Acid-Stable Fluorescent Advanced Glycation End Products: Vesperlysines A, B, and C Are Formed as Crosslinked Products in the Maillard Reaction between Lysine or Proteins with Glucose-Reference-Cited by-同舟云学术

Acid-Stable Fluorescent Advanced Glycation End Products: Vesperlysines A, B, and C Are Formed as Crosslinked Products in the Maillard Reaction between Lysine or Proteins with Glucose

Published:1997-03 Issue:1 Volume:232 Page:227-230
ISSN:0006-291X
Container-title:Biochemical and Biophysical Research Communications
language:en
Short-container-title:Biochemical and Biophysical Research Communications

Author:

Nakamura Ko,Nakazawa Yoshitaka,Ienaga Kazuharu

Publisher

Elsevier BV

Subject

Cell Biology,Molecular Biology,Biochemistry,Biophysics

Reference13 articles.

1. Nonenzymatic Browning in Vivo: Possible Process for Aging of Long-Lived Proteins

2. Nonenzymatic Glycosylation and the Pathogenesis of Diabetic Complications

3. Crosslines A and B as candidates for the fluorophores in age- and diabetes-related cross-linked proteins, and their diacetates produced by Maillard reaction of α-N-acetyl-L-lysine withD-glucose

4. Advanced Glycosylation: Chemistry, Biology, and Implications for Diabetes and Aging

5. Crossline-like Structure Accumulates as Fluorescent Advanced Glycation End Products in Renal Tissues of Rats with Diabetic Nephropathy.

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