RELATIONSHIP BETWEEN DIABETIC COMPLICATIONS AND ADVANCED-STAGE PRODUCTS OF THE MAILLARD REACTION

https://hdl.handle.net/20.500.14094/0100488683

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34-4_171-177 (fulltext)	pdf	267 KB	73

メタデータID	0100488683
アクセス権	open access
出版タイプ	Version of Record
タイトル	RELATIONSHIP BETWEEN DIABETIC COMPLICATIONS AND ADVANCED-STAGE PRODUCTS OF THE MAILLARD REACTION
著者	著者名 OIMOMI, MUNETADA
言語	English (英語)
収録物名	The Kobe journal of the medical sciences
巻(号)	34(4)
ページ	171-177
刊行日	1988-08
抄録	Lens protein is a long-lived protein. Therefore, the levels of advanced-stage products of the Maillard reaction in lens proteins are considered to reflect the sum of accumulated glycation over time. There were significant correlations between the progression of diabetic neuropathy and retinopathy and levels of advanced - stage products accumulated in the lens nucleus prior to surgery. These results suggest that glycation measured by advanced Maillard product in the lens protein plays an important role in the etiology of diabetic complications.
キーワード	glycation
	Maillard reaction
	diabetes mellitus
	diabetic complication
	cataract
カテゴリ	The Kobe journal of the medical sciences ＞ 34巻＞ 34巻4号（1988-08）
カテゴリ	紀要論文

資源タイプ	departmental bulletin paper
ISSN	0023-2513　OPACで所蔵を検索　 CiNiiで学外所蔵を検索
NCID	AA00711740　OPACで所蔵を検索　 CiNiiで表示