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Pentosidine
Nom chimique: 2-(((S)-4-amino-4-carboxybutyl)amino)-4-((S)-5-amino-5-carboxypentyl)-1H-imidazo[4,5-b]pyridin-4-ium trifuoroacetic acid salt // Synonymes: Pentosidine trifluoroacetic acid salt
- n° Art.:HAA3030
- n° CAS:124505-87-9
- Formule:C17H27N6O4
- Storage temperature:-20°C
- Masse moléculaire:379,43 g/mol
from 395,00 €
description
Maillard Reaction Products (MRPs) are indicators for the heat treatment of food, as well as markers of nutritional quality. They also appear naturally in the human body as so-called Advanced Glycation End Products (AGEs). As such, they are indicators for body health and disease processes, including inflammation, diabetes, cancer and ageing. Consequently, AGEs gained broad attention in cosmetics, biochemistry, food, and pharmaceutical applications.
This material is supplied as a salt containing varying contents of the acid counterion. The net content of each batch is specified in the respective certificate of analysis.
references
A sensitive and specific HPLC method for the determination of total pentosidine concentration in plasma; D. Slowik-Zylka, K. Safranow, V. Dziedziejko, H. Bukowska, K. Ciechanowski and D. Chlubek; J Biochem Biophys Methods 2004; 61: 313-29. https://doi.org/10.1016/j.jbbm.2004.06.002
Early glycation products produce pentosidine cross-links on native proteins. novel mechanism of pentosidine formation and propagation of glycation; P. Chellan and R. H. Nagaraj; J Biol Chem 2001; 276: 3895-903. https://doi.org/10.1074/jbc.M008626200
Cell-associated pentosidine as a marker of aging in human diploid cells in vitro and in vivo; D. R. Sell, M. Primc, I. A. Schafer, M. Kovach, M. A. Weiss and V. M. Monnier; Mechanisms of Ageing and Development 1998; 105: 221-240. https://doi.org/10.1016/s0047-6374(98)00090-6
Detection and quantification of pentosidine in foods; T. Henle, U. Schwarzenbolz and H. Klostermeyer; Zeitschrift fr Lebensmitteluntersuchung und -Forschung A 1997; 204: 95-98. https://doi.org/10.1007/s002170050043
Identification of pentosidine as a native structure for advanced glycation end products in beta-2-microglobulin-containing amyloid fibrils in patients with dialysis-related amyloidosis; T. Miyata, S. Taneda, R. Kawai, Y. Ueda, S. Horiuchi, M. Hara, K. Maeda and V. M. Monnier; Proc Natl Acad Sci U S A 1996; 93: 2353-8. https://doi.org/10.1073/pnas.93.6.2353
Formation of pentosidine during nonenzymatic browning of proteins by glucose. Identification of glucose and other carbohydrates as possible precursors of pentosidine in vivo; D. G. Dyer, J. A. Blackledge, S. R. Thorpe and J. W. Baynes; Journal of Biological Chemistry 1991; 266: 11654-11660.
Mechanism of formation of the Maillard protein cross-link pentosidine. Glucose, fructose, and ascorbate as pentosidine precursors; S. K. Grandhee and V. M. Monnier; Journal of Biological Chemistry 1991; 266: 11649-11653.
End-stage renal disease and diabetes catalyze the formation of a pentose-derived crosslink from aging human collagen; D. R. Sell and V. M. Monnier; J Clin Invest 1990; 85: 380-4. https://doi.org/10.1172/JCI114449
Structure elucidation of a senescence cross-link from human extracellular matrix. Implication of pentoses in the aging process; D. R. Sell and V. M. Monnier; J Biol Chem 1989; 264: 21597-602.
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