Vanillin restrains non-enzymatic glycation and aggregation of albumin by chemical chaperone like function

International Journal of Biological Macromolecules
Saurabh Awasthi, N T Saraswathi

Abstract

Vanillin a major component of vanilla bean extract is commonly used a natural flavoring agent. Glycation is known to induce aggregation and fibrillation of globular proteins such as albumin, hemoglobin. Here we report the inhibitory potential of vanillin toward early and advanced glycation modification and amyloid like aggregation of albumin based on the determination of both early and advanced glycation and conformational changes in albumin using circular dichroism. Inhibition of aggregation and fibrillation of albumin was determined based on amyloid specific dyes i.e., Congo red and Thioflavin T and microscopic imaging. It was evident that vanillin restrains glycation of albumin and exhibits protective effect toward its native conformation.

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Citations

Jun 19, 2017·Archives of Biochemistry and Biophysics·K M AbdullahImrana Naseem
Sep 30, 2017·Journal of the Science of Food and Agriculture·Jianlei LiuHao Jing
Nov 10, 2017·Scientific Reports·Clara IannuzziIvana Sirangelo
Mar 30, 2021·International Journal of Biological Macromolecules·Moshtak Ahmed Jaseem Al JaseemImrana Naseem
Dec 3, 2020·Biochemical and Biophysical Research Communications·P Esackimuthu, N T Saraswathi

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