2002
DOI: 10.1002/jcb.10103
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Abstract: Purified histones in solution, purified nuclei, or whole endothelial cells in cell culture were used to study the reactivity of histones with various sugars. The sugar incubation of purified histones produced nonenzymatic glycation and formation of histone cross-links showing disappearance of individual histone molecules and appearance of dimers and polymers in SDS-PAGE. In solution, core histones react considerably faster with sugars as compared to H1 histones. In sugar-incubated nuclei where histones are nuc… Show more

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Cited by 37 publications
(23 citation statements)
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“…The alterations in the histone proteins have been studied using various biophysical and biochemical techniques like radio-labelling [19], NMR spectroscopy [19], fluorescence spectroscopy [20,21], fourier transform infrared spectroscopy [20,21], circular dichroism [20,22], Xray irradiation [23], electrophoresis [20,21,24], Western blotting [12], immunoassays [25], liquid chromatography-mass spectrometry (LC-MS) and matrix-assisted laser desorption/ionization (MALDI-MS/ MS) [13], and reversed-phase HPLC [26] It was in late 70s and in 80s that some workers suggested Schiff base formation and browning reactions in histone proteins on the pattern of other glycated proteins, thus opening vistas of studies on glyoxidative damage to nuclear proteins [27][28][29][30][31][32][33]. The term 'glycohistone' was coined by Jobst et al in 1991 after they detected histone glycation in hepatic nuclei of patients dying of decompensated diabetes [34].…”
Section: Glyoxidation Of Histone Proteinsmentioning
confidence: 99%
See 1 more Smart Citation
“…The alterations in the histone proteins have been studied using various biophysical and biochemical techniques like radio-labelling [19], NMR spectroscopy [19], fluorescence spectroscopy [20,21], fourier transform infrared spectroscopy [20,21], circular dichroism [20,22], Xray irradiation [23], electrophoresis [20,21,24], Western blotting [12], immunoassays [25], liquid chromatography-mass spectrometry (LC-MS) and matrix-assisted laser desorption/ionization (MALDI-MS/ MS) [13], and reversed-phase HPLC [26] It was in late 70s and in 80s that some workers suggested Schiff base formation and browning reactions in histone proteins on the pattern of other glycated proteins, thus opening vistas of studies on glyoxidative damage to nuclear proteins [27][28][29][30][31][32][33]. The term 'glycohistone' was coined by Jobst et al in 1991 after they detected histone glycation in hepatic nuclei of patients dying of decompensated diabetes [34].…”
Section: Glyoxidation Of Histone Proteinsmentioning
confidence: 99%
“…[9][10][11]. Other than enzymatic modification, non-enzymatic modifications like glycation and oxidation have also been found to have a crucial participation in the modification of histone proteins [12,13]. Major diseases involving post translational modifications of histone proteins have been enlisted in Table 1.…”
mentioning
confidence: 97%
“…Direct inhibition of endothelial cell growth can be induced by high concentrations of ribose, which results in the generation of protein cross-links and eventually apoptosis. 48 Endothelial cells cultured on matrices containing glycated collagen display a defect in branching angiogenesis, in part by the early induction of PAI-1, which is accompanied by a time-dependent reduction in cell proliferation. 49 Glycated collagen induces premature endothelial cell senescence as indicated by the appearance of senescence-associated ␤-galactosidase, increased cell size, and rate of apoptosis.…”
Section: Endothelial Cell Activationmentioning
confidence: 99%
“…If so, an obvious useful function would be to deglycate modified lysine-rich histones to make these available for acetylation and the control of gene expression. However, the cell appears to have potent mechanisms to protect its histones against the effects of high glucose or fructose from glycation [16], and thus more work will be needed to understand the biological role of histone glycation in cellular function. At any rate, the discovery of enzymes that deglycate phosphorylated Amadori and Heyns products of amino acids opens up a new and fascinating field of investigation, for which Van Schaftingen and colleagues should be congratulated.…”
mentioning
confidence: 99%