Molecular Basis of Maillard Amide-Advanced Glycation End Product (AGE) Formation in Vivo

The Maillard reaction in vivo entails alteration of proteins or free amino acids by non-enzymatic glycation or glycoxidation. The resulting modifications are called advanced glycation end products (AGEs) and play a prominent role in various pathologies, including normoglycemic uremia. Recently, we e...

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Bibliografiske detaljer
Main Authors: Henning, Christian, Smuda, Mareen, Girndt, Matthias, Ulrich, Christof, Glomb, Marcus A.
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Biochemistry and Molecular Biology 2011
Fag:
Protein Synthesis and Degradation
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC3248017/
https://ncbi.nlm.nih.gov/pubmed/22069309
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1074/jbc.M111.282442
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