Oxygen is not required for the browning and crosslinking of protein by pentoses: Relevance to Maillard reactions in vivo

International Journal of Biochemistry and Cell Biology

Volumn 31, Issue 11, 1999, Pages 1297-1305

  Litchfield, John E ^a   Thorpe, Suzanne R ^a,b   Baynes, John W ^a,b  

^a UNIVERSITY OF SOUTH CAROLINA   (United States)

^b UNIVERSITY OF SOUTH CAROLINA SCHOOL OF MEDICINE   (United States)

Author keywords

Advanced glycation end products; Aging; Carboxymethyllysine; Diabetes; Glycoxidation; Maillard reaction; Oxidative stress; Pentosidine

Indexed keywords

ADVANCED GLYCATION END PRODUCT; ANTIOXIDANT; ARABINOSE; GLUCOSE; GLYOXAL; OXYGEN; PENTOSE; PENTOSIDINE; PROTEIN; RIBONUCLEASE A;

AGING; ANTIOXIDANT ACTIVITY; ARTICLE; AUTOOXIDATION; CATALYSIS; DIABETES MELLITUS; GLYCATION; HYPERGLYCEMIA; OXIDATIVE STRESS; PROTEIN CROSS LINKING; PROTEIN GLYCOSYLATION; PROTEIN MODIFICATION; REACTION TIME;

AGING; ANIMALS; ANTIOXIDANTS; ARABINOSE; ARGININE; CATTLE; CROSS-LINKING REAGENTS; DIABETES MELLITUS; FLUORESCENCE; GLUCOSE; LYSINE; MAILLARD REACTION; OXIDATION-REDUCTION; OXYGEN; PENTOSES; PROTEINS; RIBONUCLEASES;

EID: 0032883837     PISSN: 13572725     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1357-2725(99)00091-6     Document Type: Article

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