Protein fructosylation: fructose and the Maillard reaction
References (120)
Chemistry of nonenzymic browning II
Adv Food Res
(1965)- et al.
A note on the relative rates of reaction of several reducing sugars with casein
Biochim Biophys Acta
(1950) - et al.
The reaction of ketohexoses with secondary amino acids and secondary amines (Die Umsetzung von Ketohexosen mit sekundaren Aminosauren und sekundaren Aminen).
Tetrahedron
(1961) - et al.
Nonenzymatic glycation of bovine serum albumin by fructose (fructation), comparison with the Maillard reaction initiated by glucose
J Biol Chem
(1989) - et al.
Formation of l-deoxy-D-erythro-2,3-hexodiulose from Amadori compounds
Carbohydr Res
(1988) - et al.
Fructose-induced fluoresence generation of reductively methylated glycated bovine serum albumin: evidence for nonenzymatic glycation of Amadori adducts
Biochim Biophys Acta
(1991) - et al.
Aging of proteins: immunological detection of a glucose-derived pyrrole formed during Maillard reaction in vivo
J Biol Chem
(1989) - et al.
Structure elucidation of a senescence crosslink from human extracellular matrix
Implication of pentoses in the aging process. J Biol Chem
(1989) - et al.
Immunochemical approach to characterize advanced glycation end products of the Maillard reaction
J Biol Chem
(1991) - et al.
Immunochemical detection of advanced glycosylation end products in vivo
J Biol Chem
(1992)
Fructose-related glycation
Diabetes Res Clin Pract
(1989)
Non-enzymic modification of lens proteins by glucose and fructose: effects of ibuprofen
Exp Eye Res
(1991)
Maillard reactions: nonenzymatic browning in food systems with special reference to the development of flavor
Adv Food Res
(1986)
Metabolism of 3-deoxyglucosone, an intermediate compound in the Maillard reaction, administered orally or intravenously to rats
Biochim Biophys Acta
(1990)
Detection of 3-deoxyfructose and 3-deoxyglucosone in human urine and plasma: evidence for intermediate stages of the Maillard reaction in vivo
Arch Biochem Biophys
(1992)
3-Deoxy-D-ezyr/iro-hexulose: a convenient synthesis and its interaction with the enzymes of fructose metabolism
Carbohydr Res
(1990)
Antimutagenic effect of Maillard browning products obtained from amino acids and sugars
Food Chem Toxicol
(1992)
Non-clastogenicity in mouse bone marrow of fructose/lysine and other sugar/amino acid browning products with in vitro genotoxicity
Food Chem Toxicol
(1989)
Antimutagenic activity of browning reaction products
Cancer Lett
(1982)
The effects of long-term treatment of streptozotocin-diabetic rats with an aldose reductase inhibitor
Exp Eye Res
(1983)
Intermediary metabolism of fructose.
Am J Clin Nutr
(1993)
The Maillard reaction in aging, diabetes, and nutrition.
(1989)
The Maillard reaction.
Advances in life sciences.
(1990)
Chemistry of browning reactions in model systems
J Agric Food Chem
(1953)
The Maillard reaction in food: a critical review from the nutritional standpoint
Prog Food Sci
(1981)
Hypothesis, glucose as a mediator of aging
J Am Geriatr Soc
(1985)
Mechanisms of protection against damage mediated by the Maillard reactions of aging
Geronotology
(1991)
The Maillard reaction in foods.
Effect of Maillard reaction products on protein digestion.
Metabolic transit and toxicity of Maillard reaction products.
Influence of the Maillard reaction on the nutritional value of foods.
Metabolism and physiological effects of Maillard reaction products (MRP).
Toward a Maillard theory of aging.
The Maillard reaction as a basis for the theory of aging.
Chemical pathways of the Maillard reaction.
The chemistry of the Maillard reaction under physiological conditions: a review.
Chemical pathways of the Maillard reaction.
Maillard reaction in sugar protein systems.
About the formation of 2-aminoaldoses during the decomposition of ketosylamines (Uber die Gewinnung von 2-Amino-aldosen durch Umlagerung von Ketosylaminen).
Chem Ber
(1957)
Mutarotation, hydrolysis, and rearrangement reactions of glycosylamines
J Org Chem
(1958)
Formation of N-Substituted-2-amino-2-deoxy-glucoses during the reaction of fructose with peptides (N-Substi-tuierte 2-Amino-2-deoxy-D-glucosen durch Umsetzung von D-Fructose mit Peptiden).
Chem Ber
(1959 50)
The reaction of fructose with gelatin (Die Umsetzung von D-Fructose mit Gelatine).
Chem Ber
(1959)
The reaction of fructose with L-Lysine and L-Arginine and its relationship to the nonenzymatic browning reactions (Die Umsetzung von D-Fructose mit L-Lysin und L-Argigni und deren Bezeihung zu nichtenzymatischen Braunungsreak-tionen).
Chem Ber
(1962)
The reaction of L-Tryptophan and L-Histidine with hexoses (Die Umsetzung von L-Tryptophan und L-Histidin mit Hexosen).
Chem Ber
(1964)
Role of fructose in glycation and cross-linking of proteins
Biochemistry
(1988)
Nonenzymatic browning of proteins and the sorbitol pathway.
3-Deoxygluco-sone, an intermediate product of the Maillard reaction.
The role of 3-deoxyglucosone in the Maillard reaction.
Polymerization of proteins caused by reaction with sugars and the formation of 3-deoxyglucosone under physiological conditions
Agric Biol Chem
(1988)
Maillard reaction VI: structural determinations in melanoidins from fructose and glycine
An Acad Bras Cienc
(1981)
Cited by (0)
Copyright © 1993 American Society for Nutrition. Published by Elsevier Inc. All rights reserved.