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Anti‐Glycation Effect of Gold Nanoparticles
Author(s) -
KIM JI HOON,
HONG CHUNGOUI,
NAM MIHYUN,
LEE HYUN AH,
YANG SUNGYOUNG,
LEE JIYOUNG,
LEE KWANGWON
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.lb224
Subject(s) - glycation , chemistry , trisodium citrate , colloidal gold , nanoparticle , maillard reaction , aqueous solution , nuclear chemistry , chromatography , nanotechnology , biochemistry , organic chemistry , receptor , materials science
In this study, we investigated anti‐glycation effects on gold nanoparticles. It has been known that protein aggregation leads to make advanced glycation end‐products (AGEs) synthesis, and AGEs can be a diabetes‐ and aging‐causing factor. The aqueous solution (500mL) of 1–2 mM HAuCl4 was brought to a reflux and stirred, and then 50mL of 38.8mM trisodium citrate solution was added quickly, which resulted in a solution color change from pale yellow to deep red. We employed SEM to measure their sizes of gold nanoparticles, and glycation reaction with BSA and glycoaldehyde. Aminoguanidine, a well‐known anti‐glycation compound, is used as a positive control. The reaction mixture contained 6.02*10^17 atoms/mL and 1.204*10^18 atoms/mL of Au. We found that 13 nm‐nano sized gold particles showed anti‐glycation effects dose‐dependently suggesting a possible role of these particles against protein glycation reaction.