Volatile and Nonvolatile Maillard Reaction Products between L-Lysine and D-Glucose
スポンサーリンク
概要
著者
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Kato Hiromichi
Department Of Agricultural Chemistry The University Of Tokyo
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Hayase Fumitaka
Department Of Agricultural Chemistry Faculty Of Agriculture Meiji University
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NAKAYAMA Tsutomu
Department of Agricultural Chemistry, The University of Tokyo
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SUGIMOTO Shigeji
Department of Agricultural Chemistry, The University of Tokyo
関連論文
- Molecular Characteristics of Bovine Serum Albumin-Dextran Conjugates
- Desmutagenicity of Melanoidins against Various Kinds of Mutagens and Activated Mutagens
- Absorption and Distribution of [^14C] Melanoidins in Rats and the Desumtagenicity of Absorbed Melanoidins against Trp-P-1
- Inhibition of Nitrosamine Formation by Nondialyzable Melanoidins
- Effects of External Factors on the Interaction of Tea Catechins with Lipid Bilayers(Food & Nutrition Science)
- Steric Effects on Interaction of Tea Catechins with Lipid Bilayers(Food & Nutrition Science)
- Identification of Novel Fluorescent Pyrrolopyridinium Compound Formed from Maillard Reaction of 3-Deoxyglucosone and Butylamine
- Analyses of the Chemical Structures of Melanoidins by ^C NMR, ^C and ^N CP-MAS NMR Spectrometry(Food & Nutrition)
- Decolorization and Degradation Products of Melanoidins on Ozonolysis
- Influence of the Galloyl Moiety in Tea Catechins on Binding Affinity for Human Serum Albumin
- Identification of Blue Pigment Formed in a D-Xylose-Glycine Reaction System
- Identification of the Modified Structure of Arginine Residues in Proteins with 3-Deoxyglucosone, a Maillard Reaction Intermediate
- Contribution to Stale Flavor of 2-Furfuryl Ethyl Ether and Its Formation Mechanism in Beer
- Identification of N^ε-(carboxyethyl) lysine, one of the methylglyoxalderived AGE structures, in glucose-modified protein : mechanism for protein modification by reactive aldehydes
- Microwave Dielectric Properties of the Ba_(Sm_, R_y)_Ti_O_(R=Nd and La) Solid Solutions with Zero Temperature Coefficient of the Resonant Frequency
- Microwave Dielectric Properties and Structure of the Ba_Sm_Ti_O_ Solid Solutions
- Effects of Oxygen and Transition Metals on the Advanced Maillard Reaction of Proteins with Glucose
- Kinetic Aspects of the Blue Pigment Formation in a Maillard Reaction between D-Xylose and Glycine(Food & Nutrition)
- New Method for Analyzing the Volatiles in Beer
- Evaluation by a Multivariate Analysis of the Stale Flavor Formed while Storing Beer
- Evaluation by Multivariate Analysis of Off-flavor in Headspace Volatiles Formed during Storage of Beer(Food & Nutrition)
- Polymerization of Proteins Caused bt Reaction with Sugars and the Formation of 3-Deoxyglucosone under Physiological Conditions(Food & Nutrition)
- Survey of Neutral Aminopeptidases in Bovine, Porcine, and Chicken Skeletal Muscles(Food & Nutrition)
- Components Contributing to the Improvement of Meat Taste during Storage (Food & Nutrition)
- Purification and Properties of Aminopeptidase H from Porcine Skeletal Muscle(Biological Chemistry)
- Antioxidative and Prooxidative Activity of Caffeic Acid toward H_2O_2-induced DNA Strand Breakage Dependent on the State of the Fe Ion in the Medium
- Suppression of Hydrogen Peroxide-induced Mammalian Cytotoxicity by Nordihydroguaiaretic Acid
- Purification and Characterization of NADPH-dependent 2-Oxoaldehyde Reductase from Chicken Liver(Biological Chemistry)
- STUDIES ON CLINICAL APPLICATION OF CHEST ROENTGENOGRAPHY ASSOCIATED WITH CARDIAC ACTION POTENTIAL : PART 3. COMPARATIVE STUDIES ON HEART SIZE MEASUREMENT BY MEANS OF RADIOGRAPHY ASSOCIATED WITH CARDIAC ACTION POTENTIAL AND ROENTGEN KYMOGRAPHY
- The Effects of Aminoguanidine on 3-Deoxyglucosone in the Maillard Reaction(Biological Chemistry)
- Identification of an Intermediate Product and Formation Mechanisms of Cross-linking Compounds from N^α-Acetyltryptophan and Hexanal(Food & Nutrition)
- Novel Cross-linking Compounds Formed through the Reaction of N^α-Acetyltryptophan with Hexanal(Food & Nutrition)
- Responsibility of 3-Deoxyglucosone for the Glucose-Induced Polymerization of Proteins(Food & Nutrition)
- Characterization of Tryptophan Derivatives from the Reaction of N^α-Acetyl-tryptophan with Carbonyl Compounds(Food & Nutrition)
- Modification of Lysine Residues to Alkyl-substituted Pyridiniums on Exposure of Proteins to Vaporized Hexanal(Food & Nutrition)
- Inhibition of the Protein Crosslinking in a Maillard Reaction by Aminoguanidine and Semicarbazide(Food & Nutrition)
- Isolation and Identification of 5-Methyl-imidazolin-4-one Derivative as Glyceraldehyde-Derived Advanced Glycation End Product
- Cytotoxicity and Oxidative Stress Induced by the Glyceraldehyde-related Maillard Reaction Products for HL-60 Cells
- Protective Effect of Blue-M1 against Oxidative Stress on COS-1 Cells
- Formation of N-(1-Oxo-2,4,5,6-hydroxyhexyl)-2'-deoxyguanosine by the Reaction of 2'-Deoxyguanosine with 3-Deoxyglucosone
- Suppression of Cell-cycle Progression during the S Phase of Rat Fibroblasts by 3-Deoxyglucosone, a Maillard Reaction Intermediate
- Novel Imidazolone Compound Formed by the Advanced Maillard Reaction of 3-Deoxyglucosone and Arginine Residues in Proteins
- Uptake of Proteins Modified with 3-Deoxyglucosone, a Maillard Reaction Intermediate, by the Type I Macrophage Scavenger Receptor
- Aldose Reductase from Porcine Liver Metabolizing 3-Deoxyglucosone, a Maillard Reaction Intermediate
- Scavenging of Active Oxygen Species by Glycated Proteins
- Pro-Oxidant Action of Pyrroloquinoline Quinone : Characterization of Protein Oxidative Modifications
- CHOLANGIOCELLULAR CARCINOMA FOLLOWING HEPATOLIENOGRAPHY WITH THOROTRAST : A CASE OF "THOROTRAST LIVER-CANCER"
- Precipitate-forming Reaction of β-(1→4)-D-Glucanase(I) in Malt(Biological Chemistry)
- Covalent Binding of Tea Catechins to Protein Thiols : The Relationship between Stability and Electrophilic Reactivity
- Purification and Properties of Aminopeptidase C from Chicken Skeletal Muscle(Food & Nutrition)
- Identification of Neutral Aminopeptidases Responsible for Peptidolysis in Postmortem Rabbit Skeletal Muscle (Food & Nutrition)
- Polymerization of Acetylated Lysozyme and Impairment of Their Amino Acid Residues Due to α-Dicarbonyl and α-Hydroxycarbonyl Compounds(Food & Nutrition)
- Antioxidative Activity of the Blue Pigment Formed in a D-Xylose-Glycine Reaction System(Food & Nutrition Science)
- Human Serum Albumin as an Antioxidant in the Oxidation of (-)-Epigallocatechin Gallate : Participation of Reversible Covalent Binding for Interaction and Stabilization
- Identification and Determination of α-Dicarbonyl Compounds Formed in the Degradation of Sugars
- Identification of the Blue Pigment Formed in a D-Glucose-Glycine Reaction System
- 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)
- The Formation of Argpyrimidine in Glyceraldehyde-Related Glycation
- Detection and Determination of Glyceraldehyde-Derived Pyridinium-Type Advanced Glycation End Product in Streptozotocin-Induced Diabetic Rats
- LUNG ROENTGEN KYMOGRAPHY AND ITS CLINICAL SIGNIFICANCE, ESPECIALLY IN PULMONARY TUBERCULOSIS
- STUDIES ON SPECIAL ROENTGEN KYMOGRAPHY : 1. HIGH VOLTAGE ROENTGEN KYMOGRAPHY : 2. ENALARGEMENT ROENTGEN KYMOGRAPHY
- EXPERIENCES ON ULTRASONIC IRRADIATION OF THE CAROTID GLAND HYPERTENSION THERAPY
- ROENTGENOLOGIC HEART VOLUME MEASUREMENT BY BARDEEN'S FORMULA AND ITS CLINICAL SIGNIFICANCE
- Purification and Characterization of NAD-dependent Alcohol Dehydrogenase and NADH-dependent 2-Oxoaldehyde Reductase from Parsley(Food & Nutrition)
- Identification of Red Pigments Formed in a D-Xylose-glycine Reaction System
- Identification of a Novel Blue Pigment as a Melanoidin Intermediate in the D-Xylose-Glycine Reaction System
- Purification and Characterization of NADPH-dependent 2-Oxoaldehyde Reductase from Parsley(Food & Nutrition)
- Scavenging of Active Oxygens by Melanoidins(Food & Nutrition)
- 3-Deoxyglucosone-metabolizing Enzymes in Plants: NADPH-dependent 2-Oxoaldehyde Reductase of Parsley(Foof & Nutrition)
- Purification and Partial Characterization of NADH-dependent Methylglyoxal-reducing Enzyme from Porcine Liver(Foof & Nutrition)
- Structure of the Precursor of a Brown Compound Produced by Heating (-)-Epicatechin with L-Alanine(Food & Nutrition)
- Nutritional and Physiological Effects of Casein Modified by Glucose under Various Conditions on Growing and Adult Rats(Food & Nutrition)
- Synergism of Amines and Their Oxides with Tocopherols in Inhibiting the Oxidation of Lard
- Determination of Glyceraldehyde Formed in Glucose Degradation and Glycation
- Volatile Components Formed by Thermal Degradation of Nondialyzable Melanoidin Prepared from a Sugar-Butylamine Reaction System
- Volatile Components of Sergia lucens and Its Fermented Product
- Electrophoretical Analysis of Zein and Isolation of Its Components
- Cooking Flavor and Texture of Rice Stored under Different Conditions
- Lipid Peroxidation of Liposome Induced by Glucosone.
- Some Properties and Postmortem Changes of Cysteine Protease Inhibitors from Rabbit Skeletal Muscles
- Chemical Properties and Polymerizing Ability of the Lysozyme Monomer Isolated after Storage with Glucose
- Changes in Lysozyme due to Interaction with Vaporized Hexanal
- Polymerization of Lysozyme by Reacting with Vaporized Hexanal
- Role of Active Oxygen Species in the Toxic Effects of Glucosone on Mammalian Cells.
- Volatile Components of Ripe Tomatoes and Their Juices, Purées and Pastes
- Precipitate-forming Reaction of β-(1→4)-D-Glucanase(II) in Malt
- Decolorization and Degradation Products of the Melanoidins by Hydrogen Peroxide
- Antimicrobial Activity of Kumazasa (Sasa albo-marginata)
- Volatile Flavor Components of Kumazasa (Sasa albo-marginata)
- 3-Deoxyglucosone Crosslinks Proteins under Physiological Conditions
- Desmutagenicity of Melanoidins against Mutagenic Pyrolysates
- Volatile and Nonvolatile Maillard Reaction Products between L-Lysine and D-Glucose
- Specific Determination of Nitrate and Nitrite of Chicken Egg by Gas-Liquid Chromatography with Special Reference to the Turnover of These Anions in Laying Hens