d-Lysine and non-enzymatic glycation
نویسندگان
چکیده
منابع مشابه
Glycated Lysine Residues: A Marker for Non-Enzymatic Protein Glycation in Age-Related Diseases
Nonenzymatic glycosylation or glycation of macromolecules, especially proteins leading to their oxidation, play an important role in diseases. Glycation of proteins primarily results in the formation of an early stage and stable Amadori-lysine product which undergo further irreversible chemical reactions to form advanced glycation endproducts (AGEs). This review focuses these products in lysine...
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D mellitus (DM) is associated with a greatly increased risk of secondary complications, such as cutaneous manifestations, myocardial infarction, nephropathy, retinopathy, and polyneuropathy. The non-enzymatic glycation of proteins followed by the formation of advanced glycation end products (AGEs) plays an important role in the pathology of diabetic complications.1 Occasionally endocrinological...
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In studies of the inhibition in viva of animal viruses by poly-n-lysine, Rubini et al. (1) and Green et al. (2-4) obtained data which suggested that poly-L-lysine is hydrolyzed by the proteolytic enzymes of the allantoic fluid, and that this enzymatic hydrolysis may limit its biological activity. The enzymatic hydrolysis of poly-n-lysine was reported by Katchalski (5) and by Waley and Watson (6...
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The Maillard reaction is a process in which reducing sugars react spontaneously with amino groups in proteins to advanced glycation end products (AGEs). Although an elevated level of glucose had been thought to play a primary role in the Maillard reaction, on a molecular basis, glucose is among the least reactive sugars within biological systems. The formation of AGEs is now also known to resul...
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ژورنال
عنوان ژورنال: Diabetologia
سال: 1994
ISSN: 0012-186X,1432-0428
DOI: 10.1007/bf00408485