Banca de QUALIFICAÇÃO: TAUANE DOS SANTOS ROCHA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : TAUANE DOS SANTOS ROCHA
DATE: 27/03/2023
TIME: 09:00
LOCAL: Google Meet
TITLE:

Protein aggregation as a consequence of non-enzymatic glycation: Therapeutic intervention through
the use of phenolic compounds

KEY WORDS:

naringenin; piceatannol; oxidative stress; carbonyl stress; glycation.

PAGES: 60
BIG AREA: Ciências Exatas e da Terra
AREA: Química
SUMMARY:

Glycation, also known as the Maillard reaction, is a non-enzymatic reaction, which takes place in the biological environment or in food, and which occurs between sugars and nucleophilic groups of biomolecules. One of the consequences of glycation is the formation of AGEs that can permanently alter the structure and function of proteins through post-translational modifications that can lead to misfolding, accumulation and finally the formation of amyloid aggregates. These aggregates, in turn, are related to neurodegenerative diseases including Alzheimer's, Prion and Parkinson's. the percentage of glycated blood used to assess the average serum glucose concentration over the last 3 to 4 months. Hemoglobin is a heme protein whose main function is to provide oxygen to various body tissues, glycation, however, can compromise its main function. This work aimed to evaluate the progression of hemoglobin glycation, through the formation of AGEs, structural alterations in the Soret band and the formation of protein aggregates (amyloid fibrils), from the interaction with the thioflavin T probe (ThT) and with the probe fluorescent 8-anilino-1-naphthalene-sulfonoic acid (ANS), in view of the use of glucose and fructose as reducing sugars in the hemoglobin glycation process. From these studies, it is possible to notice that such alterations occurred in such a way that it was possible to perceive that the system in which hemoglobin was glycated by fructose presented greater formation of AGEs, since fructose is a much more reactive reducing sugar than glucose. And in the systems treated with naringenin and piceathanol, it was possible to observe its protective effect on hemoglobin from alterations caused by reducing sugars in its structure, as well as the ability to inhibit AGEs of 61.59% and 88.99% at a concentration of 300 µM, for naringenin and piceathanol respectively. The present study aims to evaluate pure phenolic compounds as inhibitors of hemoglobin glycation and maintenance of its native structure.

BANKING MEMBERS:
Externo(a) à Instituição - IARA BARROS VALENTIM
Interno(a) - 1006306 - JADRIANE DE ALMEIDA XAVIER
Interno(a) - 1613338 - JOSUE CARINHANHA CALDAS SANTOS
Presidente - 2120103 - MARILIA OLIVEIRA FONSECA GOULART