蛋白の糖化 : メイラード反応を中心にして

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  • タンパク ノ トウカ メイラード ハンノウ オ チュウシン ニ シテ
  • Glycation of Protein : Primarily on the Maillard Reaction

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The Maillard reaction is a complex and poorly understood series of reactions between reducing sugars and the primary amino groups of proteins. The resulting advanced glycation end-products (AGEs) and active oxygen species are thought to contribute to the development of diabetic complications and aging. This review describes the basic chemistry of the Maillard reaction.

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