Zobrazeno 1 - 10
of 98
pro vyhledávání: '"Kyozo, SUYAMA"'
Publikováno v:
Biochemical and biophysical research communications. 486(3)
Introduction of carbonyl groups into amino acid residues is a hallmark for oxidative damage to proteins by reactive oxygen species (ROS). Protein carbonylation can have deleterious effects on cell function and viability, since it is generally unrepai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70a69cae258be0b7be1f77e18e89ae5d
https://pubmed.ncbi.nlm.nih.gov/28359757
https://pubmed.ncbi.nlm.nih.gov/28359757
Publikováno v:
Free Radical Biology and Medicine. 46:701-706
The oxidative modification of proteins is believed to play a critical role in the etiology and/or progression of several diseases. alpha-Aminoadipic semialdehyde (AAS) and gamma-glutamic semialdehyde (GGS) residues represent major oxidized amino acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f6a7ccfa717e1d8c902aae0ac535123
https://doi.org/10.1016/j.freeradbiomed.2008.12.014
https://doi.org/10.1016/j.freeradbiomed.2008.12.014
Chemistry and Biology of Cross-link Formation of Extracellular Matrix Proteins, Collagen and Elastin
Autor:
Kyozo, SUYAMA, Sendal University
Publikováno v:
仙台大学紀要 = Bulletin of Sendai College. 39(2):145-160
The formation of cross-links in elastin and collagen is a basic phenomenon of maturation, and this process is associated with the formation of covalent bonds within these extracellular matrix protein structures. Various amino acids and their derivati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::eb2bb3f6f338d6b59fca0ba06b67fe50
http://id.nii.ac.jp/1522/00000855/
http://id.nii.ac.jp/1522/00000855/
Autor:
Mitsugu Akagawa, Kyozo Suyama, Takeshi Ishii, Shigenori Kumazawa, Tri Handoyo, Naofumi Morita
Publikováno v:
Journal of Agricultural and Food Chemistry. 55:6863-6870
Wheat can cause severe IgE-mediated systematic reactions, but knowledge on relevant wheat allergens at the molecular level is scanty. The aim of the present study was to achieve a more detailed and comprehensive characterization of the wheat allergen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b28e5f13ce76ba070c7fbd883fd1eec8
https://doi.org/10.1021/jf070843a
https://doi.org/10.1021/jf070843a
Autor:
Shirou Mohri, Takashi Yokoyama, Mitsugu Akagawa, Kyozo Suyama, Yuichi Murayama, Masuhiro Takata, Hiroko Horii, Miyako Yoshioka
Publikováno v:
Biochemical and Biophysical Research Communications. 356:245-248
Since variant Creutzfeldt-Jakob disease (vCJD) has been suspected to be attributable to the infectious agents associated with bovine spongiform encephalopathy (BSE), it is important to prevent the transmission of pathogenic forms of prion protein (Pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97651425f375533048305676ba63a571
https://doi.org/10.1016/j.bbrc.2007.02.113
https://doi.org/10.1016/j.bbrc.2007.02.113
Autor:
Kyozo, SUYAMA, Sendai College
Publikováno v:
仙台大学紀要 = Bulletin of Sendai College. 38(1):47-71
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::3ebb90a906283f38775b0ddc1be32081
http://id.nii.ac.jp/1522/00000813/
http://id.nii.ac.jp/1522/00000813/
Publikováno v:
Journal of Agricultural and Food Chemistry. 53:8019-8024
Oxidative deamination by various polyphenolic compounds is presumed to be due to the oxidative conversion of polyphenols to the corresponding quinones through autoxidation. Here we examined the oxidative deamination by the polyphenol-rich beverages g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e99879268b931987d9ef7bbcbd1217ab
https://doi.org/10.1021/jf050843f
https://doi.org/10.1021/jf050843f
Publikováno v:
Annals of the New York Academy of Sciences. 1043:129-134
Recent research has demonstrated that nonenzymatic glycation (the Maillard reaction) lead to the formation of carbonyl groups and advanced glycation end products (AGEs) in proteins. Such oxidative modifications are a major contributing factor to diab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1de30e4a3f04d16625fcfffd7a7a5f67
https://doi.org/10.1196/annals.1333.016
https://doi.org/10.1196/annals.1333.016
Publikováno v:
International Congress Series. 1245:243-248
The lysine residue of bovine serum albumin was deaminated to allysine (α-aminoadipic-δ-semialdehyde) during the incubation with glucose, 3-deoxyglucosone (3-DG), and methylglyoxal (MG) in the presence of Cu2+ at a physiological pH and temperature b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ebba0c97972d4bc73d485137320ec17
https://doi.org/10.1016/s0531-5131(02)01019-1
https://doi.org/10.1016/s0531-5131(02)01019-1
Publikováno v:
European Journal of Biochemistry. 269:5451-5458
The levels of alpha-aminoadipic-delta-semialdehyde residue, the oxidative deamination product of lysine residue, in plasma protein from streptozotocin-induced diabetic rats were evaluated. alpha-Aminoadipic-delta-semialdehyde was converted to a bisph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2fe5fe4406819b5c6d1487b8ae96a8ce
https://doi.org/10.1046/j.1432-1033.2002.03243.x
https://doi.org/10.1046/j.1432-1033.2002.03243.x