Formation of pentosidine during nonenzymatic browning of proteins by glucose. Identification of glucose and other carbohydrates as possible precursors of pentosidine in vivo-Reference-Cited by-同舟云学术

Formation of pentosidine during nonenzymatic browning of proteins by glucose. Identification of glucose and other carbohydrates as possible precursors of pentosidine in vivo

Published:1991-06 Issue:18 Volume:266 Page:11654-11660
ISSN:0021-9258
Container-title:Journal of Biological Chemistry
language:en
Short-container-title:Journal of Biological Chemistry

Author:

Dyer D.G.,Blackledge J.A.,Thorpe S.R.,Baynes J.W.

Publisher

Elsevier BV

Subject

Cell Biology,Molecular Biology,Biochemistry

Reference36 articles.

1. Hypothesis

2. The Maillard Reaction in Aging, Diabetes and Nutrition,1989

3. Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process

4. Diabetes and Protein Glycosylation;Cohen,1986

5. Oxidation of glycated proteins: age-dependent accumulation of N.epsilon.-(carboxymethyl)lysine in lens proteins

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