Glyceraldehyde-derived advanced glycation end-products having pyrrolopyridinium-based crosslinks

Reducing sugars and reactive aldehydes, such as glyceraldehyde, non-enzymatically react with amino or guanidino groups of proteins to form advanced glycation end-products (AGEs) by the Maillard reaction that involves Schiff base formation followed by Amadori rearrangement. AGEs are found relatively...

Descripción completa

Detalles Bibliográficos
Autores principales: Shigeta, Tomoaki, Sasamoto, Kazumi, Yamamoto, Tetsuro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7960790/
https://www.ncbi.nlm.nih.gov/pubmed/33748437
http://dx.doi.org/10.1016/j.bbrep.2021.100963

Ejemplares similares

Ejemplares similares