ウスイ　テルユキ   Teruyuki USUI
  臼井　照幸
   所属   栄養学部
   職種   教授
言語種別 英語
発行・発表の年月 2003/04
形態種別 研究論文（学術雑誌）
標題 Isolation and identification of the 3-hydroxy-5-hydroxymethyl-pyridinium compound as a novel advanced glycation end product on glyceraldehyde related Maillard reaction
執筆形態 共著
掲載誌名 Bioscience Biotechnology, and Biochemistry
巻・号・頁 67,pp.930-932
著者・共著者 Teruyuki USUI,Fumitaka HAYASE
概要 Glyceraldehyde (200 mM) and N alpha-acetyllysine (100 mM) were incubated in 0.2 M sodium phosphate buffer (pH 7.4) at 37°C for a week. A major compound, glyceraldehyde-related Maillard reaction product, was purified from the reaction mixture using reverse phase (ODS)-HPLC. It was identified as 1-(5-acetylamino-5-carboxypentyl)-3-hydroxy-5-hydroxymethyl-pyridinium, named as GLAP (Glyceraldehyde derived Pyridinium compound), using NMR and MS analyses. It was suggested that GLAP as a novel advanced glycation end product (AGE) is one of the key compounds in the glyceraldehyde-related Maillard reaction.