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Showing 1 to 7 of 7 for “"Pentosidine"”.
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Factors affecting the accumulation of pentosidine in the skin of wild birds
Birds have few reliable indicators of aging. Pentosidine (Ps), a biomarker of aging, is a product of non-enzymatic glycation, which accumulates in the tissues of an animal over its lifespan. The intent of this study was to determine if comparable change in Ps concentrations could be established in …
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Effect of allopurinol and hemin on some biological markers of aging in broiler chickens
… and allopurinol and determine its effect on skin pentosidine, shear force value of Pectoralis major muscle, plasma glucose, body and breast weight, and chemiluminescence induced oxidative stress in broiler chickens. Allopurinol decreased plasma uric acid, ranging from 26% to 74%, with the most …
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Modulation of aging process by diet and crosslinking inhibitor and their effects on production in poultry
… for loss of production. One such crosslink, pentosidine, is an established indicator of both glycative and oxidative tissue damage in mammals. Specifically, the role of diet restriction (DR) and a nucleophilic hydrazine compound, aminoguanidine (AG), a crosslinking inhibitor, were examined on …
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The Role of Fluorescence and Human Factors in Quantitative Transdermal Blood and Tissue Analysis Using NIR Raman Spectroscopy
… Finally, NIR fluorescence and photochemistry of pentosidine, a representative of the advanced glycation endproducts (AGEs) which accumulate with age and hyperglycemia, was studied. The results indicate that oxygen plays a pivotal role in its photobleaching process. We hypothesized and offered …
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Development of Pd Catalyzed Amidations & Applications to the Synthesis of Heterocycles
… A model system relevant to the natural product pentosidine has been demonstrated, as well as the total synthesis of the mutagen 1-Me-5-PhIP.</p> <p>This reaction was then further explored to utilize more readily available catalytic components and to increase the substrate and amide scope.</p> …
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Stability of microbial transglutaminase and its reactions with individual caseins under atmospheric and high pressure
… at and 0.1 MPa and 80°C for 2 min were obtained. Pentosidine a subsequent product observed in the advanced Maillard reaction was also present. Concentrations of 13.7 and 6.7 mg/g protein were obtained in the samples treated at 600 MPa and 40°C for 60 min and 0.1 MPa and 80°C for 2 min, …
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Quantitative Studien zu Vorkommen und metabolischem Transit alimentärer Maillard-Reaktions-Produkte
Die Maillard-Reaktion und ihre Produkte (MRPs) sind aus der Lebensmittelchemie bekannt. Der Nachweis der Derivate in physiologischen Medien und die Beobachtung erhöhter Gehalte im Zusammenhang mit Alterungsgeschehen und Stoffwechselerkrankungen führte zur Diskussion möglicher pathophysiologischer …