The DOI matches its Crossref record.
Nonenzymatic Browning in Vivo: Possible Process for Aging of Long-Lived Proteins
Abstract
The incubation of lens proteins with reducing sugars leads to the formation of fluorescent yellow pigments and cross-links similar to those reported in aging and cataractous human lenses. Called nonenzymatic browning or the Maillard reaction, this aging process also occurs in stored foods. Reducing sugars condense with the free amino group of proteins, then rearrange and dehydrate to form unsaturated pigments and cross-linked products. Although most proteins in living systems turn over with sufficient rapidity to avoid nonenzymatic browning, some, such as lens crystallins and skin collagen, are exceptionally long-lived and may be vulnerable.
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Cited by
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BECKMAN, K. B., & AMES, B. N. (1998) · Physiological Reviews · doi:10.1152/physrev.1998.78.2.547 · Cited by 3,879
Sies, H., Berndt, C., & Jones, D. P. (2017) · Annual Review of Biochemistry · doi:10.1146/annurev-biochem-061516-045037 · Cited by 3,520
Oxidative stress hypothesis in Alzheimer’s disease
Markesbery, W. R. (1997) · Free Radical Biology and Medicine · doi:10.1016/s0891-5849(96)00629-6 · Cited by 2,383
Vistoli, G., De Maddis, D., Cipak, A., Zarkovic, N., Carini, M., & Aldini, G. (2013) · Free Radical Research · doi:10.3109/10715762.2013.815348 · Cited by 823
Advanced glycation end products contribute to amyloidosis in Alzheimer disease
Vitek, M. P., Bhattacharya, K., Glendening, J. M., Stopa, E., Vlassara, H., Bucala, R., Manogue, K., & Cerami, A. (1994) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.91.11.4766 · Cited by 806
Self-citation
Metadata
- Authors
- Monnier, V. M., & Cerami, A.
- Venue
- Science
- Published
- 1981-01-30
- Volume
- 211
- Issue
- 4481
- Pages
- 491-493
- ISSN
- 0036-8075 (ISSN-L)
- 1095-9203
- OpenAlex
- W2077034296
- Cited by
- 764
- References
- 0
- FWCI
- 9.02
- Type
- journal article
- Language
- en
- Open access
- closed
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- Monnier, V. M., & Cerami, A. (1981). Nonenzymatic Browning in Vivo: Possible Process for Aging of Long-Lived Proteins. Science. https://doi.org/10.1126/science.6779377
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Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
