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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...

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Detalles Bibliográficos
Autores principales:	Muraoka, Mariane Yumiko, Justino, Allisson Benatti, Caixeta, Douglas Carvalho, Queiroz, Julia Silveira, Sabino-Silva, Robinson, Salmen Espindola, Foued
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Public Library of Science 2022
Materias:	Research Article
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

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