Accelerated age-related browning of human collagen in diabetes mellitus.
The nonenzymatic glycosylation reaction that is accelerated in diabetes is the first step of the Maillard or nonenzymatic browning reaction that occurs in stored food. The glucose-protein adduct rearranges and dehydrates to form brown and fluorescent pigments, which can act as crosslinks, resulting...
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| Vydáno v: | Proc Natl Acad Sci U S A |
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| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
National Academy of Sciences
1984
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC344723/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/6582514/ https://ncbi.nlm.nih.govhttps://doi.org/10.1073/pnas.81.2.583 |
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