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1.糖化蛋白葡萄糖、果糖等还原糖可与蛋白质赖氨酸残基ε氨基结合,这种非酶反应下与糖结合的蛋白叫做糖化蛋白。糖化与蛋白质发生的褐色反应称为Maillard反应。2.糖化蛋白和糖尿病曾有报道糖尿病患者变异血红蛋白A_1C量增多,A_1C可用来监测血糖。经Maillard反应的初步反应,Hb和葡萄糖生成化合物,其生成量与血糖浓度成正比。3.高度糖化蛋白的终产物(AGEs)糖与半衰期较
1. Glycosylated proteins Glucose, fructose and other reducing sugars can be combined with the ε-amino group of the lysine residue of a protein, which is a glycated protein that binds to sugar under non-enzymatic reactions. The brown reaction of glycation and protein is called Maillard reaction. Glycated protein and diabetes have been reported in diabetic patients with varying levels of hemoglobin A_1C, A_1C can be used to monitor blood sugar. The initial reaction of Maillard reaction, Hb and glucose compounds, the formation of which is proportional to blood glucose concentration. 3 highly glycated protein end products (AGEs) sugar and half-life than