egg-white and Diabetes-Mellitus

Recent developments have evidenced the remarkable achievements of hydrogel combining drugs or growth factors delivery on diabetic chronic wound management. However, these techniques remain unsatisfactory and are impeded by high-cost, complex purification or fabrication, sophisticated drug loading, and lacking versatile therapeutic effects into one platform. Herein, a natural hydrogel is presented through feasible processing of fresh egg white, benefiting from the abundant protein contents and physical crosslinking, the gelation procedure of egg white from diverse species was demonstrated by the presented method, the egg white hydrogel can be kneaded to desired mechanical strength after infiltration of cation solution and directly wrote to well-defined architecture by the 3D printer. Meanwhile, the hydrogel possessed the inherent bioactive elements that stimulated the fibroblasts and adipose tissue-derived stem cells at the aspect of proliferation, migration, and functions without cytotoxicity which featured a similar cell-friendly substrate as Matrigel. Otherwise, the resulting 3D-printed hydrogels realized a proangiogenic effect and enhanced collagen deposition in vivo to promote the recovery of the normal and diabetic chronic wound in the absence of exogenous growth factors. Collectively, this hydrogel platform derived from abundant natural food provides an economical yet highly effective solution for chronic wound healing and may find more therapeutic roles in other biological utilizations and clinical practices.

Topics: Diabetes Mellitus; Egg White; Humans; Hydrogels; Wound Healing; Writing

The reactive α-oxoaldehyde, methylglyoxal reacts with different proteins to form Advanced Glycation End Products (AGEs) through Maillard reaction. Its level increases significantly in diabetic condition. Here, we have investigated the effect of different concentrations of methylglyoxal (200-400 µM) on the monomeric protein, hen egg white lysozyme (HEWL) following incubation for 3 weeks. Reaction of methylglyoxal with HEWL induced considerable changes in tertiary structure of the protein, but no significant alteration in secondary structure, as evident from different spectroscopic and biophysical studies. Interestingly, methylglyoxal modification was found to enhance the thermal stability of the protein and reduce its sensitivity to stress-induced aggregation. Finally, peptide mass fingerprinting revealed modification of arginine (Arg-45, Arg-14, Arg-68 or Arg-72) and lysine (Lys-116) residues of the protein to AGE adducts, namely, hydroimidazolone, tetrahydropyrimidine, and carboxyethyllysine. Methylglyoxal-derived AGE adducts (MAGE) appear to be responsible for the observed changes in protein. As demonstrated in the present study, the findings may highlight a possible therapeutic potential of the α-oxoaldehyde against protein misfolding and conformational disorder.Communicated by Ramaswamy H. Sarma.

Topics: Diabetes Mellitus; Egg White; Glycation End Products, Advanced; Maillard Reaction; Muramidase; Protein Folding; Pyruvaldehyde

To evaluate the effects of acute loading of protein from different sources on the glomerular filtration rate.. A total of 6 healthy volunteer subjects and 6 diabetic patients with normoalbuminuria were studied before and after ingestion on separate days of tuna fish containing 0.7 g/kg body wt of protein, boiled egg white containing the same amount of protein as the tuna fish, or boiled egg white containing 1.4 g/kg body wt of protein. Furthermore, to study the possible role of prostaglandins and amino acids in the response of GFR to protein loading, urinary excretion of prostaglandins, and plasma levels of amino acids were measured during these tests.. In normal subjects, the GFR rose significantly (P < 0.01) after ingestion of tuna fish. No significant differences were found between GFR before and after ingestion of the different amounts of egg white. The GFRs of the diabetic patients after ingestion of each of the meals were similar to the responses in healthy volunteers. Plasma levels of Gly and Ala (amino acids known to induce glomerular hyperfiltration) were higher after ingestion of tuna fish than after administration of egg white in all subjects. No differences were found in the plasma concentrations of any amino acids except Gly and Ala after loads of tuna fish and egg white containing 1.4 g/kg of protein. Urinary 6-keto-PGF1a excretion increased significantly (P < 0.01) after tuna fish loading, but did not change after egg white challenge.. These findings could be explained either by differences in renal vasodilatory prostaglandin secretion or by increased plasma levels of Gly and Ala, which were increased only after ingestion of tuna fish. Thus, egg white has renal effects on GFR different from those of tuna fish, independent of the quantity of protein ingested.

Topics: Adult; Albuminuria; Amino Acids; Diabetes Mellitus; Dietary Proteins; Egg White; Female; Glomerular Filtration Rate; Humans; Prostaglandins; Reference Values

Topics: Adult; Aged; Blood Glucose; Diabetes Mellitus; Egg White; Gluconeogenesis; Glucose-6-Phosphatase; Humans; Insulin; Liver; Middle Aged; Obesity; Tolbutamide