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Transformations of Bioactive Peptides in the Presence of Sugars-Characterization and Stability Studies of the Adducts Generated via the Maillard Reaction (CROSBI ID 116034)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Roščić, Maja ; Horvat, Štefica Transformations of Bioactive Peptides in the Presence of Sugars-Characterization and Stability Studies of the Adducts Generated via the Maillard Reaction // Bioorganic & medicinal chemistry, 14 (2006), 4933-4943-x

Podaci o odgovornosti

Roščić, Maja ; Horvat, Štefica

engleski

Transformations of Bioactive Peptides in the Presence of Sugars-Characterization and Stability Studies of the Adducts Generated via the Maillard Reaction

Nonenzymatic glycation of leucine-enkephalin and related peptides by reducing sugars, has been studied for its potential role in the complications of diabetes. We present a previously undescribed nonenzymatic glycation pathway leading to stable imidazolidinone compounds in which C-1 of the aldohexose sugar moiety forms a bridge between the amino group of the N-terminal amino acid residue and the nitrogen of the adjacent peptide bond. Information concerning the enzymatic (human serum) and chemical stability of the imidazolidinone compounds obtained from glucose and leucine-enkephalin, endogenous opioid pentapeptide, and of its N-terminal fragments, is provided. All new imidazolidinone compounds exhibit high resistance against serum enzymes suggesting that the formation and persistance of glycated opioid peptides could contribute to the defective function of the endogenous opioid system during development of the diabetic syndrome.

glycation; Maillard; opioid; enkephalin; human serum; stability

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Podaci o izdanju

14

2006.

4933-4943-x

objavljeno

0968-0896

Povezanost rada

Kemija

Indeksiranost