Amides are novel protein modifications formed by physiological sugars (Q43700248)

26 November 2017

title

Amides are novel protein modifications formed by physiological sugars (English)

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26 November 2017

Glomb MA

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26 November 2017

Pfahler C

series ordinal

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26 November 2017

language of work or name

English

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publication date

7 August 2001

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Journal of Biological Chemistry

26 November 2017

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inferred from page(s)

published in

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26 November 2017

volume

276

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26 November 2017

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26 November 2017

page(s)

41638-41647

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Structure of advanced Maillard reaction products and their pathological role

26 November 2017

cites work

1 reference

https://api.crossref.org/works/10.1074%2FJBC.M103557200

Protein glycation and oxidative stress in diabetes mellitus and ageing

21 January 2018

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Role of oxygen in cross-linking and chemical modification of collagen by glucose

21 January 2018

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Pentosidine formation in skin correlates with severity of complications in individuals with long-standing IDDM

21 January 2018

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Structure and mechanism of formation of human lens fluorophore LM-1. Relationship to vesperlysine A and the advanced Maillard reaction in aging, diabetes, and cataractogenesis.

21 January 2018

1 reference

https://api.crossref.org/works/10.1074%2FJBC.M103557200

Imidazolium crosslinks derived from reaction of lysine with glyoxal and methylglyoxal are increased in serum proteins of uremic patients: evidence for increased oxidative stress in uremia

21 January 2018

1 reference

https://api.crossref.org/works/10.1074%2FJBC.M103557200

Amadorins: novel post-Amadori inhibitors of advanced glycation reactions.

21 January 2018

1 reference

https://api.crossref.org/works/10.1074%2FJBC.M103557200

Synthesis of L-thiocitrulline, L-homothiocitrulline, and S-methyl-L-thiocitrulline: a new class of potent nitric oxide synthase inhibitors

21 January 2018

1 reference

https://api.crossref.org/works/10.1074%2FJBC.M103557200

Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine

21 January 2018

1 reference

https://api.crossref.org/works/10.1074%2FJBC.M103557200

Mechanism of autoxidative glycosylation: identification of glyoxal and arabinose as intermediates in the autoxidative modification of proteins by glucose

21 January 2018

1 reference

https://api.crossref.org/works/10.1074%2FJBC.M103557200

Protein crosslinking by the Maillard reaction: dicarbonyl-derived imidazolium crosslinks in aging and diabetes

21 January 2018

1 reference

https://api.crossref.org/works/10.1074%2FJBC.M103557200

21 January 2018

Identifiers

DOI

10.1074/JBC.M103557200

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26 November 2017

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