The Maillard Reaction of DNA with D-Fructose 6-Phosphate(Biological Chemistry)

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概要

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• The Maillard reaction of DNA with ketoses was investigated. Several days of incubation of D-fructose 6-phosphate with deoxyribonucleotides or with polymer DNA in an aqueous buffer resulted in the formation of chromophores and fluorophores. Aminoguanidine and sodium cyanoborohydride inhibited the formation of fluorophores. Transition metal ions such as Cu^<2+>, Fe^<3+>, Fe^<2+>, or Mn^<2+> promoted the formation of chromophores and fluorophores. Metal-chelating agents such as DETAPAC, citrate, and Desferal inhibited the formation of fluorophores. Superoxide dismutase and catalase also inhibited the formation of fluorophores. The transition metal ion-catalyzed autoxidation of D-fructose 6-phosphate or of the Heyns rearrangement products were to be partially involved in the glycation of DNA and subsequent formation of chromophores and of fluorophores.

• 社団法人日本農芸化学会の論文
• 1991-05-23

著者

• Kashimura Naoki

  Department Of Bioscience Mie University

• MORITA Junji

  Department of Food Science, Doshisha Women's College of Liberal Arts

• Morita Junji

  Department Of Food Science Doshisha Women's College Of Liberal Arts

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• Characterization of the Binding of Spike H Protien of Bacteriophage ΦX174 with Receptor Lipopolysaccharides
• Cytokinin Activity of 4-Aminopyridopyrimidines toward the Growth of Tobacco Callus
• The Maillard Reaction of DNA with D-Fructose 6-Phosphate(Biological Chemistry)
• Giant-Cell Myocarditis Complicated by Heparin-induced Thrombocytopenia
• Characterization of the Binding of Spike H Protein of Bacteriophage .PHI.X174 with Receptor Lipopolysaccharides.

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