نتایج جستجو برای: glycosylation end products

تعداد نتایج: 686733  

2010
Xiaolai Wang Zilin Sun Bicheng Liu Yuxiang Gong Jinfang Yang Kan Hong

(45 males and 33 females) either outpatient clinic or in Department of nephrology of Zhongda Hospital in Southeast University in Nanjing were studied. All were on HD with the same membrane type for three months or more. Their mean age was 60.1+ _ 10.0 (SD) years. All these patients with ESRD were randomly divided into three groups: polysulfon membrane (F6, 2-1-1 surface area 1.3m , ultrafiltrat...

Journal: :The Indian journal of medical research 2005
A T Anitha Nandhini V Thirunavukkarasu C V Anuradha

BACKGROUND & OBJECTIVE Accumulation of collagen and changes in its physiochemical properties contribute to the development of secondary complications of diabetes. We undertook this study to see the effects of taurine on the content and characteristics of collagen from tail tendon of rats fed with high fructose diet. METHODS The rats were divided into four groups of six each: control group (CO...

Journal: :Annals of the New York Academy of Sciences 2005
Alan W Stitt

Diabetes and age-related eye disorders remain leading causes of blindness worldwide. While defined pathogenic mechanisms for many of these diseases remain elusive, there is increasing evidence that products of the Maillard reaction may play an important role in their etiology. Advanced glycation end products (AGEs) form though a range of pathways within Maillard chemistry, and there is evidence...

2011
Nadeem A. Ansari Moinuddin Rashid Ali

Nonenzymatic glycosylation or glycation of macromolecules, especially proteins leading to their oxidation, play an important role in diseases. Glycation of proteins primarily results in the formation of an early stage and stable Amadori-lysine product which undergo further irreversible chemical reactions to form advanced glycation endproducts (AGEs). This review focuses these products in lysine...

Journal: :Food & function 2015
Xinchen Zhang Ningping Tao Xichang Wang Feng Chen Mingfu Wang

Nonenzymatic browning reactions proceed with the starting reactants of sugar and/or protein during thermal processing and storage of food. In addition to food color formation, the process also contributes to the loss of essential nutrients, generation of beneficial antioxidants, and production of toxicants, including 5-hydroxymethylfurfural (5-HMF), reactive carbonyl species, advanced glycation...

Journal: :Acta medica Okayama 2011
Chuji Terada Aki Yoshida Yoshihisa Nasu Shuji Mori Yasuko Tomono Masato Tanaka Hideo K Takahashi Masahiro Nishibori Toshifumi Ozaki Keiichiro Nishida

We investigated the expression and localization of high-mobility group box chromosomal protein-1 (HMGB-1) in human osteoarthritic (OA) cartilage in relation to the histopathological grade of cartilage destruction, and examined the role of HMGB-1 in the regulation of proinflammatory cytokine expression in chondrocytes. An immunohistochemical study demonstrated that total HMGB-1-positive cell rat...

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