Effect of aminoguanidine on the glycation.
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.
Oimomi
M
M
Igaki
N
N
Ohara
T
T
Sakai
M
M
Nakamichi
T
T
Hata
F
F
Baba
S
S
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
D003837:Deoxy Sugars; D006146:Guanidines; D012710:Serum Albumin, Bovine; D003847:Deoxyglucose; C016350:3-deoxyglucosone; C004479:pimagedine