Sustainable Synthesis of Thioimidazoles Via Carbohydrate-Based Multicomponent Reactions Marcus Baumann and Ian R
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Protein Crosslinking by the Maillard Reaction With
PROTEIN CROSSLINKING BY THE MAILLARD REACTION WITH ASCORBIC ACID AND GLUCOSE by ZHENYU DAI Submitted in partial fulfillment of the requirements for the Degree of Doctor of Philosophy Dissertation Advisor: Vincent M. Monnier, M. D. Department of Biochemistry CASE WESTERN RESERVE UNIVERSITY August 2007 CASE WESTERN RESERVE UNIVERSITY SCHOOL OF GRADUATE STUDIES We hereby approve the dissertation of ______________________________________________________ candidate for the Ph.D. degree *. (signed)_______________________________________________ (chair of the committee) ________________________________________________ ________________________________________________ ________________________________________________ ________________________________________________ ________________________________________________ (date) _______________________ *We also certify that written approval has been obtained for any proprietary material contained therein. Table of Contents List of Tables……………………………………………………………………………2 List of Figures…………………………………………………………………………..3 Acknowledgements……………………………………………………………………..6 List of Abbreviations…………………………………………………………………....7 Abstract………………………………………………………………………………...10 Chapter 1. Introduction……………………………………………………………….. 12 Chapter 2. Histidino-threosidine: A novel crosslink from ascorbic acid degradation products Introduction…………………………………………………………………..49 Experimental Procedures…………………………………………………….50 Results………………………………………………………………………..55 Discussion……………………………………………………………………72 Chapter 3. Glucosepane: Site-specific crosslinking -
Formation of Pentosidine During Nonenzymatic Browning of Proteins by Glucose Daniel G
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. -
Carbonyl Stress in Red Blood Cells and Hemoglobin
antioxidants Review Carbonyl Stress in Red Blood Cells and Hemoglobin Olga V. Kosmachevskaya 1, Natalia N. Novikova 2 and Alexey F. Topunov 1,* 1 Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, 119071 Moscow, Russia; [email protected] 2 National Research Center “Kurchatov Institute”, 123182 Moscow, Russia; [email protected] * Correspondence: [email protected]; Tel.: +7-916-157-6367 Abstract: The paper overviews the peculiarities of carbonyl stress in nucleus-free mammal red blood cells (RBCs). Some functional features of RBCs make them exceptionally susceptible to reactive carbonyl compounds (RCC) from both blood plasma and the intracellular environment. In the first case, these compounds arise from the increased concentrations of glucose or ketone bodies in blood plasma, and in the second—from a misbalance in the glycolysis regulation. RBCs are normally exposed to RCC—methylglyoxal (MG), triglycerides—in blood plasma of diabetes patients. MG modifies lipoproteins and membrane proteins of RBCs and endothelial cells both on its own and with reactive oxygen species (ROS). Together, these phenomena may lead to arterial hypertension, atherosclerosis, hemolytic anemia, vascular occlusion, local ischemia, and hypercoagulation pheno- type formation. ROS, reactive nitrogen species (RNS), and RCC might also damage hemoglobin (Hb), the most common protein in the RBC cytoplasm. It was Hb with which non-enzymatic glycation was first shown in living systems under physiological conditions. Glycated HbA1c is used as a very reliable and useful diagnostic marker. Studying the impacts of MG, ROS, and RNS on the physiological state of RBCs and Hb is of undisputed importance for basic and applied science. -
The Maillard Reaction in Food and Medicine
COST - IMARS Joint Workshop Cost Action 927 - IMARS The Maillard Reaction in Food and Medicine Napoli, 2006 May 24-27 Centro Congressi Ateneo Federico II Via Partenope, 36 - Napoli Wednesday, May 24 13.30: Registration 14.00-18.00: “APPETIZER WORKSHOP” Three moderated debates about the question: “Are dietary AGEs/ALEs a risk to human health and, if they are, what is the mechanism of action?” Motion 1: Dietary AGEs are a risk to human health Chair: Thomas Henle For the motion: Katerina Sebekova Against the motion: Jenny Ames Motion 2: Dietary ALEs are a risk to human health Chair: Vincent Monnier For the motion: Joseph Kanner Against the motion: John Baynes Coffee break Motion 3: The mechanism by which dietary AGEs and ALEs pose a risk to human health is via their interaction with RAGE Chair: Paul Thornalley For the motion: Anne-Marie Schmidt Against the motion: Claus Heizmann Wednesday, May 24 COST927-IMARS WORKSHOP THE MAILLARD REACTION IN FOOD AND MEDICINE 18.15-19.15 Welcome addresses IMARS President: Vincent Monnier COST action 927 Chair: Vincenzo Fogliano Opening lecture: Helmut Erbersdobler Forty years of Furosine - Forty years of using markers for Maillard Reaction in Food and Nutrition Thursday, May 25 8.30: Registration 9.00-12.30: Exogenous and endogenous MRPs/AGEs: nutrition and toxicology Chairs: Karl Heinz Wagner & Veronika Somoza 9.00 T. Henle: Antimicrobial and cytotoxic effects of dicarbonyl compounds in honey - risk or benefit? 9.25 J. Ames: Effect of dietary heat treatment on the profile of human colonic bacteria in ulcerative colitis: in vitro and in vivo studies 9.50 T. -
(12) United States Patent (10) Patent No.: US 8,501,838 B2 Jackson Et Al
USOO8501838B2 (12) United States Patent (10) Patent No.: US 8,501,838 B2 Jackson et al. (45) Date of Patent: Aug. 6, 2013 (54) COMPOSITE WOOD BOARD 1,886,353 A 1 1/1932 Novotny et al. 2,198,874 A 4, 1940 Holmes (75) Inventors: RE so St. E. Tony 2,392,1052,215,825 A 9,1/1946 1940 WallaceSussman indow, St. Helens (GB); George 2,442,989 A 6/1948 Sussman Baybutt, St. Helens (GB) 2,518,956 A 8/1950 Sussman 2,875,073. A 2/1959 Gogek (73) Assignee: Knauf Insulation SPRL (BE) 3,232,821 A 2f1966 Moore et al. 3,297,419 A * 1/1967 Eyre, Jr. .......................... 44,534 (*)c Notice:- r Subject to any distic the t 3,791,8073,513,001 A 2,5/1970 1974 WorthingtonEtzel et al. patent is extended or adjusted under 35 3,802,897 A 4/1974 Voigt et al. U.S.C. 154(b) by 235 days. 3,809,664 A 5, 1974 Fanta 3,826,767 A 7, 1974 Hoover et al. (21) Appl. No.: 12/524,522 3,856,606 A 12/1974 Fan et al. 3,867,119 A 2/1975 Kasuga et al. (22) PCT Filed:1-1. Jan. 25, 2007 4,014,7263,911,048 A 10/19753/1977 FargoVargiu et al. 4,028,290 A 6, 1977 Reid (86). PCT No.: PCT/EP2007/050746 4,048,127 A 9/1977 Gibbons et al. S371 (c)(1), (Continued) (2), (4) Date: Nov. 12, 2009 FOREIGN PATENT DOCUMENTS (87) PCT Pub.