Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Notes
The Formation of Argpyrimidine in Glyceraldehyde-Related Glycation
Teruyuki USUIMio OHGUCHIHirohito WATANABEFumitaka HAYASE
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2008 Volume 72 Issue 2 Pages 568-571

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Abstract

Three major glyceraldehyde-related advanced glycation end products (AGEs) were formed from a mixture of Nα-acetyllysine, Nα-acetylarginine, and glyceraldehyde. Two of the compounds were MG-H1 and GLAP, as previously reported, and the other compound was identified as Nα-acetyl-Nδ-(5-hydroxy-4,6-dimethyl-pyrimidin-2-yl)-ornithine, argpyrimidine (APN). APN is a modification product of arginine residue, but it did not form from glyceraldehyde with arginine residue. The coexistence of lysine residue was necessary to APN formation.

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© 2008 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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