환원당에 의한 생체단백질의 Glycosylation = Glycosylation of Body Protein by Reducing Sugar

다국어 초록 (Multilingual Abstract)

In order to get further informations on the loss of biologic function by the nonenzymatic reaction of glucose with proteins, reducing sugars (glucose, fructose, galactose, mannose, ribose and xylose) were reacted with proteins (bovine serum albumin, lysozyme, ovalbumin, RNase A) in 0.2 M phosphate buffer (pH 7.4) at 37℃, and polymerization of proteins and changes in amino acid composition were compared. Proteins tested were polymerized and some amino acid residues were impaired significantly by Maillard reaction. The degree of polymerization and impairment of amino acid residues, however, were different, depending on the kinds of proteins and reducing sugars.