SDS-PAGE Anti-Glycation Assay

  • 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

Prepare Sodium...

A clear buffer solution at pH 6.8 and 0.05 mM concentration.

2

Prepare...

A homogeneous, clear L-tyrosine solution at 0.244 mM.

3

Prepare...

A ready-to-use enzyme solution at 350 U/ml in sodium phosphate buffer.

4

Sample...

A homogeneous sample solution at 1 mg/ml concentration.

5

Prepare Controls:

•...

Negative control with no inhibitory effect; positive control with known inhibitory activity.

6

Set...

Each well contains 90 µl of the appropriate test or control solution.

7

Add Substrate...

Each well now contains 290 µl total volume with the substrate included.

8

Add Enzyme...

Reaction is initiated as enzyme contacts the substrate in each well.

9

Incubation: Incubate...

Reaction proceeds under standardized temperature conditions for 10 minutes.

10

Measure Absorbance:...

Absorbance values are recorded for each well (sample, negative control, and positive control).

11

Calculation of...

Percentage inhibition values are obtained for each test sample and can be compared to the positive control’s inhibition result.

You will receive a report for the % Inhibition of antityrosinase activity 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

Prepare Sodium...

A clear buffer solution at pH 6.8 and 0.05 mM concentration.

2

Prepare...

A homogeneous, clear L-tyrosine solution at 0.244 mM.

3

Prepare...

A ready-to-use enzyme solution at 350 U/ml in sodium phosphate buffer.

4

Sample...

A homogeneous sample solution at 1 mg/ml concentration.

5

Prepare Controls:

•...

Negative control with no inhibitory effect; positive control with known inhibitory activity.

6

Set...

Each well contains 90 µl of the appropriate test or control solution.

7

Add Substrate...

Each well now contains 290 µl total volume with the substrate included.

8

Add Enzyme...

Reaction is initiated as enzyme contacts the substrate in each well.

9

Incubation: Incubate...

Reaction proceeds under standardized temperature conditions for 10 minutes.

10

Measure Absorbance:...

Absorbance values are recorded for each well (sample, negative control, and positive control).

11

Calculation of...

Percentage inhibition values are obtained for each test sample and can be compared to the positive control’s inhibition result.

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