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Pregled bibliografske jedinice broj: 325750

Glycation of a lysine-containing tetrapeptide by D-glucose and D-fructose - Influence of different reaction conditions on the formation of Amadori/Heyns products

Jakas, Andreja; Katić, Anja; Bionda, Nina; Horvat, Štefica
Glycation of a lysine-containing tetrapeptide by D-glucose and D-fructose - Influence of different reaction conditions on the formation of Amadori/Heyns products // Carbohydrate Research, 343 (2008), 14; 2475-2480 doi:10.1016/j.carres.2008.07.003 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 325750 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Glycation of a lysine-containing tetrapeptide by D-glucose and D-fructose - Influence of different reaction conditions on the formation of Amadori/Heyns products

Autori
Jakas, Andreja ; Katić, Anja ; Bionda, Nina ; Horvat, Štefica

Izvornik
Carbohydrate Research (0008-6215) 343 (2008), 14; 2475-2480

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Amadori compound; Fructose; Glucose; Glycation; Heyns compound; Maillard reaction

Sažetak
The site specificity, extent and nature of modification of the tetrapeptide, Leu-Ser-Lys-Leu (1), incubated with D-glucose or D-fructose in methanol, or in phosphate buffer of pH 5.7, 7.4 and 8.0 were investigated. The generated mono- and di-glycated Amadori (1-deoxy-D-fructosyl derivatives) and Heyns rearrangement products (N-alkylated glucosamine/mannosamine derivatives) were isolated and characterized by NMR and mass spectrometry. The results identified the  -amino group of the Lys residue as the preferential glycation site in tetrapeptide 1. Under all conditions investigated, glucose afforded higher yields of glycation products than fructose. In the reactions carried out in buffer, glycation at pH 7.4 and 8.0 was much faster than at pH 5.7.

Izvorni jezik
Engleski

Znanstvena područja
Kemija



POVEZANOST RADA

Projekti:
098-0982933-2936 - Kemijske preobrazbe prirodnih spojeva (Varga-Defterdarović, Lidija, MZOS ) ( CroRIS)

Ustanove:
Institut "Ruđer Bošković", Zagreb

Profili:

Avatar Url Štefica Horvat (autor)

Avatar Url Anja Katić (autor)

Avatar Url Andreja Jakas (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com

Citiraj ovu publikaciju:

Jakas, Andreja; Katić, Anja; Bionda, Nina; Horvat, Štefica
Glycation of a lysine-containing tetrapeptide by D-glucose and D-fructose - Influence of different reaction conditions on the formation of Amadori/Heyns products // Carbohydrate Research, 343 (2008), 14; 2475-2480 doi:10.1016/j.carres.2008.07.003 (međunarodna recenzija, članak, znanstveni)
Jakas, A., Katić, A., Bionda, N. & Horvat, Š. (2008) Glycation of a lysine-containing tetrapeptide by D-glucose and D-fructose - Influence of different reaction conditions on the formation of Amadori/Heyns products. Carbohydrate Research, 343 (14), 2475-2480 doi:10.1016/j.carres.2008.07.003.
@article{article, author = {Jakas, Andreja and Kati\'{c}, Anja and Bionda, Nina and Horvat, \v{S}tefica}, year = {2008}, pages = {2475-2480}, DOI = {10.1016/j.carres.2008.07.003}, keywords = {Amadori compound, Fructose, Glucose, Glycation, Heyns compound, Maillard reaction}, journal = {Carbohydrate Research}, doi = {10.1016/j.carres.2008.07.003}, volume = {343}, number = {14}, issn = {0008-6215}, title = {Glycation of a lysine-containing tetrapeptide by D-glucose and D-fructose - Influence of different reaction conditions on the formation of Amadori/Heyns products}, keyword = {Amadori compound, Fructose, Glucose, Glycation, Heyns compound, Maillard reaction} }
@article{article, author = {Jakas, Andreja and Kati\'{c}, Anja and Bionda, Nina and Horvat, \v{S}tefica}, year = {2008}, pages = {2475-2480}, DOI = {10.1016/j.carres.2008.07.003}, keywords = {Amadori compound, Fructose, Glucose, Glycation, Heyns compound, Maillard reaction}, journal = {Carbohydrate Research}, doi = {10.1016/j.carres.2008.07.003}, volume = {343}, number = {14}, issn = {0008-6215}, title = {Glycation of a lysine-containing tetrapeptide by D-glucose and D-fructose - Influence of different reaction conditions on the formation of Amadori/Heyns products}, keyword = {Amadori compound, Fructose, Glucose, Glycation, Heyns compound, Maillard reaction} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE

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