BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

348 related articles for article (PubMed ID: 9668043)

  • 1. Role of the Maillard reaction in aging of tissue proteins. Advanced glycation end product-dependent increase in imidazolium cross-links in human lens proteins.
    Frye EB; Degenhardt TP; Thorpe SR; Baynes JW
    J Biol Chem; 1998 Jul; 273(30):18714-9. PubMed ID: 9668043
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Protein crosslinking by the Maillard reaction: dicarbonyl-derived imidazolium crosslinks in aging and diabetes.
    Chellan P; Nagaraj RH
    Arch Biochem Biophys; 1999 Aug; 368(1):98-104. PubMed ID: 10415116
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Chemical modification of proteins by methylglyoxal.
    Degenhardt TP; Thorpe SR; Baynes JW
    Cell Mol Biol (Noisy-le-grand); 1998 Nov; 44(7):1139-45. PubMed ID: 9846896
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Cross-linking of proteins by Maillard processes: characterization and detection of lysine-arginine cross-links derived from glyoxal and methylglyoxal.
    Lederer MO; Klaiber RG
    Bioorg Med Chem; 1999 Nov; 7(11):2499-507. PubMed ID: 10632059
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Imidazolium crosslinks derived from reaction of lysine with glyoxal and methylglyoxal are increased in serum proteins of uremic patients: evidence for increased oxidative stress in uremia.
    Odani H; Shinzato T; Usami J; Matsumoto Y; Brinkmann Frye E; Baynes JW; Maeda K
    FEBS Lett; 1998 May; 427(3):381-5. PubMed ID: 9637262
    [TBL] [Abstract][Full Text] [Related]  

  • 6. N-epsilon-(carboxyethyl)lysine, a product of the chemical modification of proteins by methylglyoxal, increases with age in human lens proteins.
    Ahmed MU; Brinkmann Frye E; Degenhardt TP; Thorpe SR; Baynes JW
    Biochem J; 1997 Jun; 324 ( Pt 2)(Pt 2):565-70. PubMed ID: 9182719
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Structure and mechanism of formation of human lens fluorophore LM-1. Relationship to vesperlysine A and the advanced Maillard reaction in aging, diabetes, and cataractogenesis.
    Tessier F; Obrenovich M; Monnier VM
    J Biol Chem; 1999 Jul; 274(30):20796-804. PubMed ID: 10409619
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Analysis of Glyoxal- and Methylglyoxal-Derived Advanced Glycation End Products during Grilling of Porcine Meat.
    Eggen MD; Glomb MA
    J Agric Food Chem; 2021 Dec; 69(50):15374-15383. PubMed ID: 34905354
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. New biomarkers of Maillard reaction damage to proteins.
    Wells-Knecht KJ; Brinkmann E; Wells-Knecht MC; Litchfield JE; Ahmed MU; Reddy S; Zyzak DV; Thorpe SR; Baynes JW
    Nephrol Dial Transplant; 1996; 11 Suppl 5():41-7. PubMed ID: 9044306
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Protein cross-linking by the Maillard reaction. Isolation, characterization, and in vivo detection of a lysine-lysine cross-link derived from methylglyoxal.
    Nagaraj RH; Shipanova IN; Faust FM
    J Biol Chem; 1996 Aug; 271(32):19338-45. PubMed ID: 8702619
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Analysis of Advanced Glycation Endproducts in Rat Tail Collagen and Correlation to Tendon Stiffening.
    Jost T; Zipprich A; Glomb MA
    J Agric Food Chem; 2018 Apr; 66(15):3957-3965. PubMed ID: 29620898
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Glyoxal-derived advanced glycation end-products, N
    Kang J; Jeong YJ; Ha SK; Lee HH; Lee KW
    Mol Biol Rep; 2023 Mar; 50(3):2511-2520. PubMed ID: 36609749
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Novel Amidine Protein Cross-Links Formed by the Reaction of Glyoxal with Lysine.
    Eggen MD; Glomb MA
    J Agric Food Chem; 2021 Jul; 69(28):7960-7968. PubMed ID: 34240860
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage.
    Akıllıoğlu HG; Chatterton DEW; Lund MN
    Food Chem; 2022 Dec; 396():133687. PubMed ID: 35858513
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Identification and quantification of major maillard cross-links in human serum albumin and lens protein. Evidence for glucosepane as the dominant compound.
    Biemel KM; Friedl DA; Lederer MO
    J Biol Chem; 2002 Jul; 277(28):24907-15. PubMed ID: 11978796
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterisation of a novel AGE-compound derived from lysine and 3-deoxyglucosone.
    Skovsted IC; Christensen M; Breinholt J; Mortensen SB
    Cell Mol Biol (Noisy-le-grand); 1998 Nov; 44(7):1159-63. PubMed ID: 9846898
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Maillard reactions by alpha-oxoaldehydes: detection of glyoxal-modified proteins.
    Sady C; Jiang CL; Chellan P; Madhun Z; Duve Y; Glomb MA; Nagaraj RH
    Biochim Biophys Acta; 2000 Sep; 1481(2):255-64. PubMed ID: 11018716
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Amides are novel protein modifications formed by physiological sugars.
    Glomb MA; Pfahler C
    J Biol Chem; 2001 Nov; 276(45):41638-47. PubMed ID: 11493602
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Age-related accumulation of Maillard reaction products in human articular cartilage collagen.
    Verzijl N; DeGroot J; Oldehinkel E; Bank RA; Thorpe SR; Baynes JW; Bayliss MT; Bijlsma JW; Lafeber FP; Tekoppele JM
    Biochem J; 2000 Sep; 350 Pt 2(Pt 2):381-7. PubMed ID: 10947951
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 18.