Non-enzymatic glycation induces structural modifications of myoglobin
β Scribed by Anjana Roy; Rajarshi Sil; Abhay Sankar Chakraborti
- Book ID
- 106459088
- Publisher
- Springer
- Year
- 2009
- Tongue
- English
- Weight
- 334 KB
- Volume
- 338
- Category
- Article
- ISSN
- 0300-8177
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## Abstract The Maillard reaction is a process in which reducing sugars react spontaneously with amino groups in proteins to advanced glycation endproducts (AGEs). Although an elevated level of glucose had been thought to play a primary role in the Maillard reaction, on a molecular basis, glucose i
2-(ZFuroyl)-~2-furanyl)-l~-imidazole (FFI) is detected in total histones and the lysine-rich histone 1 fraction isolated from calf thymus after in vitro glycation and hydrolysis with HCl, using gas chromatogaphic/mass spectrometric analysis. The finding suggests that glucose is bound to the &-amino