Biodistribution and catabolism of 18F-labeled N-epsilon-fructoselysine as a model of Amadori products.

@article{Hultsch2006BiodistributionAC,
  title={Biodistribution and catabolism of 18F-labeled N-epsilon-fructoselysine as a model of Amadori products.},
  author={Christina Hultsch and Michael Hellwig and Beate Pawelke and R. P. H. M. Bergmann and Katrin Rode and Jens Pietzsch and Ren{\'e} Krause and Thomas Henle},
  journal={Nuclear medicine and biology},
  year={2006},
  volume={33 7},
  pages={865-73}
}
Amadori products are formed in the early stage of the so-called Maillard reaction between reducing sugars and amino acids or proteins. Such nonenzymatic glycosylation may occur during the heating or storage of foods, but also under physiological conditions. N-epsilon-fructoselysine is formed via this reaction between the epsilon-amino group of peptide-bound lysine and glucose. Despite the fact that, in certain heated foods, up to 50% of lysyl moieties may be modified to such lysine derivatives… CONTINUE READING