Oxidative degradation of glucose adducts to protein. Formation of 3-(N super( epsilon )-lysino)-lactic acid from model compounds and glycated proteins

The chemistry of Maillard or browning reactions of glycated proteins is being studied in model systems in vitro in order to characterize potential reaction pathways and products in biological systems. The results indicate that oxidative degradation of Amadori adducts to proteins occurs in vivo, lead...

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Bibliographic Details
Published in:The Journal of biological chemistry 1988-01, Vol.263 (18), p.8816-8821
Main Authors: Ahmed, MU, Dunn, JA, Walla, MD, Thorpe, SR, Baynes, J W
Format: Article
Language:English
Subjects:
glucose
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Summary:The chemistry of Maillard or browning reactions of glycated proteins is being studied in model systems in vitro in order to characterize potential reaction pathways and products in biological systems. The results indicate that oxidative degradation of Amadori adducts to proteins occurs in vivo, leading to formation and excretion of CML and LL. These non-browning pathways for reaction of Amadori compounds may be physiologically relevant mechanisms for averting potentially damaging consequences of the Maillard reaction.
ISSN:0021-9258