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Nonenzymatic Browning in Vivo: Possible Process for Aging of Long-Lived Proteins

Monnier, Vincent M., Cerami, Anthony·1981·Science

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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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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