.1). While no specific functions have as yet been assigned to CBs, they contain spliceosome snRNAs and proteins, and also the nucleolar protein fibrillarin. In addition, there is mounting evidence that CBs arise from or are generated near the nucleolus and then migrate into the nucleoplasm. This suggests that as yet undefined links may exist, between nucleolar pre-rRNA processing events and the spliceosome-associated Sm proteins in CBs.We are examining CB and nucleolar changes in three diverse model systems: (1) estrogen stimulated chick liver, (2) normal and neoplastic cells, and (3) polyploid mouse liver.

Sign in / Sign up

Export Citation Format

Share Document