Conversion of Amadori Products of the Maillard Reaction to Nε-(carboxymethyl)lysine by Short-Term Heating: Possible Detection of Artifacts by Immunohistochemistry-Reference-Cited by-同舟云学术

Conversion of Amadori Products of the Maillard Reaction to Nε-(carboxymethyl)lysine by Short-Term Heating: Possible Detection of Artifacts by Immunohistochemistry

Published:2002-06 Issue:6 Volume:82 Page:795-808
ISSN:0023-6837
Container-title:Laboratory Investigation
language:
Short-container-title:Lab Invest

Author:

Miki Hayashi Cristina,Nagai Ryoji,Miyazaki Kiminori,Hayase Fumitaka,Araki Tomohiro,Ono Tomomichi,Horiuchi Seikoh

Publisher

Springer Science and Business Media LLC

Subject

Cell Biology,Molecular Biology,Pathology and Forensic Medicine

Reference83 articles.

1. N ε-(Carboxyethyl)lysine, a product of the chemical modification of proteins by methylglyoxal, increases with age in human lens proteins

2. Membrane Proteins of Human Erythrocytes Are Modified by Advanced Glycation End Products during Aging in the Circulation

3. Aminoguanidine Prevents Diabetes-Induced Arterial Wall Protein Cross-Linking

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