Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Uta Greifenhagen"'
Autor:
Robert Berger, Wolfgang Brandt, Rico Schmidt, Elena Tarakhovskaya, Thomas Vogt, Stefanie Stöckhardt, Ludger A. Wessjohann, Andrea Sinz, Gagan Paudel, Klaus Humbeck, Claudia Birkemeyer, Uta Greifenhagen, Gerd Ulrich Balcke, Tatiana Bilova, Andrej Frolov
Publikováno v:
Journal of Experimental Botany
Scopus-Elsevier
Scopus-Elsevier
Highlight Osmotic stress enhances the rate of protein glycation and monosaccharide autoxidation is the main pathway.
Among the environmental alterations accompanying oncoming climate changes, drought is the most important factor influencing crop
Among the environmental alterations accompanying oncoming climate changes, drought is the most important factor influencing crop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96112cf17dc890a466fe672d5de6173c
https://doi.org/10.1093/jxb/erw395
https://doi.org/10.1093/jxb/erw395
Publikováno v:
Analytical and Bioanalytical Chemistry. 408:5557-5566
Advanced glycation end products (AGEs) are posttranslational modifications formed non-enzymatically from the reaction of carbohydrates and their degradation products with proteins. Accumulation of AGEs is associated with the progression of severe dia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3fecb4f4e87ffcb6599b6ef9739c7157
https://doi.org/10.1007/s00216-016-9651-4
https://doi.org/10.1007/s00216-016-9651-4
Autor:
Tatiana Bilova, Carsten Milkowski, Gagan Paudel, Elena Lukasheva, Thomas Vogt, Natalia Osmolovskaya, Ludger A. Wessjohann, Uta Greifenhagen, Gerd Ulrich Balcke, Dominic Brauch, Nadezhda Frolova, Elena Tarakhovskaya, Juliane Mittasch, Claudia Birkemeyer, Alain Tissier, Andrej Frolov
Publikováno v:
Journal of Biological Chemistry. 291:7621-7636
Glycation is the reaction of carbonyl compounds (reducing sugars and α-dicarbonyls) with amino acids, lipids, and proteins, yielding early and advanced glycation end products (AGEs). The AGEs can be formed via degradation of early glycation intermed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb1890704998c1f9d35684db18a015c0
https://doi.org/10.1074/jbc.m115.678581
https://doi.org/10.1074/jbc.m115.678581
Publikováno v:
Journal of Biological Chemistry. 291:9610-9616
Protein glycation refers to the reversible reaction between aldoses (or ketoses) and amino groups yielding relatively stable Amadori (or Heyns) products. Consecutive oxidative cleavage reactions of these products or the reaction of amino groups with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22533a06a7a05f443920370fd04c6011
https://doi.org/10.1074/jbc.m115.702860
https://doi.org/10.1074/jbc.m115.702860
Publikováno v:
Amino Acids. 47:1065-1076
Glycation, or non-enzymatic glycosylation, is a common protein modification formed by reactions between reducing sugars (i.e. aldoses and ketoses) with protein amino groups. Resulting Amadori and Heyns compounds, respectively, can be oxidatively degr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3dd2e3fec399c9b63e56e6568eaa130
https://doi.org/10.1007/s00726-015-1940-2
https://doi.org/10.1007/s00726-015-1940-2
Autor:
Andrej Frolov, Johann Moschner, Athanassios Giannis, Ralf Hoffmann, Viet Duc Nguyen, Uta Greifenhagen
Publikováno v:
Journal of Proteome Research. 14:768-777
Glycation refers to a nonenzymatic post-translational modification formed by the reaction of amino groups and reducing sugars. Consecutive oxidation and degradation can produce advanced glycation end products (AGEs), such as N(ε)-(carboxyethyl)lysin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27d40f1eaa4e1da5b0a309f3357b5026
https://doi.org/10.1021/pr500799m
https://doi.org/10.1021/pr500799m
Autor:
Tatiana Bilova, Uta Greifenhagen, Gagan Paudel, Elena Lukasheva, Dominic Brauch, Natalia Osmolovskaya, Elena Tarakhovskaya, Gerd Ulrich Balcke, Alain Tissier, Thomas Vogt, Carsten Milkowski, Claudia Birkemeyer, Ludger Wessjohann, Andrej Frolov
Publikováno v:
Abiotic and Biotic Stress in Plants-Recent Advances and Future Perspectives
Environmental stress is one of the major factors reducing crop productivity. Due to the oncoming climate changes, the effects of drought and high light on plants play an increasing role in modern agriculture. These changes are accompanied with a pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62b5a1662f0d89c7ee9e9903bb3898ed
http://www.intechopen.com/articles/show/title/glycation-of-plant-proteins-under-environmental-stress-methodological-approaches-potential-mechanism
http://www.intechopen.com/articles/show/title/glycation-of-plant-proteins-under-environmental-stress-methodological-approaches-potential-mechanism
Autor:
Alexey Shirkin, David Singer, Evgeny Bonitenko, Uta Greifenhagen, Artem A. Selyutin, Domenika Thieme, Andrej Frolov, Petra Majovsky, Nikolai G. Sukhodolov, Vladimir Gladilovich, E. A. Podolskaya, Wolfgang Hoehenwarter
Publikováno v:
Journal of chromatography. A. 1443
Phosphorylation is the enzymatic reaction of site-specific phosphate transfer from energy-rich donors to the side chains of serine, threonine, tyrosine, and histidine residues in proteins. In living cells, reversible phosphorylation underlies a unive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24c5db614bcda4298cb4c6316a3c89a6
https://pubmed.ncbi.nlm.nih.gov/27016113
https://pubmed.ncbi.nlm.nih.gov/27016113
Autor:
Tatiana, Bilova, Elena, Lukasheva, Dominic, Brauch, Uta, Greifenhagen, Gagan, Paudel, Elena, Tarakhovskaya, Nadezhda, Frolova, Juliane, Mittasch, Gerd Ulrich, Balcke, Alain, Tissier, Natalia, Osmolovskaya, Thomas, Vogt, Ludger A, Wessjohann, Claudia, Birkemeyer, Carsten, Milkowski, Andrej, Frolov
Publikováno v:
The Journal of Biological Chemistry
Glycation is the reaction of carbonyl compounds (reducing sugars and α-dicarbonyls) with amino acids, lipids, and proteins, yielding early and advanced glycation end products (AGEs). The AGEs can be formed via degradation of early glycation intermed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d6e52fce793851f3ee7dd1d749246be2
https://pubmed.ncbi.nlm.nih.gov/26786108
https://pubmed.ncbi.nlm.nih.gov/26786108
Publikováno v:
Journal of agricultural and food chemistry. 62(16)
Glycation refers to the reaction of amino groups, for example in proteins, with reducing sugars. Intermediately formed Amadori products can be degraded by oxidation (Maillard reactions) leading to a heterogeneous class of advanced glycation end-produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38dc5d3fe8ee1172385e3e2ecf6219fa
https://pubmed.ncbi.nlm.nih.gov/24725187
https://pubmed.ncbi.nlm.nih.gov/24725187