Influence of pH and phosphate ions on the kinetics of enolisation and degradation of fructosamines. Studies with the model fructosamine, N epsilon-1-deoxy-D-fructos-1-yl-hippuryl-lysine.

@article{Smith1992InfluenceOP,
  title={Influence of pH and phosphate ions on the kinetics of enolisation and degradation of fructosamines. Studies with the model fructosamine, N epsilon-1-deoxy-D-fructos-1-yl-hippuryl-lysine.},
  author={Phillip R. Smith and Paul J. Thornalley},
  journal={Biochemistry international},
  year={1992},
  volume={28 3},
  pages={429-39}
}
Investigation of the rate of enolisation and degradation of the model peptide fructosamine N epsilon-1-deoxy-D-fructos-1-yl-hippuryl-lysine and related monosaccharides revealed the fructosamine to be activated towards enolisation but little of the enolic intermediates proceeded to form advanced glycation endproducts. For the oxidative degradation of monosaccharides, enolisation was rate-limiting. Enolisation of the fructosamine was promoted by hydroxide, phosphate and pyrophosphate buffer ions… CONTINUE READING