3-Deoxyglucosone Crosslinks Proteins under Physiological Conditions
3-Deoxyglucosone Crosslinks Proteins under Physiological Conditions
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3-脱氧葡萄糖醛酮在生理条件下交联蛋白质
DOI：
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发表时间：
1987
期刊：
影响因子：
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通讯作者：
F. Hayase
中科院分区：
文献类型：
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作者：
H. Kato;Dong;F. Hayase
非酶糖基化发生在蛋白质和葡萄糖之间的美拉德反应的初始阶段，已被报道在各种蛋白质中，在反应的后期，糖基化的蛋白质会经历复杂的化学变化，如一些氨基酸残基的损伤、变色、荧光的发展和交联化1)在这些化学变化中，蛋白质的交联化或葡萄糖介导的聚合被假设为导致组织老化或糖尿病加速衰老。3)实际上，长寿的蛋白质的交联化
Nonenzymatic glycosylation, which occurs in the initial stage of the Maillard reaction between proteins and glucose, has been reported for various proteins, and in the later stage of the reaction, glycosylated proteins are known to undergo complex chemical changes such as impairment of some amino acid residues, discoloration, development of fluorescence and crosslinking.1>2) Amongthese chemical changes, the crosslinking or glucose-mediated polymerization of proteins has been hypothesized to be responsible for the aging of tissues or accelerated aging in diabetes.3) Actually, the crosslinking of long-lived pro-