Maillard reactions by alpha-oxoaldehydes: detection of glyoxal-modified proteins.

  title={Maillard reactions by alpha-oxoaldehydes: detection of glyoxal-modified proteins.},
  author={C Sady and Chao-hua Jiang and P Chellan and Zuhayr Madhun and Y Duve and Marcus A Glomb and Ram H Nagaraj},
  journal={Biochimica et biophysica acta},
  volume={1481 2},
Proteins can be chemically modified by sugars by glycation, or the Maillard reaction. The Maillard reaction produces irreversible adducts on proteins that are collectively known as advanced glycation end products, or AGEs. Recent studies indicate that several alpha-dicarbonyl compounds, including glyoxal (GXL), are precursors of AGEs in vivo. We developed antibodies against a GXL-modified protein (GXL-AGE) and purified a mixture of GXL-AGE-specific antibodies by chromatography on GXL-modified… CONTINUE READING


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