Chromatographic evidence for pyrraline formation during protein glycation in vitro and in vivo
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,Biochemistry,Biophysics,Structural Biology
Reference23 articles.
1. Formation of .EPSILON.-(2-formyl-5-hydroxymethyl-pyrrol-1-yl)-L-norleucine in the maillard reaction between D-glucose and L-lysine.
2. Degradation of d-glucose with acetic acid and methylamine
3. Detection of d-glucose-derived pyrrole compounds during maillard reaction under physiological conditions
4. Aging of Proteins: Immunological Detection of a Glucose-derived Pyrrole Formed during Maillard Reaction in vivo
5. Immunohistochemical detection of advanced glycosylation end products in diabetic tissues using monoclonal antibody to pyrraline.
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