Cross-linking of proteins by maillard processes: characterization and detection of lysine–arginine cross-links derived from glyoxal and methylglyoxal
作者:Markus O Lederer、Ralph G Klaiber
DOI:10.1016/s0968-0896(99)00212-6
日期:1999.11
the browning and cross-linking of proteins by reducing sugars in the course of the Maillard reaction. The cross-linking units 2-ammonio-6-([2-[(4-ammonio-5-oxido-5-oxopentyl)amino]-4,5-dihydro - 1H-imidazol-5-ylidene]amino)hexanoate (9) and 2-ammonio-6-([2-[(4-ammonio-5-oxido-5-oxopentyl) amino]-4-methyl-4,5-dihydro-1H-imidazol-5-ylidene]amino)hexanoate (10), designated as GODIC and MODIC, are identified
α-二羰基化合物(例如乙二醛和甲基乙二醛)是在美拉德反应过程中通过还原糖来褐变和交联蛋白质的关键中间体。交联单元2-氨基-6-([[2-[(4-氨基-5-氧代-5-氧戊基)氨基] -4,5-二氢-1H-咪唑-5-亚基]氨基]己酸酯( 9)和2-ammonio-6-([[2-[(4-ammonio-5-oxido-5-oxopentyl)amino] -4-methyl-4,5-dihydro-1H-imidazol-5-ylydenne] amino)从乙二醛/甲基乙二醛-牛血清白蛋白(BSA)培养中鉴定并定量指定为GODIC和MODIC的己酸(10)。给出了9和10的独立合成和明确的结构表征。建立了使用电喷雾电离(ESI)的液相色谱-质谱(LC-MS)测定它们的方案。将BSA和相应的α-二羰基化合物在37℃,pH 7.4下孵育1周,并观察到时间依赖性形成9和10。孵育7天后,从含有50 g