SDS-PAGE Anti-Glycation Assay

  • Lab Service
  • Product Code: 127157

Analysis of Anti-Glycation using SDS-PAGE

฿5,990.00

Analysis of Anti-Glycation using SDS-PAGE

 

This anti-glycation test evaluates the inhibitory effect of a test sample (e.g., Ume extract) on the Maillard reaction-induced crosslinking. The Maillard reaction is a non-enzymatic glycation process that leads to the formation of advanced glycation end products (AGEs), which are associated with various diseases. The test involves the reaction of ribose (a sugar) with lysozyme (a protein) in the presence of the test sample. The extent of glycation is assessed by measuring the formation of lysozyme dimers using SDS-PAGE and Coomassie Brilliant Blue staining. Aminoguanidine hydrochloride is used as a positive control, while sodium phosphate buffer serves as a negative control.

Key Points:


The test measures the inhibition of glycation-induced protein crosslinking.

Ume extract is the test sample, while aminoguanidine hydrochloride serves as a positive control.

The extent of glycation is determined by the formation of lysozyme dimers using SDS-PAGE.

Proper sterilization and pH adjustment are critical for accurate results.

Service Steps
Step Procedure Expected Result
1

Mix 0.020...

Obtaining 1000µg/ml concentration of the clear solution of plant extracts.

2

Add...

Obtaining the reaction in 96 well microplate.

3

Add...

L tyrosine is used as a substrate to occur the reaction with sample in microplate.

4

Add...

Providing the reaction with substrate tyrosine in microplate.

5

Incubate...

Reaction occurs in incubator at 37°C for 10 minutes.

6

Read...

Determination of the antityrosinase activity of sample.

7

Use distilled...

Obtaining the reliable result and validating the test protocol.

You will receive a report for the the value of antityrosinase activity (U/g) fields when we provide this service

SDS-PAGE Anti-Glycation Assay

Analysis of Anti-Glycation using SDS-PAGE

Analysis of Anti-Glycation using SDS-PAGE

 

This anti-glycation test evaluates the inhibitory effect of a test sample (e.g., Ume extract) on the Maillard reaction-induced crosslinking. The Maillard reaction is a non-enzymatic glycation process that leads to the formation of advanced glycation end products (AGEs), which are associated with various diseases. The test involves the reaction of ribose (a sugar) with lysozyme (a protein) in the presence of the test sample. The extent of glycation is assessed by measuring the formation of lysozyme dimers using SDS-PAGE and Coomassie Brilliant Blue staining. Aminoguanidine hydrochloride is used as a positive control, while sodium phosphate buffer serves as a negative control.

Key Points:


The test measures the inhibition of glycation-induced protein crosslinking.

Ume extract is the test sample, while aminoguanidine hydrochloride serves as a positive control.

The extent of glycation is determined by the formation of lysozyme dimers using SDS-PAGE.

Proper sterilization and pH adjustment are critical for accurate results.

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Service Steps
Step Procedure Expected Result
1

Mix 0.020...

Obtaining 1000µg/ml concentration of the clear solution of plant extracts.

2

Add...

Obtaining the reaction in 96 well microplate.

3

Add...

L tyrosine is used as a substrate to occur the reaction with sample in microplate.

4

Add...

Providing the reaction with substrate tyrosine in microplate.

5

Incubate...

Reaction occurs in incubator at 37°C for 10 minutes.

6

Read...

Determination of the antityrosinase activity of sample.

7

Use distilled...

Obtaining the reliable result and validating the test protocol.

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