Peich C, Seidel W, Hanak N, Waibel R, Schneider M, Pischetsrieder M (2005)
Publication Type: Journal article
Publication year: 2005
Publisher: Springer Verlag (Germany)
Book Volume: 221
Pages Range: 9-13
Journal Issue: 1-2
DOI: 10.1007/s00217-005-1145-0
Sugar degradation products are formed during heat treatment of food as well as endogenously in vivo. As reactive carbonyl compounds, they react readily with proteins or DNA to form protein- or DNA-bound advanced glycation end products (glycation reaction or Maillard reaction). In this study, we investigated the formation of potential DNA-protein cross-link products from sugar degradation products. 2′-Deoxyguanosine, l-lysine and different carbohydrates were incubated at 37 °C. The sugar degradation products dihydroxyacetone and d,l-glyceraldehyde lead to the formation of two new cross-link products. The new compounds were isolated by preparative high-performance liquid chromatography and identified by spectral data as the two diastereomers of N 6-[2-(N 2-2′-deoxyguanosyl) propionyl]lysine. In this structure, the ε-amino group of lysine and the exocyclic amine group of 2′-deoxyguanosine are linked via a carboxyethyl group, derived from the carbohydrate component. The binding sites and the binding types were confirmed by synthesis of the analogous products from N 2-(1-carboxyethyl)guanosine and N α -acetyllysine methyl ester. © Springer-Verlag 2005.
APA:
Peich, C., Seidel, W., Hanak, N., Waibel, R., Schneider, M., & Pischetsrieder, M. (2005). Potential DNA-protein cross-link products formed by sugar degradation products: identification of N6-[2-(N²-2'-deoxyguanosyl)propionyl]lysine. European Food Research and Technology, 221(1-2), 9-13. https://doi.org/10.1007/s00217-005-1145-0
MLA:
Peich, Carlo, et al. "Potential DNA-protein cross-link products formed by sugar degradation products: identification of N6-[2-(N²-2'-deoxyguanosyl)propionyl]lysine." European Food Research and Technology 221.1-2 (2005): 9-13.
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