Inny tytuł:

Glyco-centres of Faba bean globulins as a source of epitops

Wydawca:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Abstrakt:

The reaction of non-enzymatic glycation of Faba bean globulins progressedeffectively in weakly basic medium. The cross-linking of globulins was formedfirst of all in the results of Schiffs reaction between amine group of Lys and aldehyde group of glucose. The glycated globulins demonstrated higher immunogenicactivity in comparison with the non-glycated ones. This means that non-enzymatic glycation of Faba bean globulins caused the formation of new epitops inthe pepide chains. The results achieved prove that non-enzymatic glycation ofFaba bean globulins changes their immunogenic properties.

Czasopismo/Seria/cykl:

Biotechnologia, vol.54, 3 (2001)-.

Tom:

54

Zeszyt:

3

Strona pocz.:

202

Strona końc.:

207

Szczegółowy typ zasobu:

Article

Format:

application/pdf

Identyfikator zasobu:

0860-7796 ; oai:rcin.org.pl:138898 ; IChB B-50

Źródło:

Library of Institute of Bioorganic Chemistry PAS

Język:

pol

Język streszczenia:

eng

Zakres czasowy:

1988-2010

Prawa:

Creative Commons Attribution BY-SA 4.0 license

Zasady wykorzystania:

Copyright-protected material. [CC BY-SA 4.0] May be used within the scope specified in Creative Commons Attribution BY-SA 4.0 license, full text available at:

Digitalizacja:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Lokalizacja oryginału:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Dofinansowane ze środków:

Operational Program Digital Poland, 2014-2020, Measure 2.3: Digital accessibility and usefulness of public sector information; funds from the European Regional Development Fund and national co-financing from the state budget.

Dostęp:

Open