title: Decreased glycation and structural protection properties of γ-glutamyl-S-allyl-cysteine peptide isolated from fresh garlic scales (Allium sativum L.).
abstract: The antiglycative effect of γ-glutamyl-S-allyl-cysteine (GSAC) peptide isolated from fresh garlic scales was investigated in the bovine serum albumin (BSA)/glucose system. GSAC inhibited the increase of fluorescence intensity at about 440 nm in a concentration-dependent manner and reduced reacted free lysine side chains by 10.9%, 24.7% and 37.7%, as the GSAC concentrations increased from 0.1 to 2.5 mg mL(-1). Glycation-specific decline in BSA α-helix content (from 61.3% to 55.6%) and increase in β-sheet (from 2.1% to 5.4%) were prevented by GSAC (2.5 mg mL(-1)) in vitro, implying its stabilisation effect. GSAC treatment (2.5 mg mL(-1)) suppressed protein crosslinking to form polymers. Additionally, GSAC (10, 40, and 160 μg mL(-1)) showed radical-scavenging and metal-chelating capacities. In conclusion, GSAC has an antiglycative effect, which may involve its radical-scavenging and metal-chelating capacities.
authors: a College of Food Science, Shenyang Agricultural University , Shenyang , Liaoning Province 110866 , P.R. China.
authors: Dehong
authors: D
authors: Tan
authors: b College of Fine Art and Design, Shenyang Normal University , Shenyang Liaoning Province 110034 , P.R. China.
authors: Yao
authors: Y
authors: Zhang
authors: a College of Food Science, Shenyang Agricultural University , Shenyang , Liaoning Province 110866 , P.R. China.
authors: Lulu
authors: L
authors: Chen
authors: a College of Food Science, Shenyang Agricultural University , Shenyang , Liaoning Province 110866 , P.R. China.
authors: Ling
authors: L
authors: Liu
authors: a College of Food Science, Shenyang Agricultural University , Shenyang , Liaoning Province 110866 , P.R. China.
authors: Xuan
authors: X
authors: Zhang
authors: a College of Food Science, Shenyang Agricultural University , Shenyang , Liaoning Province 110866 , P.R. China.
authors: Zhaoxia
authors: Z
authors: Wu
authors: a College of Food Science, Shenyang Agricultural University , Shenyang , Liaoning Province 110866 , P.R. China.
authors: Bing
authors: B
authors: Bai
authors: a College of Food Science, Shenyang Agricultural University , Shenyang , Liaoning Province 110866 , P.R. China.
authors: Shujuan
authors: S
authors: Ji
mesh_terms: D002614:Chelating Agents / Q000737:chemistry; D003545:Cysteine / Q000031:analogs & derivatives* / Q000737:chemistry; D004151:Dipeptides / Q000737:chemistry*; D016166:Free Radical Scavengers / Q000737:chemistry; D005737:Garlic / Q000737:chemistry*; D006031:Glycosylation; D015416:Maillard Reaction; D017433:Protein Structure, Secondary; D012710:Serum Albumin, Bovine / Q000737:chemistry
chemical_list: D002614:Chelating Agents; D004151:Dipeptides; D016166:Free Radical Scavengers; C000603974:gamma-glutamyl-S-allylcysteine; D012710:Serum Albumin, Bovine; C065299:S-allylcysteine; D003545:Cysteine; C017341:gamma-glutamylcysteine
keywords: Maillard reaction; advanced glycation end products; chelating; organosulphur peptide; radical-scavenging