N-glycosylation of proteins
Authors/Creators
- 1. Department of Chemical Ecology, P. Melikishvili Institute of Physical and Organic Chemistry, Iv. Javakhishvili Tbilisi State University, Georgia.
- 2. Department of Clinical Anatomy and Experimental Modeling, Al. Natishvili Institute of Morphology, Iv. Javakhishvili Tbilisi State University, Georgia.
- 3. Faculty of Chemical Technology and Metallurgy, Georgian Technical University, Georgia.
Description
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.
Files
WJARR-2025-1348.pdf
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(622.6 kB)
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