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  • Title: In vitro non-enzymatic glycation and formation of browning products in the bovine lens alpha-crystallin.
    Author: Liang JN, Rossi MT.
    Journal: Exp Eye Res; 1990 Apr; 50(4):367-71. PubMed ID: 2110908.
    Abstract:
    Calf lens LMW alpha-crystallin was glycated by incubating with various sugars (glucose, glucose-6-P and ribose) for 21 days. All sugars induced disulfide formation, but ribose also produced higher molecular weight cross-linked species. The ribocated protein turned yellow in color and had a strong blue fluorescence (Ex/Em = 370/450 nm) typical for a browning product. The chromophore of the browning product showed a new circular dichroism (CD) band at 320-330 nm. Conformational study indicated that the browning reaction destablized protein and may play a significant role in protein aggregation and insolubilization.
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