Zobrazeno 1 - 7 of 7 pro vyhledávání: '"Mareen Smuda"'
1
AGEs in human lens capsule promote the TGFβ2‐mediated EMT of lens epithelial cells: implications for age‐associated fibrosis
Autor: Pankaj Gupta, Marcus A. Glomb, Cibin T. Raghavan, Mareen Smuda, Scott Howell, Dawn Smith, Ram H. Nagaraj, Annapurna Singh, Andrew J. O. Smith, I.M. Wormstone
Publikováno v: Aging Cell
Summary Proteins in basement membrane (BM) are long‐lived and accumulate chemical modifications during aging; advanced glycation endproduct (AGE) formation is one such modification. The human lens capsule is a BM secreted by lens epithelial cells.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1d679e540f20034697c3a7a09cc18ce
https://doi.org/10.1111/acel.12450
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3
Fragmentation Pathways during Maillard-Induced Carbohydrate Degradation
Autor: Mareen Smuda, Marcus A. Glomb
Publikováno v: Journal of Agricultural and Food Chemistry. 61:10198-10208
The Maillard reaction network with focus on the chemistry of dicarbonyl structures causes considerable interest of research groups in food chemistry and medical science, respectively. Dicarbonyl compounds are well established as the central intermedi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c294d64697d10dc0838999adc4a0bddb
https://doi.org/10.1021/jf305117s
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4
Molecular Basis of Maillard Amide-Advanced Glycation End Product (AGE) Formation in Vivo
Autor: Marcus A. Glomb, Christian Henning, Mareen Smuda, Matthias Girndt, Christof Ulrich
Publikováno v: Journal of Biological Chemistry. 286:44350-44356
The Maillard reaction in vivo entails alteration of proteins or free amino acids by non-enzymatic glycation or glycoxidation. The resulting modifications are called advanced glycation end products (AGEs) and play a prominent role in various pathologi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4b2a125023b70f8716d738ae6af88b9
https://doi.org/10.1074/jbc.m111.282442
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5
Degradation of 1-Deoxy-d-erythro-hexo-2,3-diulose in the Presence of Lysine Leads to Formation of Carboxylic Acid Amides
Autor: Michael Voigt, Marcus A. Glomb, Mareen Smuda
Publikováno v: Journal of Agricultural and Food Chemistry. 58:6458-6464
A novel species of amides formed from degradation of one of the most important key intermediates in Maillard hexose chemistry-1-deoxyhexo-2,3-diulose-was investigated. In 1-deoxyhexo-2,3-diulose/N(alpha)-t-BOC-lysine reaction mixtures four amides, N(
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::935578723adb3e53e8694da2f147156d
https://doi.org/10.1021/jf100334r
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6
Oxygen-Dependent Fragmentation Reactions during the Degradation of 1-Deoxy-d-erythro-hexo-2,3-diulose
Autor: Mareen Smuda, Michael Voigt, Marcus A. Glomb, Christoph Pfahler
Publikováno v: Journal of Agricultural and Food Chemistry. 58:5685-5691
With this work, we report on further insights into the chemistry of 1-deoxy-D-erythro-hexo-2,3-diulose (1-deoxyglucosone, 1-DG). This alpha-dicarbonyl plays an important role as a highly reactive intermediate in the Maillard chemistry of hexoses. Deg
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e87e25728104f4c40cbfae511a35cbc
https://doi.org/10.1021/jf100140h
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