@prefix pubblicazioni: . @prefix unitaDiPersonaleInterno: . @prefix prodotto: . unitaDiPersonaleInterno:MATRICOLA425 pubblicazioni:autoreCNRDi prodotto:ID298192 . @prefix prodottidellaricerca: . @prefix istituto: . istituto:CDS083 prodottidellaricerca:prodotto prodotto:ID298192 . @prefix modulo: . modulo:ID7059 prodottidellaricerca:prodotto prodotto:ID298192 . unitaDiPersonaleInterno:MATRICOLA15328 pubblicazioni:autoreCNRDi prodotto:ID298192 . unitaDiPersonaleInterno:MATRICOLA15148 pubblicazioni:autoreCNRDi prodotto:ID298192 . @prefix rdf: . @prefix retescientifica: . prodotto:ID298192 rdf:type retescientifica:ProdottoDellaRicerca , prodotto:TIPO1101 . @prefix rdfs: . prodotto:ID298192 rdfs:label "PROTEOMIC CHARACTERIZATION OF INTERMEDIATE AND ADVANCED GLYCATION END-PRODUCTS IN COMMERCIAL MILK SAMPLES (Articolo in rivista)"@en . @prefix xsd: . prodotto:ID298192 pubblicazioni:anno "2015-01-01T00:00:00+01:00"^^xsd:gYear ; pubblicazioni:doi "10.1016/j.jprot.2014.12.021"^^xsd:string . @prefix skos: . prodotto:ID298192 skos:altLabel "
Renzone G, Arena S, Scaloni A. (2015)
PROTEOMIC CHARACTERIZATION OF INTERMEDIATE AND ADVANCED GLYCATION END-PRODUCTS IN COMMERCIAL MILK SAMPLES
in Journal of proteomics (Print); Elsevier, Amsterdam (Paesi Bassi)
"^^rdf:HTML ; pubblicazioni:autori "Renzone G, Arena S, Scaloni A."^^xsd:string ; pubblicazioni:paginaInizio "12"^^xsd:string ; pubblicazioni:paginaFine "23"^^xsd:string ; pubblicazioni:url "http://www.sciencedirect.com/science/article/pii/S1874391915000202"^^xsd:string ; pubblicazioni:numeroVolume "117"^^xsd:string . @prefix ns11: . prodotto:ID298192 pubblicazioni:rivista ns11:ID133116 ; pubblicazioni:pagineTotali "10"^^xsd:string ; pubblicazioni:numeroFascicolo "18March"^^xsd:string ; skos:note "cience direct - Elsevier"^^xsd:string , "PubMe"^^xsd:string ; pubblicazioni:affiliazioni "Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy"^^xsd:string ; pubblicazioni:titolo "PROTEOMIC CHARACTERIZATION OF INTERMEDIATE AND ADVANCED GLYCATION END-PRODUCTS IN COMMERCIAL MILK SAMPLES"^^xsd:string ; prodottidellaricerca:abstract "The Maillard reaction consists of a number of chemical processes affecting the structure of the proteins present in foods. We previously accomplished the proteomic characterization of the lactosylation targets in commercial milk samples. Although characterizing the early modification derivatives, this analysis did not describe the corresponding advanced glycation end-products (AGEs), which may be formed from the further oxidation of former ones or by reaction of oxidized sugars with proteins, when high temperatures are exploited. To fill this gap, we have used combined proteomic procedures for the systematic characterization of the lactosylated and AGE-containing proteins from the soluble and milk fat globule membrane fraction of various milk products. Besides to confirm all lactulosyl-lysines described previously, 40 novel lactosylation sites were identified. More importantly, 308 additional intermediate and advanced glyco-oxidation derivatives (including cross-linking adducts) were characterized in 31 proteins, providing the widest qualitative inventory of modified species ascertained in commercial milk samples so far. Amadori adducts with glucose/galactose, their dehydration products, carboxymethyllysine and glyoxal-, 3-deoxyglucosone/3-deoxygalactosone- and 3-deoxylactosone-derived dihydroxyimidazolines and/or hemiaminals were the most frequent derivatives observed. Depending on thermal treatment, a variable number of modification sites was identified within each protein; their number increased with harder food processing conditions. Among the modified proteins, species involved in assisting the delivery of nutrients, defense response against pathogens and cellular proliferation/differentiation were highly affected by AGE formation. This may lead to a progressive decrease of the milk nutritional value, as it reduces the protein functional properties, abates the bioavailability of the essential amino acids and eventually affects food digestibility. These aspects are of particular importance in products intended for infant diet, such as milk powders and infant formulas."@en . @prefix ns12: . prodotto:ID298192 pubblicazioni:editore ns12:ID12772 ; prodottidellaricerca:prodottoDi modulo:ID7059 , istituto:CDS083 ; pubblicazioni:autoreCNR unitaDiPersonaleInterno:MATRICOLA15148 , unitaDiPersonaleInterno:MATRICOLA425 , unitaDiPersonaleInterno:MATRICOLA15328 . @prefix parolechiave: . prodotto:ID298192 parolechiave:insiemeDiParoleChiave . ns11:ID133116 pubblicazioni:rivistaDi prodotto:ID298192 . ns12:ID12772 pubblicazioni:editoreDi prodotto:ID298192 . parolechiave:insiemeDiParoleChiaveDi prodotto:ID298192 .