Isolation and Identification of the 3-Hydroxy-5-hydroxymethyl-pyridinium Compound as a Novel Advanced Glycation End Product on Glyceraldehyde-related Maillard Reaction(Food & Nutrition Science)
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概要
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Glyceraldehyde (200 mM) and N^α-acetyllysine (100 mM) were incubated in 0.2 M sodium phosphate buffer (pH 7.4) at 37℃ for a week. A major compound, glyceraldehyde-related Maillard reaction product, was purified from the reaction mixture using reverse phase (ODS)-HPLC. It was identified as 1- (5-acetylamino-5-carboxypentyl) -3-hydroxy-5-hydroxymethyl-pyridinium, named as GLAP (Glyceraldehyde derived Pyridinium compound), using NMR and MS analyses. It was suggested that GLAP as a novel advanced glycation end product (AGE) is one of the key compounds in the glyceraldehyde-related Maillard reaction.
- 社団法人日本農芸化学会の論文
- 2003-04-23
著者
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Hayase Fumitaka
Department Of Agricultural Chemistry Faculty Of Agriculture Meiji University
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USUI Teruyuki
Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University
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Usui Teruyuki
Department Of Agricultural Chemistry Faculty Of Agriculture Meiji University
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