TABLE 2.
Levels of modification by glycation structures in Pyr-OVA samples
OVA and 3-DG were dissolved in 0.1 n sodium acetate buffer, freeze-dried, and heated at 70 °C. Pyr-OVA1, 2, and 3 were products of heat treatment for 1, 2, and 4 h, respectively. Levels of lysine and arginine modification in the OVA samples were analyzed.
| Sample | Pyrraline | 3DG-H | Lys with pyrralinea | Arg with 3DG-Ha | Total Lys with modificationa | Total Arg with modificationa |
|---|---|---|---|---|---|---|
| μmol/g protein | μmol/g protein | |||||
| Pyr-OVA1 | 50.7 | 7.8 | 10.9 | 1.7 | 12.6 | 0.6 |
| Pyr-OVA2 | 143.5 | 33.8 | 31.0 | 7.3 | 36.4 | 11.8 |
| Pyr-OVA3 | 236.4 | 116.2 | 51.1 | 25.1 | 72.4 | 39.7 |
a Values are percentages in all Lys or Arg of OVA.