Oxidative Damage of Glycated Protein in the Presence of Transition Metal Ion(Food & Nutrition)
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概要
- 論文の詳細を見る
Glycation of proteins was induced by incubation of high concentrations of D-glucose (1M) and proteins (4 mg/ml) at 40℃ for 7 days. The oxidative damage of glycated protein mediated by addition of traces of metal ion in phosphate buffer (1/15M, pH7.2) under aerated conditions was investigated. Free amino groups (mainly ε-NH_2 groups of lysine residues) of protein decreased during the glycation of protein but were regenerated in the oxidation of glycated protein induced with metal ion. Also in this process, an α-dicarbonyl compound was generated. Glycated protein was degraded to lower molecular weight fragments in the presence of Cu(II) but not in the absence of Cu(II). Moreover, the histidine residue of protein was selectively degradated in this oxidative process. The oxidative fragmentations of glycated protein were inhibited by EDTA or catalase, but not by urea, DMSO (scavengers of hydroxy radicals) or superoxide dismutase. A possible mechanism of oxidative fragmentation of glycated protein catalyzed by the metal ion is discussed.
- 社団法人日本農芸化学会の論文
- 1991-08-23
著者
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UCHIDA KOJI
Department of Respiratory Medicine, Juntendo University School of Medicine
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KAWAKISHI Shunro
Department of Food Science and Technology, Nagoya University
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Uchida Koji
Department Of Food Science & Technology Nagoya University
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Tsunehiro Jun
Department Of Food Science And Technology Nagoya University
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CHENG Rong-zhu
Department of Food Science and Technology, Nagoya University
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Cheng Rong-zhu
Department Of Food Science And Technology Nagoya University
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Kawakishi Shunro
Department Of Food And Nutrition Sugiyama Jogakuen University
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