N-glycosylation of proteins
Year: 2025
Type: article
Abstract: Maillard reaction includes interaction of reducing sugar with any compound containing free amino group, which is resulted in formation of colored high-molecular compounds [1, 2]. Despite intensive research, a complete mechanism of Maillard reaction is still undefined. Primary product of reaction between sugars and amino acids, N-glycoside right after its formation experiences two types of transformations: 1. hydrolyzation into initial products and 2. rearrangement according to scheme offered by Amadori, which product is 1-amino-1-deoxy-2 ketose [3]. We have studied proteins N-glycosylation mechanism during Maillard reaction. Proteins mainly participate in Maillard reaction in the form of their free amino groups, to which ε-amino groups of lysin and α-amino groups of terminal amino acids belong.
Authors: Karkashadze, Nino Guram, Uridia, Rusudan Zurab, Tserodze, Nana Prokof, Tatiashvili, Leila Tariel, Gvidani, Sophia Anzor, Bolkvadze, Nona Tamaz, Dolidze, Liparit Avtandil
Institutions: Tbilisi State University, Georgian Technical University
Language: English
Subfield: Clinical Biochemistry
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W7084762471
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