title: Effect of aminoguanidine on the glycation.
abstract: 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.
authors.forename: M
authors.initials: M
authors.lastname: Oimomi
authors.forename: N
authors.initials: N
authors.lastname: Igaki
authors.forename: T
authors.initials: T
authors.lastname: Ohara
authors.forename: M
authors.initials: M
authors.lastname: Sakai
authors.forename: T
authors.initials: T
authors.lastname: Nakamichi
authors.forename: F
authors.initials: F
authors.lastname: Hata
authors.forename: S
authors.initials: S
authors.lastname: Baba
mesh_terms: D000818:Animals; D002417:Cattle; D003837:Deoxy Sugars; D003847:Deoxyglucose / Q000031:analogs & derivatives; D005453:Fluorescence; D006146:Guanidines / Q000494:pharmacology*; D015416:Maillard Reaction / Q000187:drug effects*; D012710:Serum Albumin, Bovine
chemical_list: D003837:Deoxy Sugars; D006146:Guanidines; D012710:Serum Albumin, Bovine; D003847:Deoxyglucose; C016350:3-deoxyglucosone; C004479:pimagedine