University of South Carolina Scholar Commons Faculty Publications Chemistry and Biochemistry, Department of 6-25-1991 Formation of Pentosidine during Nonenzymatic Browning of Proteins by Glucose Daniel G. Dyer James A. Blackledge Suzanne R. Thorpe John W. Baynes University of South Carolina - Columbia,
[email protected] Follow this and additional works at: https://scholarcommons.sc.edu/chem_facpub Part of the Chemistry Commons Publication Info Published in Journal of Biological Chemistry, Volume 266, Issue 18, 1991, pages 11654-11660. This research was originally published in the Journal of Biological Chemistry. Dyer DG, Blackledge JA, Thorpe SR, Baynes JW. Formation of Pentosidine during Nonenzymatic Browning of Proteins by Glucose. Journal of Biological Chemistry. 1991, 266:11654-11660. © the American Society for Biochemistry and Molecular Biology. This Article is brought to you by the Chemistry and Biochemistry, Department of at Scholar Commons. It has been accepted for inclusion in Faculty Publications by an authorized administrator of Scholar Commons. For more information, please contact
[email protected]. THEJOURNAL OF BIOLOGICALCHEMISTRY Vol. 266, No. 18,, Issue of June 25, pp. 11654-11660,1991 0 1991 by The American Society for Biochemistry and Molecular Biology, Inc. Printed in U.S.A. Formation of Pentosidine during NonenzymaticBrowning of Proteins by Glucose IDENTIFICATION OF GLUCOSE AND OTHER CARBOHYDRATES AS POSSIBLEPRECURSORS OF PENTOSIDINE IN VIVO* (Received for publication, January 14, 1991) Daniel G.Dyer$, James A. Blackledge$, Suzanne R. Thorpet, and John W. Baynes$gT From the $Department of Chemistry and §School of Medicine, University of South Carolina, Columbia, South Carolina 29208 A fluorescent compound has been detected in proteins of the Maillard reaction and to evaluate their possible role in browned during Maillard reactions with glucose in the development of complications.