还原糖对DNA的非酶糖基化作用。
Nonenzymatic glycosylation of DNA by reducing sugars.
作者信息
Lee A T, Cerami A
机构信息
Laboratory of Medical Biochemistry, Rockefeller University, New York, New York 10021.
出版信息
Prog Clin Biol Res. 1989;304:291-9.
The process of nonenzymatic glycosylation has proven to be not only of interest to food chemists in the preservation of foodstuffs, but has become of increasing interest to biologists. The nonenzymatic glycosylation of biologically relevant proteins has become an important factor in explaining some of the posttranslational modifications of proteins observed in diabetes and aging. Using in vitro and in vivo models, we describe in this paper the implications that the nonenzymatic glycosylation of DNA may have in the biological aging process.
非酶糖基化过程已被证明不仅在食品保存方面引起食品化学家的兴趣，而且越来越受到生物学家的关注。生物相关蛋白质的非酶糖基化已成为解释在糖尿病和衰老过程中观察到的一些蛋白质翻译后修饰的一个重要因素。在本文中，我们使用体外和体内模型描述了DNA的非酶糖基化可能对生物衰老过程产生的影响。
Zotero 插件