[HTML][HTML] Free radicals generated during the glycation reaction of amino acids by methylglyoxal: a model study of protein-cross-linked free radicals
HS Yim, SO Kang, YC Hah, PB Chock… - Journal of Biological …, 1995 - ASBMB
The formation of α-dicarbonyl compounds seems to be an important step for cross-linking
proteins in the glycation or Maillard reaction. To elucidate the mechanism for the cross-
linking reaction, we studied the reaction between a three-carbon α-dicarbonyl compound,
methylglyoxal, and amino acids. Our results showed that this reaction generated yellow
fluorescent products as formed in some glycated proteins. In addition, three types of free
radical species were also produced, and their structures were determined by EPR …
proteins in the glycation or Maillard reaction. To elucidate the mechanism for the cross-
linking reaction, we studied the reaction between a three-carbon α-dicarbonyl compound,
methylglyoxal, and amino acids. Our results showed that this reaction generated yellow
fluorescent products as formed in some glycated proteins. In addition, three types of free
radical species were also produced, and their structures were determined by EPR …