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.

Document emailed within 1 workday
Secure & encrypted payments