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Related Concept Videos

Glucose Transporters01:27

Glucose Transporters

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Glucose transporters facilitate the transport of glucose across the cell membrane. In addition to glucose, some glucose transporters can also aid the movement of other hexoses such as fructose, mannose, and galactose.
Facilitated diffusion-glucose transporters (GLUTs) are encoded by the solute-linked carrier (SLC) family 2, subfamily A gene family, or SLC2A. The 14 GLUT protein members are distributed into three classes:
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Incretins include glucagon-like peptide-1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP), which stimulate insulin secretion post-meals. In type 2 diabetes, GIP's efficacy is reduced, making GLP-1 a viable drug target. GIP originates from preproGIP.
GLP-1, when administered in high doses intravenously, triggers insulin secretion, inhibits glucagon release, slows gastric emptying, reduces food intake, and restores normal insulin secretion. However, its rapid inactivation by...
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Dipeptidyl Peptidase 4 Inhibitors01:23

Dipeptidyl Peptidase 4 Inhibitors

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Dipeptidyl peptidase 4 (DPP-4) is a serine protease widely distributed in the body. It's involved in the inactivation of GLP-1 and GIP hormones, which are crucial for insulin regulation. DPP-4 inhibitors, such as sitagliptin (Januvia), saxagliptin (Onglyza), linagliptin (Tradjenta), alogliptin (Nesina), and vildagliptin (Galvus), help increase the proportion of active GLP-1, enhancing insulin secretion. These inhibitors work by competitively binding to DPP-4. This binding causes a...
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Glucose Absorption Into the Small Intestine01:26

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Complex carbohydrates consumed cannot be absorbed into the small intestine in their original form. First, they must be hydrolyzed to a monosaccharide form such as glucose or galactose. These monosaccharides are then transported across the intestinal membrane and into the blood via transcellular transport. The intestinal epithelial cells allow the movement of these monosaccharides with a defined 'entry' through membrane transporter proteins present on their apical membrane and...
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Hypoglycemia and Glucagon01:15

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Without prolonged fasting, healthy individuals maintain blood glucose levels above 3.5 mM due to a well-adapted neuroendocrine counterregulatory system that effectively prevents acute hypoglycemia, a potentially life-threatening condition. The primary clinical scenarios for hypoglycemia encompass diabetes treatment, inappropriate production of endogenous insulin or insulin-like substances by tumors, and the use of glucose-lowering agents in non-diabetic individuals. Notably, hypoglycemia in the...
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Protein Glycosylation01:25

Protein Glycosylation

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Glycosylation, the most common post-translational modification for proteins, serves diverse functions. Adding sugars to proteins makes the proteins more resistant to proteolytic digestion. Glycosylated proteins can act as markers and receptors to promote cell-cell adhesion. Additionally, they have many essential quality control functions in the cell, such as correct protein folding and facilitating transport of misfolded proteins to the cytosol, which can be degraded.
Glycosylation occurs in...
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Gluten Is Not Gluten.

Majlinda Xhaferaj1, Katharina Anne Scherf1,2,3

  • 1Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany.

Nutrients
|August 29, 2024
PubMed
Summary

Commercially sourced wheat gliadin and gluten materials vary significantly in protein content and composition. Batch-to-batch variability is a concern for accurate research using these wheat proteins.

Keywords:
celiac diseasegliadingluteninreference materialwheatwheat allergy

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Area of Science:

  • Food Science
  • Biochemistry
  • Analytical Chemistry

Background:

  • Wheat gluten provides unique baking qualities but is implicated in wheat-related disorders.
  • Commercial gliadin and gluten materials are widely used in assays but often lack detailed compositional data.

Purpose of the Study:

  • To conduct an in-depth compositional analysis of commonly used gliadin and gluten materials.
  • To assess batch-to-batch variability in these commercially available wheat protein products.

Main Methods:

  • Utilized gel electrophoresis and chromatographic techniques for detailed protein analysis.
  • Examined three distinct gliadin and gluten materials across two different batches.

Main Results:

  • The analyzed gliadin material did not exhibit typical wheat gliadin protein profiles.
  • Gluten materials showed expected protein composition but significant batch-to-batch variability in total protein content.

Conclusions:

  • Variations in wheat protein materials can impact biochemical, immunological, and functional assay outcomes.
  • Routine analysis of total protein content for each material and batch is crucial for reliable research.