Effect of aminoguanidine on the glycation
Oimomi, M.; Igaki, N.; Ohara, T.; Sakai, M.; Nakamichi, T.; Hata, F.; Baba, S.
Kobe Journal of Medical Sciences 35(5-6): 255-259
1989
ISSN/ISBN: 0023-2513 PMID: 2635241 Document Number: 347169
3-Deoxyglucosone, a carbonyl intermediate compound in the Maillard reaction, acts on bovine serum albumin to increase its fluorescence. Aminoguanidine inhibited the increase of fluorescence intensity formed by bovine serum albumin and 3-deoxyglucosone when 3-deoxyglucosone had been preincubated with aminoguanidine. These results suggested that aminoguanidine inhibits the action of 3-deoxyglucosone in the Maillard reaction.