Superoxide contributes to the decreased antioxidant activity of glycoxidated and glycated serum albumin

被引：0
|
作者：
Sakata, N [1 ]
Meng, J [1 ]
Takebayashi, S [1 ]
机构：
[1] Fukuoka Univ, Sch Med, Dept Pathol, Jonan Ku, Fukuoka 8140180, Japan
来源：
MAILLARD REACTION IN FOOD CHEMISTRY AND MEDICAL SCIENCE: UPDATE FOR THE POSTGENOMIC ERA | 2002年 / 1245卷
关键词：
glycoxidation; glycation; serum albumin; antioxidant activity; superoxide;
D O I：
10.1016/S0531-5131(02)00922-6
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The aims of this study are to investigate whether in vitro glycation, oxidation and glycoxidation alter structural parameters of human serum albumin (HSA) and to clarify whether these alterations may modify its antioxidant activity to LDL oxidation.
引用
收藏
页码：361 / 362
页数：2
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