Kato H, Hayase F, Shin D B, Oimomi M, Baba S
Department of Agricultural Chemistry, University of Tokyo, Japan.
Prog Clin Biol Res. 1989;304:69-84.
The Maillard reactions between proteins and glucose or fructose, in 0.2M phosphate buffer (pH 7.4) at 37 degrees C, were investigated and the following results were obtained: 1) 3-deoxyglucosone (3DG) is formed as the major carbonyl intermediate; 2) fructose has a higher reactivity than glucose and 3DG is formed also from fructose without involvement of amino groups; 3) 3DG is a crosslinker responsible for polymerization of proteins; 4) 3DG is involved in the formation of a fluorescent advanced-stage product named "Peak L1" in vitro and in vivo.
在37摄氏度下，于0.2M磷酸盐缓冲液（pH 7.4）中研究了蛋白质与葡萄糖或果糖之间的美拉德反应，并获得了以下结果：1）3-脱氧葡萄糖酮（3DG）作为主要的羰基中间体形成；2）果糖的反应性高于葡萄糖，且果糖在无氨基参与的情况下也能形成3DG；3）3DG是负责蛋白质聚合的交联剂；4）3DG在体外和体内均参与一种名为“峰L1”的荧光晚期产物的形成。
