A simple method for the preparation of furosine and pyridosine reference material

Henle, Thomas; Walter, Axel W.; Klostermeyer, Henning

doi:10.1007/bf01195287

Cited by 13 publications

(4 citation statements)

References 9 publications

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“…Furosine is the major derivative arising from acid hydrolysis of fructoselysine. Assuming the ratio of formation of furosine during the hydrolysis is constant, some authors have used a conversion factor of 40% to calculate fructoselysine concentrations in vivo . Given that this ratio may differ slightly between different matrices during hydrolysis, the results presented in Figure are expressed as the furosine concentration normalized to the lysine content of each organ rather than as fructoselysine concentrations.…”

Section: Resultsmentioning

confidence: 99%

“…Assuming the ratio of formation of furosine during the hydrolysis is constant, some authors have used a conversion factor of 40% to calculate fructoselysine concentrations in vivo. 29 Given that this ratio may differ slightly between different matrices during hydrolysis, the results presented in Figure 3 are expressed as the furosine concentration normalized to the lysine content of each organ rather than as fructoselysine concentrations. The DIO models (grey boxes, 34 wks old) compares wild type mice fed a normal diet (ND; n = 5), a high-fat diet (HFD; n = 7) or a high-fat, highsucrose diet (HF-HSD; n = 9).…”

Section: Early Glycation Product In Organs: Furosine Derived From Fmentioning

confidence: 99%

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The LepR^db/db mice model for studying glycation in the context of diabetes

Guilbaud

Howsam

Niquet-Léridon³

et al. 2019

Diabetes Metabolism Res

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Background Early (furosine) and advanced (carboxymethyllysine, CML) products of glycation (AGEs) have been reported as increased in plasma, tissues, and organs of diabetic people, indicating a direct link between glycation and type 2 diabetes (T2D). While murine models present some of the characteristics observed in diabetic humans, their pertinence as models of glycation, particularly for T2D, remains poorly described. The aim of this study was to characterize and compare glycation in several organs of two commonly studied murine models of T2D using stable isotope dilution liquid chromatography tandem mass spectrometry (LC‐MS/MS). Methods Defining parameters of type 2 diabetes including body weight, fasting glycaemia, and glucose intolerance were measured in three different C57BL6 mouse models of T2D—the genetic LepRdb/db (db/db) model and two diet‐induced obesity (DIO) models—and their respective controls. Furosine, free, and protein‐bound CML were quantified in kidneys, lungs, heart, and liver by LC‐MS/MS. Results The obesity, hyperglycaemia, and glucose intolerance in db/db mice was accompanied by an increase of furosine and protein‐bound CML levels in all organs relative to controls. The DIO models took several months to become obese, exhibited less severe hyperglycaemia and glucose intolerance, while glycation products were not significantly different between these groups (with the exception of furosine in liver and CML in lungs). Conclusions The db/db model better reflected the characteristics of human T2D compared with the DIO models and exhibited greater formation and accumulation of both furosine and protein‐bound CML in all of the organs tested here.

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Section: Resultsmentioning

confidence: 99%

Section: Early Glycation Product In Organs: Furosine Derived From Fmentioning

confidence: 99%

The LepR^db/db mice model for studying glycation in the context of diabetes

Guilbaud

Howsam

Niquet-Léridon³

et al. 2019

Diabetes Metabolism Res

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“…These indirect methods are either based on the quantification of reactive lysine [58] or involves an acid hydrolysis to give 2-furoylmethyl amino acids (2-FM-AA) [35,[59][60][61][62]. The latter can be directly measured by ion-pair RP-HPLC [63] or cation-exchange chromatography (CEC) [64] both using UV-detection. HPLC-MS is a technique especially suitable for the identification of 2-FM-AA [65,66].…”

Section: Indirect Analysis Of Amadori Compoundsmentioning

confidence: 99%

Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods

Silván

Lagemaat

Olano

et al. 2006

Journal of Pharmaceutical and Biomedical Analysis

161

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“…28 N ε -Carboxyethyllysine (5) was synthesized according to the method of Fujioka and Tanaka. 29 Furosine (6) was synthesized according to the method of Henle et al 30 2,3-Pentanedione quinoxaline (IST) was synthesized according to the method of Glomb and Tschirnich. 31 Different Gouda varieties and unripened acid curd cheese were purchased from several local supermarkets.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Formation of Early and Advanced Maillard Reaction Products Correlates to the Ripening of Cheese

Spanneberg

Salzwedel

Glomb

2012

J. Agric. Food Chem.

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The present study deals with the characterization of the ripening of cheese. A traditional German acid curd cheese was ripened under defined conditions at elevated temperature, and protein and amino acid modifications were investigated. Degree of proteolysis and analysis of early [Amadori compound furosine (6)] and advanced [N(ε)-carboxymethyllysine (4), N(ε)-carboxyethyllysine (5)] Maillard reaction products confirmed the maturation to proceed from the rind to the core of the cheese. Whereas 6 was decreased, 4 and 5 increased over time. Deeper insight into the Maillard reaction during the ripening of cheese was achieved by the determination of selected α-dicarbonyl compounds. Especially methylglyoxal (2) showed a characteristic behavior during storage of the acid curd cheese. Decrease of this reactive structure was directly correlated to the formation of 5. To extend the results of experimental ripening to commercial cheeses, different aged Gouda types were investigated. Maturation times of the samples ranged from 6 to 8 weeks (young) to more than 1 year (aged). Again, increase of 5 and decrease of 2 were able to describe the ripening of this rennet coagulated cheese. Therefore, both chemical parameters are potent markers to characterize the degree of maturation, independent of coagulation.

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A simple method for the preparation of furosine and pyridosine reference material

Cited by 13 publications

References 9 publications

The LepR^db/db mice model for studying glycation in the context of diabetes

The LepR^db/db mice model for studying glycation in the context of diabetes

Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods

Formation of Early and Advanced Maillard Reaction Products Correlates to the Ripening of Cheese

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A simple method for the preparation of furosine and pyridosine reference material

Cited by 13 publications

References 9 publications

The LepRdb/db mice model for studying glycation in the context of diabetes

The LepRdb/db mice model for studying glycation in the context of diabetes

Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods

Formation of Early and Advanced Maillard Reaction Products Correlates to the Ripening of Cheese

Contact Info

Product

Resources

About

The LepR^db/db mice model for studying glycation in the context of diabetes

The LepR^db/db mice model for studying glycation in the context of diabetes