2013
DOI: 10.5455/oams.050313.br.006
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Reactive oxygen species and cell morphology of MC3T3E1 pre-osteoblast cell line exposed to methylgyoxal by laser scanning confocal microscopy

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Cited by 4 publications
(3 citation statements)
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“…MC3T3E1 preosteoblast cell line subclone 4 was obtained from American Type Culture Cell Collection (ATCC). MC3T3E1 preosteoblast cell line was exposed to MG at concentration 5 µM for 6 hours of incubation time [12]. Oxidant pathway obtained using blockade of superoxide dismutase blockade (Diethylthiocarbamoic acid/DETCA), blockade of gluthatione peroxidase (mercaptosuccinate/ MS), and iron chelating (defferoxamine/DFX).…”
Section: Cell Linementioning
confidence: 99%
“…MC3T3E1 preosteoblast cell line subclone 4 was obtained from American Type Culture Cell Collection (ATCC). MC3T3E1 preosteoblast cell line was exposed to MG at concentration 5 µM for 6 hours of incubation time [12]. Oxidant pathway obtained using blockade of superoxide dismutase blockade (Diethylthiocarbamoic acid/DETCA), blockade of gluthatione peroxidase (mercaptosuccinate/ MS), and iron chelating (defferoxamine/DFX).…”
Section: Cell Linementioning
confidence: 99%
“…AGEs consist of several very heterogeneous components, where their number will increase in patients with diabetes, kidney failure, Alzheimer's disease, and in the aging process. The formation of AGE consists of several processes; Maillard reactions are characterized by the formation of a brown substance produced from the non-enzymatic reaction of the reduction of sugars and amino acids on proteins [1], [2]. This reaction evolved from the bond between the amino group of proteins with the carbonyl group of sugars to form the Schiff bases and Amadori components, thus leading to the formation of various AGE derivatives [3], [4].…”
Section: Introductionmentioning
confidence: 99%
“…Non-enzymatic glycation product and advanced glycation end products (AGEs) acquire gradually in a wide diversity of environments. Maillard reaction firstly characterized by the formation of brown-colored substances resulted from nonenzymatic reaction come off between reducing sugars and amino acids of protein ( 5 , 6 ). This reaction is develop from chemical linkage between the amino group of protein and the carbonyl groups of sugar to form Schiff bases and Amadori compounds, resulting in heterogeneous derivatives termed AGEs ( 7 , 8 ).…”
Section: Introductionmentioning
confidence: 99%