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
  • [31] FORMATION OF N-NITROSAMINES BY MAILLARD REACTION
    DEVIK, OG
    ACTA CHEMICA SCANDINAVICA, 1967, 21 (08): : 2302 - &
  • [32] High serum levels of N-epsilon-carboxymethyllysine are associated with poor coronary collateralization in type 2 diabetic patients with chronic total occlusion of coronary artery
    Le-Ying Li
    Shuai Chen
    Fei-Fei Li
    Zhi-Ming Wu
    Ying Shen
    Feng-Hua Ding
    Xiao-Qun Wang
    Wei-Feng Shen
    Qiu-Jing Chen
    Yang Dai
    Lin Lu
    BMC Cardiovascular Disorders, 22
  • [33] Formation of pyrraline in the Maillard reaction in a saccharide-lysine model system
    Liang, Zhili
    Li, Lin
    Fu, Quanyi
    Xu, Zhenbo
    Li, Bing
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2013, 245
  • [34] Periodate Oxidative Degradation of Amadori Compounds: Formation of Ni-Carboxymethyllysine and N-Carboxymethylamino Acids as Markers of the Early Maillard Reaction
    Badoud, R.
    Fay, L. B.
    Hunston, F.
    Pratz, G.
    ACS Symposium Series, 1996, (631):
  • [35] Formation of styrene during the Maillard reaction is negligible
    Stadler, R.
    FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2009, 26 (05): : 583 - 594
  • [36] High serum levels of N-epsilon-carboxymethyllysine are associated with poor coronary collateralization in type 2 diabetic patients with chronic total occlusion of coronary artery
    Li, Le-Ying
    Chen, Shuai
    Li, Fei-Fei
    Wu, Zhi-Ming
    Shen, Ying
    Ding, Feng-Hua
    Wang, Xiao-Qun
    Shen, Wei-Feng
    Chen, Qiu-Jing
    Dai, Yang
    Lu, Lin
    BMC CARDIOVASCULAR DISORDERS, 2022, 22 (01)
  • [37] The use of capillary electrophoresis to monitor Maillard reaction products (MRP) by glyceraldehyde and the epsilon amino group of lysine
    de Sa, PFG
    Treubig, JM
    Brown, PR
    Dain, JA
    FOOD CHEMISTRY, 2001, 72 (03) : 379 - 384
  • [38] Extrusion of lupines with or without addition of reducing sugars: Effects on the formation of Maillard reaction compounds, partition of nitrogen and Nε-carboxymethyl-lysine, and performance of dairy cows
    Manzocchi, E.
    Ferlay, A.
    Mendowski, S.
    Chesneau, G.
    Chapoutot, P.
    Lemosquet, S.
    Cantalapiedra-Hijar, G.
    Noziere, P.
    JOURNAL OF DAIRY SCIENCE, 2023, 106 (11) : 7675 - 7697
  • [39] Corn silk extract inhibit the formation of Nε-carboxymethyllysine by scavenging glyoxal/methyl glyoxal in a casein glucose-fatty acid model system
    Zhang, Dianwei
    Wang, Yuzhen
    Liu, Huilin
    FOOD CHEMISTRY, 2020, 309
  • [40] Formation and elimination of pyrraline in the Maillard reaction in a saccharide-lysine model system
    Liang, Zhili
    Li, Lin
    Fu, Quanyi
    Zhang, Xia
    Xu, Zhenbo
    Li, Bing
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2016, 96 (07) : 2555 - 2564
12345