Testing biological activity of model Maillard reaction products: studies on gastric smooth muscle tissues |
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Authors: | Mariana D Argirova Iliyana D Stefanova Athanas D Krustev Valentin I Turiiski |
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Institution: | (1) Department of Chemistry and Biochemistry, Medical University, 15a Vassil Aprilov Street, 4002 Plovdiv, Bulgaria;(2) Department of Biophysics, Medical University, 15a Vassil Aprilov Street, 4002 Plovdiv, Bulgaria |
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Abstract: | Water-soluble Maillard reaction products obtained from five different model systems were investigated for their effects upon
the mechanical activity of rat gastric smooth muscle. Most of the total Maillard reaction products applied at concentration
of 1.5 mg/ml evoked contractions; among them the product obtained from arginine and glucose (Arg-Glc) produced the most powerful
contractions. The product obtained from glycine and ascorbic acid (Gly-AsA) was the only one that brought about relaxation
response. The high molecular weight fractions (>3,500 Da) isolated from the reaction systems Arg-Glc and Gly-AsA demonstrated
effects similar in type and amplitude to those evoked by non-fractioned reaction products. The results obtained suggest that
moieties of molecules acting upon the muscle tonus originate mainly from lysine and arginine residues; that these structures
are available in both low and high molecular pools in similar concentrations, and most likely these fragments act upon membrane-located
cellular structures involved in calcium transport. |
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