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Self-Healing, Flexible and Smart 3D Hydrogel Electrolytes Based on Alginate/PEDOT:PSS for Supercapacitor Applications. Polymers (Basel) 2023; 15:polym15030571. [PMID: 36771872 PMCID: PMC9918896 DOI: 10.3390/polym15030571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 01/18/2023] [Accepted: 01/18/2023] [Indexed: 01/24/2023] Open
Abstract
Hydrogel electrolytes for energy storage devices have made great progress, yet they present a major challenge in the assembly of flexible supercapacitors with high ionic conductivity and self-healing properties. Herein, a smart self-healing hydrogel electrolyte based on alginate/poly (3,4-ethylenedioxythiophene):poly(styrenesulfonate) (alginate/PEDOT:PSS)(A/P:P) was prepared, wherein H2SO4 was employed as a polymeric initiator, as well as a source of ions. PEDOT:PSS is a semi-interpenetrating network (IPN) that has been used in recent studies to exhibit quick self-healing properties with the H₂SO₃ additive, which further improves its mechanical strength and self-healing performance. A moderate amount of PEDOT:PSS in the hydrogel (5 mL) was found to significantly improve the ionic conductivity compared to the pure hydrogel of alginate. Interestingly, the alginate/PEDOT:PSS composite hydrogel exhibited an excellent ability to self-heal and repair its original composition within 10 min of cutting. Furthermore, the graphite conductive substrate-based supercapacitor with the alginate/PEDOT:PSS hydrogel electrolyte provided a high specific capacitance of 356 F g-1 at 100 mV/s g-1. The results demonstrate that the A/P:P ratio with 5 mL PEDOT:PSS had a base sheet resistance of 0.9 Ω/square. This work provides a new strategy for designing flexible self-healing hydrogels for application in smart wearable electronics.
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Gholizadeh M, Tahvildari K, Nozari M. Physical, Rheological and Antibacterial Properties of New Edible Packaging Films Based on the Sturgeon Fish Waste Gelatin and its Compounds with Chitosan. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2132842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Mehrnaz Gholizadeh
- Faculty of Chemistry, North Branch of Tehran, Islamic Azad University, Tehran, Iran
| | - Kambiz Tahvildari
- Faculty of Chemistry, North Branch of Tehran, Islamic Azad University, Tehran, Iran
| | - Maryam Nozari
- Faculty of Chemistry, North Branch of Tehran, Islamic Azad University, Tehran, Iran
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Ferreira AM, Martins J, Carvalho LH, Magalhães FD. Biosourced Disposable Trays Made of Brewer's Spent Grain and Potato Starch. Polymers (Basel) 2019; 11:polym11050923. [PMID: 31130700 PMCID: PMC6572608 DOI: 10.3390/polym11050923] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 05/23/2019] [Accepted: 05/24/2019] [Indexed: 11/16/2022] Open
Abstract
Single-use plastic items made of non-biodegradable and fossil-based materials have been identified as a major environmental problem in modern society. Food packaging materials represent an important fraction of these, and replacement with biosourced, sustainable and low-cost alternatives, is a key priority. In the present work, and for the first time, trays suitable for some food packaging applications were produced by the hot-pressing of brewer’s spent grains (BSG, a low added-value byproduct of the beer industry), bound with potato starch. Expanded polystyrene (EPS) trays were used as reference, since this material has been widely used in food packaging trays. The results demonstrated that all trays produced with varying proportions of BSG and potato starch have appropriate flexural strength, with values ranging between 1.51 ± 0.32 MPa, for 80% BSG content, and 2.62 ± 0.46 MPa, for 40% BSG content, which is higher than for EPS, 0.64 ± 0.50 MPa. Regardless of BSG content, flexural strength and modulus decreased significantly after contact with water, due to starch plasticization, attaining values below EPS. Trays produced with 60% BSG, and also with the addition of chitosan and glyoxal presented the highest flexural strength, both before and after contact with water, 3.75 ± 0.52 MPa and 0.44 ± 0.11 MPa, respectively. The latter is reasonably close to the reference value obtained for EPS.
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Affiliation(s)
- Ana M Ferreira
- LEPABE - Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
| | - Jorge Martins
- LEPABE - Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
- DEMad- Departamento de Engenharia de Madeiras, Instituto Politécnico de Viseu, Campus Politécnico de Repeses, 3504-510 Viseu, Portugal.
| | - Luísa H Carvalho
- LEPABE - Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
- DEMad- Departamento de Engenharia de Madeiras, Instituto Politécnico de Viseu, Campus Politécnico de Repeses, 3504-510 Viseu, Portugal.
| | - Fernão D Magalhães
- LEPABE - Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
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Hou C, Gao L, Wang Z, Rao W, Du M, Zhang D. Mechanical properties, thermal stability, and solubility of sheep bone collagen–chitosan films. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13086] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Chengli Hou
- Meat Science and Nutrition Innovation TeamInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Lingling Gao
- Meat Science and Nutrition Innovation TeamInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Zhenyu Wang
- Meat Science and Nutrition Innovation TeamInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Weili Rao
- Meat Science and Nutrition Innovation TeamInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Manting Du
- Meat Science and Nutrition Innovation TeamInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Dequan Zhang
- Meat Science and Nutrition Innovation TeamInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
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Shuzhen N, Liang J, Hui Z, Yongchao Z, Guigan F, Huining X, Hongqi D. Enhancing hydrophobicity, strength and UV shielding capacity of starch film via novel co-cross-linking in neutral conditions. ROYAL SOCIETY OPEN SCIENCE 2018; 5:181206. [PMID: 30564411 PMCID: PMC6281899 DOI: 10.1098/rsos.181206] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Accepted: 10/09/2018] [Indexed: 06/09/2023]
Abstract
Starch films are developed as the biodegradable packaging materials to replace the petroleum-based materials in recent years. Thus, it is extremely beneficial to improve the hydrophobicity and mechanical strength of starch films, through a novel approach of co-cross-linking in neutral conditions, with glyoxal and AZC. In this work, systematic studies have been conducted to assess the performance of the co-cross-linked starch along with the control starch and starch cross-linked by glyoxal or AZC alone. Results showed that the co-cross-linked starch films exhibited significantly improved hydrophobicity and strength and the wet stress reached 1.53 MPa, compared to the control, glyoxal or AZC cross-linked starch films. More interestingly, the co-cross-linked film also demonstrated excellent UV shielding capacity and transmittance at visible wavelength range. The reaction mechanism was revealed based on the findings from UV, FT-IR and NMR spectra. This work established an innovative approach to improving the performance of starch film in neutral conditions for packaging applications.
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Affiliation(s)
- Ni Shuzhen
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, People's Republic of China
- Department of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick, CanadaE3B 5A3
| | - Jiao Liang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, People's Republic of China
| | - Zhang Hui
- College of Materials Engineering, Fujian Agriculture and Forestry University, Fuzhou 350002, People's Republic of China
- Department of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick, CanadaE3B 5A3
| | - Zhang Yongchao
- Johan Gadolin Process Chemistry Centre, c/o Laboratory of Wood and Paper Chemistry, Åbo Kademi University, Turku 20500, Finland
| | - Fang Guigan
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, People's Republic of China
| | - Xiao Huining
- Department of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick, CanadaE3B 5A3
| | - Dai Hongqi
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, People's Republic of China
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Klaus A, Rau R, Glomb MA. Modification and Cross-Linking of Proteins by Glycolaldehyde and Glyoxal: A Model System. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10835-10843. [PMID: 30296075 DOI: 10.1021/acs.jafc.8b04023] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Highly reactive intermediates of the Maillard reaction, such as glycolaldehyde and glyoxal, are precursors in the modification and cross-linking of proteins. Therefore, we investigated ribonuclease A modified by glycolaldehyde and glyoxal, separately. For the first time, various protein species derived by these aldehydes were successfully separated by ion-exchange chromatography and gel permeation chromatography. Highly cross-linked ribonuclease A was obtained in glycolaldehyde incubations. In contrast, glyoxal predominantly led to modified monomeric protein species. These results were verified by sodium dodecyl sulfate polyacrylamide gel electrophoresis and isoelectric focusing. Quantitation of mono- and bivalent protein modifications of the isolated protein species led to a positive correlation between the degree of protein modification and the change of the isoelectric point and molecular weight, respectively. Glycolaldehyde is easily oxidized to glyoxal. However, significantly lower levels of bivalent glyoxal modifications were detected in glycolaldehyde versus glyoxal incubations (glyoxal-lysine dimer, 1.58 ± 0.02 versus 2.86 ± 0.04 mmol/mol of phenylalanine; glyoxal-lysine amide, 2.7 ± 0.1 versus 5.6 ± 0.1 mmol/mol of phenylalanine). In addition, a novel glycolaldehyde-specific lysine-lysine cross-link was identified and putatively assigned as 1-(5-amino-5-carboxypentyl)-4-(5-amino-5-carboxypentyl-amino)pyridinium salt.
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Affiliation(s)
- Alexander Klaus
- Institute of Chemistry, Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Straße 2 , 06120 Halle/Saale , Germany
| | - Robert Rau
- Institute of Chemistry, Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Straße 2 , 06120 Halle/Saale , Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Straße 2 , 06120 Halle/Saale , Germany
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Reactive processing preparation of sustainable composites from canola meal reinforced by chemical modification. Eur Polym J 2018. [DOI: 10.1016/j.eurpolymj.2018.03.031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Klaus A, Pfirrmann T, Glomb MA. Transketolase A from E. coli Significantly Suppresses Protein Glycation by Glycolaldehyde and Glyoxal in Vitro. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8196-8202. [PMID: 28880548 DOI: 10.1021/acs.jafc.7b03183] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Short-chained carbonyl species such as glycolaldehyde and its oxidized pendant glyoxal are highly reactive Maillard agents, leading to the formation of protein modifications. These advanced glycation endproducts have gained considerable interest as they have been linked to various pathologies in vivo. The ability of transketolase to use glycolaldehyde as a substrate suggested the possibility to modulate carbonyl-driven Maillard reactions. Model incubations with recombinant transketolase A from Escherichia coli in the presence of bovine serum albumin and glycolaldehyde indeed led to a decrease in glycolaldehyde concentrations paralleled by the enzymatic conversion to erythrulose. As a result, reversibly protein-bound glycolaldehyde and the major final endproduct N6-carboxymethyl lysine were significantly reduced by approximately 50%, respectively. Glycolaldehyde is easily oxidized to glyoxal in the presence of amines and oxygen. In the presence of transketolase, the lower amounts of glycolaldehyde therefore also strongly suppressed the formation of glyoxal specific arginine modifications, measured as 5-(2-imino-5-oxo-1-imidazolidinyl)norvaline after acid hydrolysis.
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Affiliation(s)
- Alexander Klaus
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Str. 2, 06120 Halle/Saale, Germany
| | - Thorsten Pfirrmann
- Institute of Physiological Chemistry, Martin-Luther-University Halle-Wittenberg , Hollystr. 1, 06114 Halle/Saale, Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Str. 2, 06120 Halle/Saale, Germany
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Qiao C, Ma X, Zhang J, Yao J. Molecular interactions in gelatin/chitosan composite films. Food Chem 2017; 235:45-50. [PMID: 28554645 DOI: 10.1016/j.foodchem.2017.05.045] [Citation(s) in RCA: 171] [Impact Index Per Article: 24.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 04/01/2017] [Accepted: 05/08/2017] [Indexed: 11/18/2022]
Abstract
Gelatin and chitosan were mixed at different mass ratios in solution forms, and the rheological properties of these film-forming solutions, upon cooling, were studied. The results indicate that the significant interactions between gelatin and chitosan promote the formation of multiple complexes, reflected by an increase in the storage modulus of gelatin solution. Furthermore, these molecular interactions hinder the formation of gelatin networks, consequently decreasing the storage modulus of polymer gels. Both hydrogen bonds and electrostatic interactions are formed between gelatin and chitosan, as evidenced by the shift of the amide-II bands of polymers. X-ray patterns of composite films indicate that the contents of triple helices decrease with increasing chitosan content. Only one glass transition temperature (Tg) was observed in composite films with different composition ratios, and it decreases gradually with an increase in chitosan proportion, indicating that gelatin and chitosan have good miscibility and form a wide range of blends.
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Affiliation(s)
- Congde Qiao
- School of Materials Science and Engineering, Qilu University of Technology, Jinan 250353, PR China.
| | - Xianguang Ma
- School of Materials Science and Engineering, Qilu University of Technology, Jinan 250353, PR China.
| | - Jianlong Zhang
- School of Materials Science and Engineering, Qilu University of Technology, Jinan 250353, PR China.
| | - Jinshui Yao
- School of Materials Science and Engineering, Qilu University of Technology, Jinan 250353, PR China.
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Du Y, Li S, Zhang Y, Rempel C, Liu Q. Treatments of protein for biopolymer production in view of processability and physical properties: A review. J Appl Polym Sci 2016. [DOI: 10.1002/app.43351] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Yicheng Du
- Guelph Food Research Centre, Agriculture and Agri-Food Canada; 93 Stone Road West Guelph Ontario Canada N1G 5C9
| | - Shuzhao Li
- Guelph Food Research Centre, Agriculture and Agri-Food Canada; 93 Stone Road West Guelph Ontario Canada N1G 5C9
| | - Yachuan Zhang
- Department of Food Science; University of Manitoba; Winnipeg Manitoba Canada R3T 2N2
| | - Curtis Rempel
- Department of Food Science; University of Manitoba; Winnipeg Manitoba Canada R3T 2N2
- Canola Council of Canada; 400-167 Lombard Avenue Winnipeg Manitoba Canada R3B 0T6
| | - Qiang Liu
- Guelph Food Research Centre, Agriculture and Agri-Food Canada; 93 Stone Road West Guelph Ontario Canada N1G 5C9
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Liu S, Yang X, Wang S, Dai X, Li T, Wang Y. Interaction Between EPTAC-Modified Gelatin and Surfactants: Surface Tension and Conductivity Methods. J DISPER SCI TECHNOL 2015. [DOI: 10.1080/01932691.2014.918516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Rahman MM, Ho K, Netravali AN. Bio-based polymeric resin from agricultural waste, neem (Azadirachta indica) seed cake, for green composites. J Appl Polym Sci 2014. [DOI: 10.1002/app.41291] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Muhammad M. Rahman
- Department of Fiber Science and Apparel Design; Cornell University; Ithaca
| | - Kelly Ho
- Department of Biological and Environmental Engineering; Cornell University; Ithaca
| | - Anil N. Netravali
- Department of Fiber Science and Apparel Design; Cornell University; Ithaca
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Jayakody LN, Horie K, Hayashi N, Kitagaki H. Improvement of tolerance of Saccharomyces cerevisiae to hot-compressed water-treated cellulose by expression of ADH1. Appl Microbiol Biotechnol 2012; 94:273-83. [DOI: 10.1007/s00253-012-3918-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2011] [Revised: 01/02/2012] [Accepted: 01/20/2012] [Indexed: 12/20/2022]
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Effects of gelatin origin, bovine-hide and tuna-skin, on the properties of compound gelatin–chitosan films. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.01.007] [Citation(s) in RCA: 152] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Buetler TM, Latado H, Leclerc E, Weigle B, Baumeyer A, Heizmann CW, Scholz G. Glycolaldehyde-modified β-lactoglobulin AGEs are unable to stimulate inflammatory signaling pathways in RAGE-expressing human cell lines. Mol Nutr Food Res 2010; 55:291-9. [PMID: 20715095 DOI: 10.1002/mnfr.201000140] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2010] [Revised: 05/31/2010] [Accepted: 07/03/2010] [Indexed: 11/08/2022]
Abstract
SCOPE Advanced glycation endproducts (AGEs) are suspected to stimulate inflammatory signaling pathways in target tissues via activation of the receptor for AGEs. Endotoxins are generally recognized as potential contamination of AGE preparations and stimulate biological actions that are very similar as or identical to those induced by AGEs. METHODS AND RESULTS In our study, we used glycolaldehyde-modified β-lactoglobulin preparations as model AGEs and employed two methods to remove endotoxin using either affinity columns or extraction with Triton X-114 (TX-114). Affinity column-purified AGEs retained their ability to stimulate inflammatory signaling as measured by mRNA expression of inflammatory cytokines in the human lung epithelial cell line Beas2b. However, glycolaldehyde-modified AGEs purified by extraction with TX-114 did not show any stimulation of mRNA expression of inflammatory cytokines. The presence of a cell stimulating endotoxin-like activity was demonstrated in the detergent phase after extraction with TX-114, thus indicating that not AGEs but a lipophilic contamination was responsible for the stimulation of inflammatory signaling. CONCLUSION Our results demonstrate that glycolaldehyde-modified AGEs are unable to induce inflammatory signaling in receptor for AGE-expressing cells. The observed cell-activating activity can be ascribed to an endotoxin-like lipophilic contamination present in AGE preparations and affinity column purification was insufficient to remove this contamination.
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Affiliation(s)
- Timo M Buetler
- Nestlé Research Center, Vers-chez-les-Blanc, Lausanne, Switzerland
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