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Showing 1 to 20 of 71 for “"glycation"”.
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Diet, Adiposity, and Advanced Glycation Endproducts
… affect the serum soluble receptor for advanced glycation end products (sRAGE) and to determine whether macronutrient diet composition impacts inflammation and levels of serum n-epsilon-carboxymethyl-lysine (CML), a measure of advanced glycation endproducts. In study I, we tested the hypothesis …
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Monitoring glycation through the intrinsic fluorescence of biological fluorophores
… and human serum albumin (HSA) experience glycation, and the cofactor reduced nicotinamide adenine dinucleotide (NADH) is also known to be affected in some way. This work aims to establish if the intrinsic fluorescence of these compounds could be used to monitor the impact of glucose, and …
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Glycation of Extracellular Matrix: A Solid-State NMR Study
The main aim of this thesis is to investigate the glycation products, especially glycation intermediate products, generated in the glycation reaction model in vitro extracellular matrix (ECM) and ribose-5-phosphate using solid-state nuclear magnetic resonance (SSNMR) spectroscopy. The background …
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Implications of Advanced Glycation Endproducts in Oxidative Stress and Neurodegenerative Disorders
… termed "Maillard products" or advanced glycation end products (AGEs). AGE formation has been observed on long-lived proteins such as collagen, eye lens crystalline, and in pathological protein deposits in Alzheimer's (AD) and Parkinson's disease (PD) and dialysis-related amyloidosis. …
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Metabolische Veränderungen und Zelltod in neuralen Zellen durch "Advanced Glycation Endproducts"
Advanced Glycation Endproducts (AGEs) entstehen aus nicht-enzymatisch glykierten Proteinen. In einer Folge von Dehydratations-, Kondensations- und Oxidationsschritten entsteht ein heterogenes Gemisch aus farbigen, fluoreszierenden Verbindungen. AGE-modifizierte Proteine sind unlöslich und …
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Formation and inhibition of advanced glycation endproducts in meat and model systems
Advanced glycation endproducts (AGEs) are formed in many cooked meat products via Maillard browning reactions. Current research suggests consumption of these compounds may be a contributor to chronic diseases such as diabetes and heart diseases. Thus, information on the prevalence and inhibition of …
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Non-enzymatic glycation modifies binding of fibronectin to arteriolar smooth muscle cells /
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.]
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The relationship between dietary advanced glycation end products and diabetes related complications
… of a group of compounds called advanced glycation end products (AGEs). AGEs can be formed in the body and contribute to vascular damage in diabetes. In addition, AGEs can be found in some foods rich in protein and fat (high cooking temperatures increases its formation) and some research …
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Advanced glycation end products as a biomarker for accelerated ocular ageing and glaucoma
Advanced glycation end products (AGEs) have a large impact on the healthy ageing population and those diagnosed with pathology. Studies have linked AGEs to glaucomatous optic neuropathy, however there is little consensus on the role AGEs play in glaucoma development. Furthermore, it is known that …
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AGEing Peptides: Synthesis and Analysis of Peptides Site-Specifically Modified by Advanced Glycation Endproducts
Advanced Glycation Endproducts (AGEs) are a family of modified amino acids that form when proteins react with sugars and sugar degradation products. AGEs are commonly found in processed food as well as in human organs, where they accumulate in tissue proteins, such as collagen, during the normal …
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Defining the molecular, genetic and transcriptomic mechanisms underlying the variation in glycation gap between individuals
… been observed and is referred to as the glycation gap (G-gap). This could be explained by the higher activity of the fructosamine-3-kinase (FN3K) deglycating enzyme in the negative G-gap group (patients with lower than predicted HbA1c for their mean glycaemia) as compared to the positive …
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Involvement of The Receptor For Advanced Glycation End Products (Rage) In Progression of Pancreatic Cancer
… mechanisms by which, the receptor for advanced glycation end products (RAGE) affects and maintains <em>KRAS </em>activity. We observed that RAGE levels were elevated and there was a shift in the levels of specific isoforms upon inflammation in pancreatic cells and PDAC. Furthermore, RAGE …
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Advanced glycation end product precursors in diabetes: a crucial link between oxidative stress and inflammation?
… oxidative species production by α-dicarbonyls in glycation reactions with amino acids and proteins may be so low as to be negligible in vivo, despite previous evidence to the contrary. 2) α-dicarbonyls did not appear to generate oxidative stress within inflammatory cells nor pancreatic β-cells by …
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Relationship of the glycation gap to diabetes and its complications, and the potential role of adipokines
… in insulin secretions and beta cell failure. Glycation is a common and spontaneous reaction of proteins or lipids becoming glycated after exposure to sugars, occurring in vivo without the controlling action of an enzyme. Deglycation is an enzyme-mediated pathway and fructoseamine-3-kinase …
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Aktivierung phagozytierender Zellen durch "Advanced Glycation Endproducts" und beta-Amyloid-Implikationen für die Pathogenese der Alzheimer'schen Demenz
… die Plaques, sogenannte AGEs "Advanced Glycation Endproducts", die aus nichtenzymatisch glykierten Proteinen entstehen. Diese AGE-modifizierten Proteine sowie das fibrilläre beta-Amyloid sind in der Lage Mikrogliazellen zu aktivieren. Die sessilen Gehirnmakrophagen wirken in aktiviertem …
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Targeting the receptor for advanced glycation end products with a quantitative multimodal imaging method for precision medicine
The Receptor for Advanced Glycation End Products (RAGE) has been shown to contribute to a myriad of pathologies including nephropathy, Alzheimer’s disease, cardiomyopathy, and pulmonary, ocular, arterial, and atherosclerotic diseases. It has been shown that RAGE expression levels are high during …
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Thiol Dough Conditioners Impact on the Formation of Advanced Glycation End-products in Bagels Containing Sunflower Seed Flour
<p>Baking bagels can increase advanced glycation end products (AGEs), which are linked to increased metabolic and chronic diseases. This research correlated color and the proximate composition with fluorescent AGEs in bagels containing 0-20% sunflower flour (SFF) and 0-90 ppm L-cysteine (Cys) or …
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The Role of Advanced Glycation End Products (AGEs) through the TRPA-1/NRF-2 Activation Pathway in the Neurodegenerative Diseases
… and protein promoting the formation of advanced glycation end products (AGEs). The formation and accumulation of AGEs in different cell types affect intracellular and extracellular structure and function. AGEs can also cause macrovascular and microvascular complications through the formation of …
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