Crystal structure of the deglycating enzyme Amadoriase I in its free form and substrate-bound complex

Author:

Rigoldi Federica1,Gautieri Alfonso1,Dalle Vedove Andrea23,Lucarelli Anna Paola2,Vesentini Simone1,Parisini Emilio2

Affiliation:

1. Dipartimento Di Elettronica; Informazione E Bioingegneria, Politecnico Di Milano; Milano 20133 Italy

2. Center for Nano Science and Technology @Polimi, Istituto Italiano Di Tecnologia; Milano 20133 Italy

3. Dipartimento Di Chimica; Materiali E Ingegneria Chimica “G. Natta”, Politecnico Di Milano; Milano 20133 Italy

Funder

Fondazione Cariplo

European Union

Istituto Italiano di Tecnologia

Publisher

Wiley

Subject

Molecular Biology,Biochemistry,Structural Biology

Reference68 articles.

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2. The effects of the Maillard reaction on the physical properties and cell interactions of collagen;Avery;Pathol Biol,2006

3. The role of advanced glycation end products in progression and complications of diabetes;Goh;J Clin Endocr Metab,2008

4. Molecular basis of arterial stiffening: Role of glycation-A mini-review;Sell;Gerontology,2012

5. Mechanism of formation of the maillard protein cross-link pentosidine-Glucose, fructose, and ascorbate as pentosidine precursors;Grandhee;J Biol Chem,1991

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