BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

147 related articles for article (PubMed ID: 37465844)

  • 1. The Effect of Free and Protein-Bound Maillard Reaction Products N-ε-Carboxymethyllysine, N-ε-Fructosyllysine, and Pyrraline on Nrf2 and NFκB in HCT 116 Cells.
    Raupbach J; Müller SK; Schnell V; Friedrich S; Hellwig A; Grune T; Henle T
    Mol Nutr Food Res; 2023 Sep; 67(18):e2300137. PubMed ID: 37465844
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Glycation Reactions of Casein Micelles.
    Moeckel U; Duerasch A; Weiz A; Ruck M; Henle T
    J Agric Food Chem; 2016 Apr; 64(14):2953-61. PubMed ID: 27018258
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Comparative LC-MS/MS profiling of free and protein-bound early and advanced glycation-induced lysine modifications in dairy products.
    Hegele J; Buetler T; Delatour T
    Anal Chim Acta; 2008 Jun; 617(1-2):85-96. PubMed ID: 18486644
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Selective fortification of lysinoalanine, fructoselysine and N epsilon-carboxymethyllysine in casein model systems.
    Faist V; Müller C; Drusch S; Erbersdobler HF
    Nahrung; 2001 Jun; 45(3):218-21. PubMed ID: 11455792
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Advanced glycation endproducts in food and their effects on health.
    Poulsen MW; Hedegaard RV; Andersen JM; de Courten B; Bügel S; Nielsen J; Skibsted LH; Dragsted LO
    Food Chem Toxicol; 2013 Oct; 60():10-37. PubMed ID: 23867544
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Stability of Individual Maillard Reaction Products in the Presence of the Human Colonic Microbiota.
    Hellwig M; Bunzel D; Huch M; Franz CM; Kulling SE; Henle T
    J Agric Food Chem; 2015 Aug; 63(30):6723-30. PubMed ID: 26186075
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Dietary Advanced Glycation Endproducts Induce an Inflammatory Response in Human Macrophages in Vitro.
    van der Lugt T; Weseler AR; Gebbink WA; Vrolijk MF; Opperhuizen A; Bast A
    Nutrients; 2018 Dec; 10(12):. PubMed ID: 30513810
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Unique Pattern of Protein-Bound Maillard Reaction Products in Manuka (Leptospermum scoparium) Honey.
    Hellwig M; Rückriemen J; Sandner D; Henle T
    J Agric Food Chem; 2017 May; 65(17):3532-3540. PubMed ID: 28415841
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Free Maillard Reaction Products in Milk Reflect Nutritional Intake of Glycated Proteins and Can Be Used to Distinguish "Organic" and "Conventionally" Produced Milk.
    Schwarzenbolz U; Hofmann T; Sparmann N; Henle T
    J Agric Food Chem; 2016 Jun; 64(24):5071-8. PubMed ID: 27213835
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Hydroxyl radical induced by lipid in Maillard reaction model system promotes diet-derived N(ε)-carboxymethyllysine formation.
    Han L; Li L; Li B; Zhao D; Li Y; Xu Z; Liu G
    Food Chem Toxicol; 2013 Oct; 60():536-41. PubMed ID: 23959106
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Proteasomal degradation of glycated proteins depends on substrate unfolding: Preferred degradation of moderately modified myoglobin.
    Raupbach J; Ott C; Koenig J; Grune T
    Free Radic Biol Med; 2020 May; 152():516-524. PubMed ID: 31760091
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types.
    Hellwig M; Witte S; Henle T
    J Agric Food Chem; 2016 Sep; 64(38):7234-43. PubMed ID: 27594145
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Studies about the Dietary Impact on "Free" Glycation Compounds in Human Saliva.
    Manig F; Hellwig M; Pietz F; Henle T
    Foods; 2022 Jul; 11(14):. PubMed ID: 35885358
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Degradation of Peptide-Bound Maillard Reaction Products in Gastrointestinal Digests of Glyoxal-Glycated Casein by Human Colonic Microbiota.
    Xu D; Li L; Zhang X; Yao H; Yang M; Gai Z; Li B; Zhao D
    J Agric Food Chem; 2019 Oct; 67(43):12094-12104. PubMed ID: 31566978
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage.
    Zhang W; Poojary MM; Rauh V; Ray CA; Olsen K; Lund MN
    J Agric Food Chem; 2019 Nov; 67(46):12863-12874. PubMed ID: 31670949
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model.
    Oh MJ; Kim Y; Hoon Lee S; Lee KW; Park HY
    Food Chem; 2018 Nov; 267():271-276. PubMed ID: 29934167
    [TBL] [Abstract][Full Text] [Related]  

  • 17. N(ε)-Carboxymethyllysine (CML), a Maillard reaction product, stimulates serotonin release and activates the receptor for advanced glycation end products (RAGE) in SH-SY5Y cells.
    Holik AK; Rohm B; Somoza MM; Somoza V
    Food Funct; 2013 Jul; 4(7):1111-20. PubMed ID: 23759926
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Plasma Levels of Free
    Helou C; Nogueira Silva Lima MT; Niquet-Leridon C; Jacolot P; Boulanger E; Delguste F; Guilbaud A; Genin M; Anton PM; Delayre-Orthez C; Papazian T; Howsam M; Tessier FJ
    Nutrients; 2022 Apr; 14(9):. PubMed ID: 35565855
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Evidence against the formation of 2-amino-6-(2-formyl-5-hydroxymethyl-pyrrol-1-yl)-hexanoic acid ('pyrraline') as an early-stage product or advanced glycation end product in non-enzymic protein glycation.
    Smith PR; Somani HH; Thornalley PJ; Benn J; Sonksen PH
    Clin Sci (Lond); 1993 Jan; 84(1):87-93. PubMed ID: 8382140
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Maillard Reaction Products in Different Types of Brewing Malt.
    Hellwig M; Henle T
    J Agric Food Chem; 2020 Nov; ():. PubMed ID: 33205653
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.