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Mechanisms for the formation of glycoxidation products in end-stage renal disease.
TLDR
The formation of the two glycoxidation products, pentosidine and CML, proceeds by different pathways and is enhanced by different precursors in the uremic milieu, evidence for the presence of increased metal-ion mediated oxidant stress in uremia. Expand
Comprehensive analysis of maillard protein modifications in human lenses: effect of age and cataract.
TLDR
A highly sensitive liquid chromatography-tandem mass spectrometry multimethod was developed that allowed us to quantitate 21 protein modifications in normal and cataractous lenses, respectively, and AGEs from the Amadori product and methylglyoxal were dominant. Expand
Characterization of phenolic compounds in rooibos tea.
TLDR
Prepative high-performance liquid chromatography was applied to obtain pure flavonoids and the purity and identity of isolated compounds was confirmed by different NMR experiments, HPLC-diode array detector (DAD), or gas chromatography-mass spectrometry (GC-MS) analysis. Expand
Real-time PCR systems for the detection of the gluten-containing cereals wheat, spelt, kamut, rye, barley and oat
TLDR
Homologues target sequences encoding high molecular weight (HMW) glutenin were chosen to detect wheat, kamut, spelt and rye, and the gene Hor3 was selected, showing a satisfactory ruggedness. Expand
Protein modification by methylglyoxal: chemical nature and synthetic mechanism of a major fluorescent adduct.
TLDR
It is indicated that argpyrimidine is synthesized through an intermediate 3-hydroxypentane-2,4-dione and provide a chemical basis for fluorescence in proteins modified by methylglyoxal, suggesting that it is a major product in such modified proteins. Expand
Pathways of the Maillard reaction under physiological conditions
TLDR
The present review critically discusses the relevant α-dicarbonyl compounds as central intermediates of AGE formation in vivo with a special focus on fragmentation pathways leading to formation of amide-AGEs. Expand
Degradation of glucose: reinvestigation of reactive alpha-Dicarbonyl compounds.
  • J. Gobert, M. Glomb
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 27 August 2009
TLDR
The Maillard degradation of glucose in the presence of lysine was reinvestigated and the formation of 1-deoxypentosone and the importance of N(6)-(3,6-dideoxyhexos-2-ulos-6-yl)-l-lysine (Lederer's glucosone) was established. Expand
Oxygen-dependent fragmentation reactions during the degradation of 1-deoxy-D-erythro-hexo-2,3-diulose.
TLDR
The formation of aldehydes expected as retro-aldol products formed within the degradation of 1-DG seemed to rule out this reaction as an important degradation pathway under the conditions investigated herein. Expand
Reactivity of 1-deoxy-D-erythro-hexo-2,3-diulose: a key intermediate in the maillard chemistry of hexoses.
  • M. Voigt, M. Glomb
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 7 May 2009
TLDR
Results confirmed that beta-dicarbonyl cleavage is a very important pathway within the degradation of 1-deoxyhexo-2,3-diulose, including enolization, water elimination, and oxidation. Expand
Maillard degradation pathways of vitamin C.
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