Acid-stable fluorescent advanced glycation end products: Vesperlysines A, B, and C are formed as crosslinked products in the maillard reaction between lysine or proteins with glucose

Biochemical and Biophysical Research Communications

Volumn 232, Issue 1, 1997, Pages 227-230

  Nakamura, Ko ^a   Nakazawa, Yoshitaka ^a   Ienaga, Kazuharu ^a  

^a Nippon Zoki Pharmaceutical Co   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

5 HYDROXYMETHYL 1,6 DI(6 NORLEUCYL) 1H PYRROLO[3,4 B]PYRIDINIUM; 6 HYDROXY 1,4 DI(6 NORLEUCYL) 1H PYRROLO[3,2 B]PYRIDINIUM; ADVANCED GLYCATION END PRODUCT; ASCORBIC ACID; BOVINE SERUM ALBUMIN; CARBON; GLUCOSE; HYDROCHLORIC ACID; LYSINE; PROTEIN; PYRIDINIUM DERIVATIVE; SUGAR; UNCLASSIFIED DRUG; VESPERLYSINE A; VESPERLYSINE B; VESPERLYSINE C;

ARTICLE; CROSS LINKING; FLUORESCENCE; GLYCATION; HYDROLYSIS; OXIDATION; PRIORITY JOURNAL;

BOVINAE;

EID: 0031555853     PISSN: 0006291X     EISSN: None     Source Type: Journal    
DOI: 10.1006/bbrc.1997.6262     Document Type: Article

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