Chromatographic evidence for pyrraline formation during protein glycation in vitro and in vivo.

@article{PorteroOtn1995ChromatographicEF,
  title={Chromatographic evidence for pyrraline formation during protein glycation in vitro and in vivo.},
  author={Manuel Portero-Ot{\'i}n and Ram H Nagaraj and Vincent M. Monnier},
  journal={Biochimica et biophysica acta},
  year={1995},
  volume={1247 1},
  pages={74-80}
}
Pyrraline (epsilon-2-(formyl-5-hydroxymethyl-pyrrol-1-yl)-L-norleucine) is an advanced Maillard reaction product formed from 3-deoxyglucosone in the non-enzymatic reaction between glucose and the epsilon-amino group of lysine residues on proteins. Although its presence in vivo as well as in in vitro incubations of proteins with sugars has been documented by immunochemical methods using polyclonal and monoclonal antibodies, its formation in proteins has recently been questioned by similar… CONTINUE READING

Citations

Publications citing this paper.
Showing 1-10 of 19 extracted citations

Similar Papers

Loading similar papers…