2003
DOI: 10.1016/s0003-9861(02)00662-8
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Methylglyoxal-induced glycation affects protein topography

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Cited by 30 publications
(19 citation statements)
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“…As reported previously (34), aspartate aminotransferase (10 M) activity was decreased by 20 -90% by 1-5 mM methylglyoxal at 37°C (Fig. 3E).…”
Section: Dj-1 Deglycates Fbp Aldolase and Aspartate Transaminasesupporting
confidence: 89%
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“…As reported previously (34), aspartate aminotransferase (10 M) activity was decreased by 20 -90% by 1-5 mM methylglyoxal at 37°C (Fig. 3E).…”
Section: Dj-1 Deglycates Fbp Aldolase and Aspartate Transaminasesupporting
confidence: 89%
“…BSA arginines were measured using phenanthrenequinone (32). Glycation/deglycation of fructose bisphosphate aldolase A (from rabbit muscle; EC 4.1.2.13; Sigma) and aspartate aminotransferase (from pig heart, cytoplasmic; EC 2.6.1.1; Sigma) were followed by measuring enzymatic activities (33,34), by detecting the glycated forms with anti-AGE antibodies (Cell Biolabs Inc.), and by mass spectrometry. Deglycation experiments were performed at least three times, and representative results are shown.…”
Section: Methodsmentioning
confidence: 99%
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“…The same dependence concerned the activity of the other enzymes, including the glycolytic ones [26,27,30,31]. The loss of enzymatic activity is most likely caused by the binding of MG to the lysine and arginine present in the active center and other regions of the enzyme.…”
Section: Discussionmentioning
confidence: 87%
“…The level of cellular AGE depends on the intracellular mechanisms of enzymatic MG detoxification in the glyoxalase or aldose reductase system, as well as on the activity of fructosamine-3-kinase and fructoselysine-3-phosphate hydrolase, the enzymes which releases free hexose from proteins glycated at early steps of the Maillard reaction [23,24]. Numerous reports on the glycation of intercellular proteins indicate the susceptibility of many enzymes to modification with methylglyoxal [25][26][27]. Despite extensive studies on the role of glycolysis in the generation of MG as a glycating factor, data are scarce on such a modification of just glycolytic enzymes.…”
Section: Introductionmentioning
confidence: 99%