Reaction of Glyceraldehyde (Aldotriose) with Proteins is a Prototype of Nonenzymic Glycation: Protein Cross-Linking as a Consequence of in Vitro Nonenzymic Glycation
Nonenzymic glycation, a post-translational protein modification reaction, is simply a reflection of the potential of the ‘aldehydic’ function of aldoses to form a reversible Schiff base adduct with the amino groups of proteins and the subsequent intramolecular rearrangement known as Amadori rearrangement to form a more stable ketoamine adduct1. The modification of hemoglobin (Hb) A by glucose, an aldohexose, to form Hb A1c is a continous chemical proccess that occurs in vivo, and is the first known example of nonenzymic glycation2. Besides Hb, many other proteins have been shown to undergo nonenzymic glycation in vivo. One of the long-range chemical consequences of in vivo nonenzymic glycation is the covalent cross-linking of proteins3.
KeywordsAmadori Product Longe Incubation Period Carbonyl Function Aliphatic Ketone Nonenzymic Glycation
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