CML: a brief history

被引：47

作者：

Thorpe, SR ^{[1
]}

Baynes, JW ^{[1
]}

机构：

[1] Univ S Carolina, Dept Biochem & Chem, Columbia, SC 29208 USA

来源：

MAILLARD REACTION IN FOOD CHEMISTRY AND MEDICAL SCIENCE: UPDATE FOR THE POSTGENOMIC ERA | 2002年 / 1245卷

关键词：

advanced glycation end-product (AGE); advanced lipoxidation end-product (ALE); carboxyrnethyllysine; diabetes; dyslipidemia;

D O I：

10.1016/S0531-5131(02)00881-6

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

This article summarizes the history of N-epsilon-(carboxymethyl)lysine (CML), from its discovery as a product of cleavage of Amadori adducts on proteins, to its recognition as the major Maillard reaction product in tissue proteins, and its role as an indicator of glycoxidative, lipoxidative, oxidative and carbonyl stress in biological systems. We also discuss the pathophysiological significance of CML and present directions for future research. (C) 2002 Elsevier Science B.V. All rights reserved.

引用

页码：91 / 99

页数：9

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