Comparison of immunomagnetic beads coated with protein A, protein G, or goat anti-mouse immunoglobulins. Applications in enzyme immunoassays and immunomagnetic separations.
Immunomagnetic beads were prepared using either protein A (PA) or protein G (PG) coupled to magnetic beads for binding antibodies at their Fc region. The performance of these beads was compared with commercially available beads coated with goat anti-mouse (G alpha M) immunoglobulins. Both the PA- and PG-beads possessed a higher binding capacity than the…Read More
A hypothesis: Fructosamine-3-Kinase-Related-Protein (FN3KRP) catalyzes deglycation of Maillard intermediates directly downstream from fructosamines
Non-enzymatic glycation (a.k.a. Maillard reaction) is a series of random spontaneous reactions between reducing sugars and amines resulting in the formation of irreversible Advanced Glycation Endproducts (AGE’s). In food chemistry, this process is beneficial by contributing to flavor, aroma, texture and appearance of cooked foods. In vivo, however, Maillard reaction is deleterious because uncontrolled modification…Read More