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

• Autorzy: H. Kostyra , E. Kostyra , S. Krawczuk , B. Jarmolowska
• Języki publikacji: PL

Abstrakty

EN

The reaction of non-enzymatic glycation of Faba bean globulins progressed effectively in weakly basic medium. The cross-linking of globulins was formed first of all in the results of Schiff?s reaction between aine group of Lys and aldehyde group of glucose. The glycated globulins demonstrated higher immunogenic activity in comparison with the non-glycated ones. This means that non-enzymatic glycation of Faba bean globulins caused the formation of new epitops in the pepide chains. The results achieved prove that non-enzymatic glycation of Faba bean globulins changes their immunogenic properties.

Słowa kluczowe

EN

FABA BEAN; GLOBULIN; GLYCATION; IMMUNOGENIC PROPERTY

• Czasopismo: Biotechnologia
• Rocznik: 2001
• Numer: 3
• Strony: 202-207

Twórcy

autor

H. Kostyra

autor

E. Kostyra

autor

S. Krawczuk

autor

B. Jarmolowska

• Typ dokumentu: ARTICLE
• Bibliografia: H. Kostyra, Instytut Rozrodu Zwierzat i Badan Zywnosci, Polska Akademia Nauk, ul. Tuwima 10, 10-747 Olsztyn, Poland