Triosidines: novel Maillard reaction products and cross-links from the reaction of triose sugars with lysine and arginine residues.

The role of the highly reactive triose sugars glyceraldehyde and glyceraldehyde-3-phosphate in protein cross-linking and other amino acid modifications during the Maillard reaction was investigated. From the incubation of glyceraldehyde with N (alpha)-acetyl-L-lysine and N (alpha)-acetyl-L-arginine,...

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Bibliografiska uppgifter
Huvudupphovsmän: Tessier, Frederic J, Monnier, Vincent M, Sayre, Lawrence M, Kornfield, Julia A
Materialtyp: Artigo
Språk:Inglês
Publicerad: 2003
Ämnen:
Research Article
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC1223106/
https://ncbi.nlm.nih.gov/pubmed/12379150
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1042/BJ20020668
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