Protein modification by a Maillard reaction intermediate methylglyoxal
نویسندگان
چکیده
منابع مشابه
Maillard reaction inhibitors produced by Paecilomyces sp.
Maillard reaction inhibitors could be useful therapeutics for diabetes and other age-related diseases. We isolated for the first time 4-O-demethylsilvaticol (1) and (-)-mitorubrin (2) as Maillard reaction inhibitors from Paecilomyces sp. 3193B. Among the isolated inhibitors, 2 showed most potent inhibitory effect by an SDS-PAGE assay on cross-linked protein formation and by a fluorescent assay ...
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Methylglyoxal (MG), an endogenous metabolite that increases in diabetes and is a common intermediate in the Maillard reaction (glycation), reacts with proteins and forms advanced glycation end products. In the present study, we identify a novel MG-arginine adduct and also characterize the structure of a major fluorescent adduct. In addition, we describe the immunochemical study on the MG-argini...
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Emulsion stability and emulsifying ability are two important factors in the food industry. Emulsions are thermodynamically unstable systems & surfactant must be present to stabilize the system. Proteins are widely used as emulsifiers in the food industry due to their interfacial structure. However, protein-stabilized emulsions are highly sensitive to environmental stresses such as pH, ionic str...
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The physiological a-oxoaldehyde methylglyoxal binds and modifies arginine, lysine, and cysteine residues in proteins. The kinetics and mechanism of these reactions were investigated with Na-acetylamino acids and bovine serum albumin at pH 7.4 and 37 “C. The reaction of methylglyoxal with Na-acetylarginine involved the initial reversible formation of glycosylamine and 4,5-dihydroxy5-methylimidaz...
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ژورنال
عنوان ژورنال: FEBS Letters
سال: 1997
ISSN: 0014-5793
DOI: 10.1016/s0014-5793(97)00610-8