1991
DOI: 10.1016/s0021-9258(18)99007-1
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Formation of pentosidine during nonenzymatic browning of proteins by glucose. Identification of glucose and other carbohydrates as possible precursors of pentosidine in vivo

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Cited by 477 publications
(55 citation statements)
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“…Pentosidine is formed from sugars reacting with lysine and arginine residues of proteins. 62,64,82,84 As discussed previously, while photo-initiated riboflavin can react with lysine and arginine, these amino acids play a minor role in riboflavin-initiated crosslinking 83 and thus it makes sense riboflavin-465 nm would not favor the formation of pentosidine at day 0. Further, pentosidine crosslinks take longer to form than many other AGEs, 64,82,84 thus it would not be expected to form after 1 hour of treatment, as is also observed in the ribose constructs.…”
Section: Discussionmentioning
confidence: 94%
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“…Pentosidine is formed from sugars reacting with lysine and arginine residues of proteins. 62,64,82,84 As discussed previously, while photo-initiated riboflavin can react with lysine and arginine, these amino acids play a minor role in riboflavin-initiated crosslinking 83 and thus it makes sense riboflavin-465 nm would not favor the formation of pentosidine at day 0. Further, pentosidine crosslinks take longer to form than many other AGEs, 64,82,84 thus it would not be expected to form after 1 hour of treatment, as is also observed in the ribose constructs.…”
Section: Discussionmentioning
confidence: 94%
“…62,64,82,84 As discussed previously, while photo-initiated riboflavin can react with lysine and arginine, these amino acids play a minor role in riboflavin-initiated crosslinking 83 and thus it makes sense riboflavin-465 nm would not favor the formation of pentosidine at day 0. Further, pentosidine crosslinks take longer to form than many other AGEs, 64,82,84 thus it would not be expected to form after 1 hour of treatment, as is also observed in the ribose constructs. Originally, pentosidine was hypothesized to form by reaction of pentose sugars only; 62 however later studies demonstrated glucose, fructose, ascorbate, tetrose, triose, and other glycated proteins were also possible precursors with longer incubations.…”
Section: Discussionmentioning
confidence: 94%
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“…Pentosidine is unique among AGEs in many ways: while other well-characterized AGEs such as N-epsilon-(carboxymethyl)lysine (CML) and N-epsilon-(carboxyethyl)lysine (CEL) originate from oxidation of both lipids and carbohydrates, 5 pentosidine originates from sequential glycation and oxidation reactions between lysine and arginine, with carbohydrate and their precursors (glucose, ribose, ascorbic acid, and 3-deoxyglucosone). 6,7…”
Section: Introductionmentioning
confidence: 99%