New biomarkers of Maillard reaction damage to proteins
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چکیده
منابع مشابه
The Maillard Reaction Application to Confectionery Products
2 Introduction The reaction between sugars and amino groups was first described in 1908 by two Englishmen, Ling & Malting, who considered color formation in beer. In 1912 Louis-Camille Maillard described a browning reaction between reducing sugars and amino groups. Despite not being the first to report the reaction, Maillard was the first to realize the significance of the reaction in areas as ...
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Conclusion It would appear then, that both GBM and the renal parenchyma as a whole contain diverse charged components. Abnormalities of GBM anionic charge expression are more complex than at first conceived, reflecting often subtle alterations in membrane matrix charged structures which may have a minimal or profound, direct or indirect influence on membrane permeability. The original concept o...
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Diabetes and age-related eye disorders remain leading causes of blindness worldwide. While defined pathogenic mechanisms for many of these diseases remain elusive, there is increasing evidence that products of the Maillard reaction may play an important role in their etiology. Advanced glycation end products (AGEs) form though a range of pathways within Maillard chemistry, and there is evidence...
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ژورنال
عنوان ژورنال: Nephrology Dialysis Transplantation
سال: 1996
ISSN: 0931-0509,1460-2385
DOI: 10.1093/ndt/11.supp5.41