2009
DOI: 10.1111/j.1600-0781.2009.00421.x
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Temperature dependence of photochemical fluorescence fading in Skh‐1 hairless mouse collagen

Abstract: Summary Background Type I mammalian collagens have several photolabile fluorescent moieties that absorb UV rays capable of reaching the dermis. We studied the temperature dependence of fluorescence fading as a marker of photochemical damage. Methods Collagen solutions were exposed to radiation from 0 to 240 min from either a UVG-11 hand lamp, total dose = 1.173 × 103 J/m2; a UVL-21 hand lamp total dose = 2.030 × 103 J/m2; or the fluorometer, at 325 ± 5 nm, total dose = 0.156 × 103 J/m2. We recorded intensit… Show more

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Cited by 3 publications
(5 citation statements)
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“…The second order fading of the (270)360 nm species suggests a "double molecule", which we have previously attributed to an "excimer-like" interaction between two tyrosine molecules in close proximity [12]. Alternatively, it may be a stable, as yet uncharacterized, DOPA oxidation product.…”
Section: Discussionmentioning
confidence: 99%
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“…The second order fading of the (270)360 nm species suggests a "double molecule", which we have previously attributed to an "excimer-like" interaction between two tyrosine molecules in close proximity [12]. Alternatively, it may be a stable, as yet uncharacterized, DOPA oxidation product.…”
Section: Discussionmentioning
confidence: 99%
“…Changes in the other fluorescence pairs were kinetically complicated alterations and were not amenable to simple analysis (see [12] for results with Skh-1 hairless mouse collagen).…”
Section: Fluorescence Spectroscopymentioning
confidence: 99%
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“…Both collagen and elastin fluoresce under UV and blue excitation; collagen shows a broad emission up to 500 nm, depending on the excitation wavelength (270-370 nm). 291 Blue emission of collagen was attributed to tyrosine and dityrosine, 292,293 while the yellow-green fluorescence was assigned to pentosidine (Figure 28), formed in vivo via a Maillard reaction involving pentose lysine and arginine. 294 (The same Maillard reaction is actually responsible for bread darkening in toasters and making beer golden brown).…”
Section: Collagen and Elastinmentioning
confidence: 99%