ArticleFrontiers in nutrition2022
Maillard reaction between oligopeptides and reducing sugar at body temperature: The putative anti-glycation agents.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 8 citations in OpenAlex.
- Harnessing Maillard reaction byproducts for dual emissive carbon quantum dots: a tunable optical platform.RSC advances · 2025Article
- Empagliflozin in diabetic cardiomyopathy: elucidating mechanisms, therapeutic potentials, and future directions.Molecular biology reports · 2025Review
- Extracellular Silica Nanomatrices Promote In Vitro Maturation of Anti-tumor Dendritic Cells via Activation of Focal Adhesion Kinase.Advanced materials (Deerfield Beach, Fla.) · 2025Article
- Development and economic assessment of machine learning models to predict glycosylated hemoglobin in type 2 diabetes.Frontiers in pharmacology · 2023Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Type 2 Diabetes mellitus (T2DM) is one of the most common chronic multifactorial diseases, which is associated with the increased concentration of glucose in the blood. Therefore, the utilization of blood lowering agents is clearly a promising approach which can lead to a suppression of the evaluated blood glucose, and thus curing T2DM and other complication. In this study, we evaluated the glucose lowering effect of a varieties of amino acids (alanine and histidine), dipeptides (carnosine and α-alanine-L-histidine), and tripeptide (glutathione) by reacting with glucose, fructose, and sucrose under 37°C and pH 7.4 to mimic their reaction in physiological condition. By measuring the reduction of reactants and the formation of Maillard reaction products over the course of 21 days' storage, we found that the glucose lowering effect of carnosine was better than the counterparts. The histidine residue in carnosine may contribute to its glucose lowing effect while β-amino acid β-alanine residue could facilitate the glucose lowering effect of carnosine by maintaining its chemical stability during the storage. These results may open up new avenues for the applications of bioactive peptide carnosine as a natural blood sugar lowering agent to control T2DM.
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