Amadori sugar-amino acid residue

The Amadori sugar-amino acid residue adducts in proteins are produced with prolonged hyperglycemia and undergo progressive nonenzymatic reactions involving dehydration, condensation, and cyclization. These compounds are collectively known as advanced glycosylation end products and are involved in the chronic complications of diabetes mellitus (cataracts and nephropathy) (Chapter 22). 

Amadori compounds, N-substituted 1-amino-l-deoxy-2-ketoses e.g. (1) in Scheme 1, formed by reaction of free sugars with the primary amino-groups in free amino acids, peptides or proteins can be determined by g.c. analysis of the A-(carboxymethyl)-amino acid derivatives e.g. (2) released by a protocol involving periodate oxidation of the sugar residue. ... 

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