NON-ENZYMATIC BROWNING INVIVO - POSSIBLE PROCESS FOR AGING OF LONG-LIVED PROTEINS
NON-ENZYMATIC BROWNING INVIVO - POSSIBLE PROCESS FOR AGING OF LONG-LIVED PROTEINS
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DOI：
10.1126/science.6779377
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发表时间：
1981-01-01
期刊：
影响因子：
56.9
通讯作者：
CERAMI, A
中科院分区：
文献类型：
--
作者：
MONNIER, VM;CERAMI, A
透镜蛋白与还原糖的孵育导致形成荧光黄色色素和交联，类似于在老化和白内障的人类晶状体中报道的那些。这种老化过程被称为非酶布朗宁或美拉德反应，也发生在储存的食品中。还原糖与蛋白质的游离氨基缩合，然后重新排列和交联形成不饱和色素和交联产物。虽然生命系统中的大多数蛋白质都能以足够快的速度转化，以避免非酶促布朗宁，但有些蛋白质，如透镜晶体蛋白和皮肤胶原蛋白，寿命特别长，可能很脆弱。
The incubation of lens proteins with reducing sugars leads to the formation of fluorescent yellow pigments and cross-links similar to those reported in aging and cataractous human lenses. Called nonenzymatic browning or the Maillard reaction, this aging process also occurs in stored foods. Reducing sugars condense with the free amino group of proteins, then rearrange and dehydrate to form unsaturated pigments and cross-linked products. Although most proteins in living systems turn over with sufficient rapidity to avoid nonenzymatic browning, some, such as lens crystallins and skin collagen, are exceptionally long-lived and may be vulnerable.