2007
DOI: 10.1016/j.bioorg.2006.07.005
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Non-enzymatic interactions of glyoxylate with lysine, arginine, and glucosamine: A study of advanced non-enzymatic glycation like compounds

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Cited by 27 publications
(19 citation statements)
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“…These findings agree with the literature, which reports a negligible reactivity at room temperature in aqueous solution for glycation reactions between 3 and N-a-acetyl-L-lysine and also in reactions between 3 and the amino group of lysine residues belonging to human serum albumin [40,41]; the obtained results confirm the importance of the water removal to complete the condensation step forming the imine.…”
Section: Interactions Between Lysine Derivatives and Aldehydessupporting
confidence: 92%
“…These findings agree with the literature, which reports a negligible reactivity at room temperature in aqueous solution for glycation reactions between 3 and N-a-acetyl-L-lysine and also in reactions between 3 and the amino group of lysine residues belonging to human serum albumin [40,41]; the obtained results confirm the importance of the water removal to complete the condensation step forming the imine.…”
Section: Interactions Between Lysine Derivatives and Aldehydessupporting
confidence: 92%
“…α -Oxoaldehydes are potent glycating agents with reactivity several thousand-fold higher than glucose in causing AGEs formation [ 44 ]. The reactivity of glyoxylate towards the production of AGEs has been shown with lysine, arginine, and glucosamine [ 45 ]. Compared to reducing sugars, glyoxylate was 60% more reactive than glucose or fructose and 20% more reactive than glyceraldehydes [ 45 ].…”
Section: Discussionmentioning
confidence: 99%
“…Non-enzymatic glycosylation of collagen with advanced glycation end product (AGEs) formation has been proposed to be a major pathway for tendon degeneration and inflammation. 26 AGEs accumulate after rotator cuff tear, and likely alter the rotator cuff tendon biochemical and mechanical properties through increased intermolecular collagen cross-linking. 27 The process in which collagen cross-links alter global tendon function is complex and continues to be an area of developing study.…”
Section: Diabetes Mellitusmentioning
confidence: 99%