The Glycation starts from the formation of Schiff base by reaction of amino group of protein and aldehyde group of a reducing sugar. The rearrangement of double bond of Shiff base (Amadori
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AdvAnced GlycAtion end Products (AGes): it’s role in the PAthoGenesis of diAbetic comPlicAtions
Initially, aldehyde of glucose molecule produces a labile covalent bond with the amino acid side chain (specifically lysine residues in protein) of both sugar and lipids. This initial glycation reaction is reversible & leads to development of fructose – lysine residues, a Schiff base. This Schiff base, in tern, undergoes molecular re-arrangement to form one ketoamine known as Amadori product.2 ...
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The importance of Strecker degradation lies in its ability to produce Strecker aldehydes and 2-aminocarbonyl compounds, both are critical intermediates in the generation of aromas during Maillard reaction, however, they can also be formed independently of the pathways established for Strecker degradation. Strecker aldehyde can be formed directly either from free amino acids or from Amadori prod...
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A new azo-Schiff base"Ethyl 2-((E)-(4-((E)-(4-ethylphenyl)diazenyl)-2-hydroxybenzylidene)amino)-4,5,6,7-tetrahydrobenzo[b]thiophene-3-carboxylate" was prepared by the reaction of "Ethyl 2-amino-4,5,6,7-tetrahydrobenzo[b]thiophene-3-carboxylate" and "(E)-5-((4-ethylphenyl)diazenyl)-2-hydroxybenz aldehyde" (1:1 molar ratio) in MeOH under reflux condition. The structure of compound was studied by ...
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New Schiff-base compound (E)-4-methoxy-N-(4-hydroxybenzylidene) aniline has been synthesized from the reaction of 4-hydroxybenzaldehyde with 4-methoxyaniline in methanol at 50ºC, and has been characterized by using elemental analysis and FT-IR spectroscopy. The crystal structure of the title compound has been determined by single crystal X-ray diffraction study. The title compound crystallizes ...
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Introduction: Non-enzymatic glycation of proteins has been implicated in various diabetic complications and age-related disorders. Proteins undergo glycation at the N-terminus or at the O-amino group of lysine residues. The observation that only a fraction of all lysine residues undergo glycation indicates the role of the immediate chemical environment in the glycation reaction. Here we have co...
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