On resin synthesis and cross-linking of collagen peptides containing the advanced glycation end-product pyrraline via Maillard condensation.
نویسندگان
چکیده
Glycation and its products cause a host of pathological conditions but their exact roles are yet to be determined. Pyrraline, a key product of glycation, and a novel pyrraline-derived cross-link have been incorporated into collagenous peptides via Maillard condensations performed on resin-bound peptide sequences.
منابع مشابه
Advanced Glycation End Products and Their Receptors as Risk Factors for Aging
Glycation is the reaction between amino residues of proteins and carbonyl of reducing sugars. French Louis Camille Maillard discovers this reaction from the browning reaction by amino acid and sugar, and it is widely known for the food chemistry as the Maillard reaction. The hemoglobin A1c (HbA1c) measured all over the world as a marker of glycemic control is equivalent to the Amadori rearrange...
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Advanced glycation end products (AGEs), generated by the Maillard reaction, accumulate in long-lived proteins like collagen and are presumed to be involved in aging and the pathogenesis of complications in diabetes. We investigated the effect of peptide-free forms of AGEs that can be released by the catabolism of AGE-proteins on cellular activities using cultured cells and synthetic AGEs, pento...
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Pyrraline [epsilon-(2'-formyl-5'-hydroxymethyl-pyrrolyl)-L-norleucin] belongs to the group of AGEs (advanced glycation end-products) formed in the final stage of the Maillard reaction in foods and in vivo. As it is generally accepted that AGEs are pathophysiologically relevant in aging and in diseases such as diabetes and uraemia, physiological consequences resulting from the ingestion of dieta...
متن کاملSite-specific cross-linking of collagen peptides by lysyl advanced glycation endproducts.
Cross-linking of proteins by advanced glycation endproducts (AGEs) causes a host of pathological conditions but their exact roles are unknown. Cross-linking lysyl AGEs were synthesized and incorporated into two types of collagen peptides. The utility of these cross-linked peptides for biochemical investigations was demonstrated by proteolysis studies and circular dichroism.
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Non-enzymic modification of tissue proteins by reducing sugars, the so-called Maillard reaction, is a prominent feature of aging. In articular cartilage, relatively high levels of the advanced glycation end product (AGE) pentosidine accumulate with age. Higher pentosidine levels have been associated with a stiffer collagen network in cartilage. However, even in cartilage, pentosidine levels the...
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ورودعنوان ژورنال:
- Chemical communications
دوره 51 46 شماره
صفحات -
تاریخ انتشار 2015