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Fructose and methylglyoxal-induced glycation alters structural and functional properties of salivary proteins, albumin and lysozyme
Glycation process refers to reactions between reduction sugars and amino acids that can lead to formation of advanced glycation end products (AGEs) which are related to changes in chemical and functional properties of biological structures that accumulate during aging and diseases. The aim of this s...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Public Library of Science
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8782344/ https://www.ncbi.nlm.nih.gov/pubmed/35061788 http://dx.doi.org/10.1371/journal.pone.0262369 |