2008
DOI: 10.1016/j.bbadis.2007.10.003
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Glycation by ascorbic acid oxidation products leads to the aggregation of lens proteins

Abstract: Previous studies from this laboratory have shown that there are striking similarities between the yellow chromophores, fluorophores and modified amino acids released by proteolytic digestion from calf lens proteins ascorbylated in vitro and their counterparts isolated from aged and cataractous lens proteins. The studies reported in this communication were conducted to further investigate whether ascorbic acid-mediated modification of lens proteins could lead to the formation of lens protein aggregates capable … Show more

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Cited by 89 publications
(66 citation statements)
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“…The vast majority of the lens pigments are confined to the water-insoluble protein fraction of the human lens (1,6). The proteins containing these pigments exist as highly cross-linked, large aggregates capable of scattering visible light impinging on the lens (8,9). Although numerous previous studies have attempted to elucidate the biochemical pathways that lead to the formation of these pigments, none so far have succeeded.…”
mentioning
confidence: 97%
“…The vast majority of the lens pigments are confined to the water-insoluble protein fraction of the human lens (1,6). The proteins containing these pigments exist as highly cross-linked, large aggregates capable of scattering visible light impinging on the lens (8,9). Although numerous previous studies have attempted to elucidate the biochemical pathways that lead to the formation of these pigments, none so far have succeeded.…”
mentioning
confidence: 97%
“…Ова модификација сочивних кристалина води ка формирању протеинских агрегата, велике молекулске масе, што доприноси развоју катаракте. Неке студије наводе и аскорбат као узрочни фактор ове модификације протеина (139). Аскорбат у неким условима може деловати као прооксиданс и учествовати у стварању реактивних радикала кисеоника.…”
Section: глутатионunclassified
“…Аскорбатом изазвана модификација кристалина сочива може довести до њихове агрегације и преципитације (139).…”
Section: глутатионunclassified
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