N-EPSILON-CARBOXYMETHYLLYSINE FORMATION BY DIRECT ADDITION OF GLYOXAL TO LYSINE DURING THE MAILLARD REACTION

被引：23
|
作者：
ALABED, Y
BUCALA, R
机构：
[1] The Picower Institute For Medical Research, Manhasset, NY 11030
来源：
BIOORGANIC & MEDICINAL CHEMISTRY LETTERS | 1995年 / 5卷 / 18期
关键词：
D O I：
10.1016/0960-894X(95)00375-4
中图分类号：
R914 [药物化学];
学科分类号：
100701 ;
摘要：
Glyoxal, a retro-aldol cleavage product of the Maillard reaction, is a likely intermediate for the formation of N-epsilon-carboxymethyllysine upon incubation with lysine under physiological conditions.
引用
收藏
页码：2161 / 2162
页数：2
相关论文
共 50 条
  • [21] Glyoxal derived from triglyceride participating in diet-derived Nε-carboxymethyllysine formation
    Han, Lipeng
    Li, Lin
    Li, Bing
    Zhao, Di
    Li, Yuting
    Xu, Zhenbo
    Liu, Guoqin
    FOOD RESEARCH INTERNATIONAL, 2013, 51 (02) : 836 - 840
  • [22] Baijiu Vinasse Extract Scavenges Glyoxal and Inhibits the Formation of Nε-Carboxymethyllysine in Dairy Food
    Wang, Yuzhen
    Liu, Huilin
    Zhang, Dianwei
    Liu, Jingmin
    Wang, Jing
    Wang, Shuo
    Sun, Baoguo
    MOLECULES, 2019, 24 (08):
  • [23] FORMATION OF N-EPSILON-DNP LYSINE DURING DEPROTECTION OF N-EPSILON-FMOC LYSINE IN N(IM)-DNP-HISTIDINE-CONTAINING PEPTIDES
    GESQUIERE, JC
    NAJIB, J
    LETAILLEUR, T
    MAES, P
    TARTAR, A
    TETRAHEDRON LETTERS, 1993, 34 (12) : 1921 - 1924
  • [24] N(SIGMA)-CARBOXYMETHYLLYSINE AND N-CARBOXYMETHYL AMINO-ACIDS AS INDICATORS OF THE EARLY MAILLARD REACTION
    BADOUD, R
    FAY, L
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1995, 210 : 102 - AGFD
  • [25] FORMATION OF PYRAZINES FROM THE MAILLARD REACTION OF GLUCOSE AND LYSINE-ALPHA-AMINE-N-15
    HWANG, HI
    HARTMAN, TG
    ROSEN, RT
    LECH, J
    HO, CT
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1994, 42 (04) : 1000 - 1004
  • [26] Natural compounds containing a catechol group enhance the formation of N∈-(carboxymethyl)lysine of the Maillard reaction
    Fujiwara, Yukio
    Kiyota, Naoko
    Tsurushima, Keiichiro
    Yoshitomi, Makiko
    Mera, Katsumi
    Sakashita, Naomi
    Takeya, Motohiro
    Ikeda, Tsuyoshi
    Araki, Tomohiro
    Nohara, Toshihiro
    Nagai, Ryoji
    FREE RADICAL BIOLOGY AND MEDICINE, 2011, 50 (07) : 883 - 891
  • [27] Formation of glyoxal in hydroxyacetaldehyde and glycine nonenzymatic browning Maillard reaction: A computational study
    Jalbout, Abraham F.
    Shipar, M. D. Abul Haider
    Trzaskowski, B.
    Adamowicz, Ludwik
    FOOD CHEMISTRY, 2007, 103 (02) : 359 - 368
  • [28] Formation of an aminoreductone during the Maillard reaction of lactose with Nα-acetyllysine or proteins
    Pischetsrieder, M
    Schoetter, C
    Severin, T
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (03) : 928 - 931
  • [29] REACTION OF ASCORBATE WITH LYSINE AND PROTEIN UNDER AUTOXIDIZING CONDITIONS - FORMATION OF N-EPSILON-(CARBOXYMETHYL)LYSINE BY REACTION BETWEEN LYSINE AND PRODUCTS OF AUTOXIDATION OF ASCORBATE
    DUNN, JA
    AHMED, MU
    MURTIASHAW, MH
    RICHARDSON, JM
    WALLA, MD
    THORPE, SR
    BAYNES, JW
    BIOCHEMISTRY, 1990, 29 (49) : 10964 - 10970
  • [30] The fluorescence of advanced Maillard products is a good indicator of lysine damage during the Maillard reaction
    Leclère, J
    Birlouez-Aragon, I
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (10) : 4682 - 4687
12345