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

• Authors: H. Kostyra , E. Kostyra , S. Krawczuk , B. Jarmolowska
• Languages of publication: PL

Abstracts

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.

Keywords

EN

FABA BEAN; GLOBULIN; GLYCATION; IMMUNOGENIC PROPERTY

Discipline

• BIOTECHNOLOGY: BIOTECHNOLOGY

• Publisher: Committee of Biotechnology, Polish Academy of Sciences
• Journal: Biotechnologia
• Year: 2001
• Issue: 3
• Pages: 202-207

Contributors

author

H. Kostyra

author

E. Kostyra

author

S. Krawczuk

author

B. Jarmolowska

• Document Type: ARTICLE
• Publication order reference: H. Kostyra, Instytut Rozrodu Zwierzat i Badan Zywnosci, Polska Akademia Nauk, ul. Tuwima 10, 10-747 Olsztyn, Poland