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Glycosylated proteins Amadori rearrangement

Figure 1. Amadori rearrangement of glycosylated proteins. Integration of known reactions leading to browning in sugar-amine systems. (Reproduced from Ref. 101. Copyright 1953, American Chemical Society.)... Figure 1. Amadori rearrangement of glycosylated proteins. Integration of known reactions leading to browning in sugar-amine systems. (Reproduced from Ref. 101. Copyright 1953, American Chemical Society.)...
These Schiff bases then rearrange to form the more stable Amadori-type early glycosylation products [28]. Protein which has been glycated in vitro is conformationally altered. The amount of early glycosylation products in vivo in diabetics, whether on Hb or basement membrane, increases when blood glucose levels are normalised by treatment. [Pg.140]

See other pages where Glycosylated proteins Amadori rearrangement is mentioned: [Pg.120]    [Pg.59]    [Pg.304]    [Pg.790]    [Pg.879]    [Pg.265]    [Pg.293]    [Pg.270]    [Pg.790]    [Pg.69]    [Pg.235]    [Pg.189]    [Pg.80]    [Pg.556]    [Pg.46]    [Pg.242]   
See also in sourсe #XX -- [ Pg.432 ]



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