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  • Title: 3-Deoxyglucosone, an intermediate product of the Maillard reaction.
    Author: Kato H, Hayase F, Shin DB, Oimomi M, Baba S.
    Journal: Prog Clin Biol Res; 1989; 304():69-84. PubMed ID: 2780681.
    Abstract:
    The Maillard reactions between proteins and glucose or fructose, in 0.2M phosphate buffer (pH 7.4) at 37 degrees C, were investigated and the following results were obtained: 1) 3-deoxyglucosone (3DG) is formed as the major carbonyl intermediate; 2) fructose has a higher reactivity than glucose and 3DG is formed also from fructose without involvement of amino groups; 3) 3DG is a crosslinker responsible for polymerization of proteins; 4) 3DG is involved in the formation of a fluorescent advanced-stage product named "Peak L1" in vitro and in vivo.
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