2008
DOI: 10.1016/j.ab.2007.09.027
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A study in glycation of a therapeutic recombinant humanized monoclonal antibody: Where it is, how it got there, and how it affects charge-based behavior

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Cited by 192 publications
(223 citation statements)
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“…A linear correlation was observed between the sugar concentration and the level of glycation in the tested range between 11.5 and 31 g/L of sugar. Furthermore, glucose-only cultures exhibited about 0.3% glycation increase for each glucose g/L addition, in contrast to a glycation increase in galactose-containing cultures by about 0.6 to 0.9% 75 . Diabetes testing in both healthy subjects and patients revealed an association of trace element plasma concentrations (Cu, Zn, Mg) with glycated hemoglobin levels, which increased at higher levels of Cu (16. 144 .…”
Section: Glycationmentioning
confidence: 71%
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“…A linear correlation was observed between the sugar concentration and the level of glycation in the tested range between 11.5 and 31 g/L of sugar. Furthermore, glucose-only cultures exhibited about 0.3% glycation increase for each glucose g/L addition, in contrast to a glycation increase in galactose-containing cultures by about 0.6 to 0.9% 75 . Diabetes testing in both healthy subjects and patients revealed an association of trace element plasma concentrations (Cu, Zn, Mg) with glycated hemoglobin levels, which increased at higher levels of Cu (16. 144 .…”
Section: Glycationmentioning
confidence: 71%
“…Subsequent spontaneous oxidation or rearrangement leads to the more stable Amadori products, which are eventually transformed through a series of intermediates into advanced glycation end products (AGE) 74 . Even though one has not observed a specific sequence of the positively charged primary amines located on the protein structure's surface, which increases the likelyhood of glycation, local environments that contain histidine residues or basic residues seem to favor glycation in structurally known proteins 75 . This posttranslational chemical reaction will also be discussed, as it is reported to potentially affect the biological activity (increased or decreased) as well as PK 76 .…”
Section: Glycosylationmentioning
confidence: 99%
“…[1][2][3][4] It occurs when protein is incubated with reducing sugars, including glucose, galactose 5 and fructose. 6 The reaction between the amino acid and reducing sugar was first described by Maillard in 1912.…”
Section: Introductionmentioning
confidence: 99%
“…1a). 5 However, the ketoamine Amadori product can be reversibly driven to lose the sugar adduct under certain conditions. For a highly glycated recombinant monoclonal antibody, the total glycation level decreased from 42% to 20% when it was incubated at 37 C for 100 hours in a pH 7 phosphate buffer without glucose, which confirmed the reversible nature of the glycation.…”
Section: Introductionmentioning
confidence: 99%
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