Modification of Amino Acid Residues in Carious Dentin Matrix

• Published in: Journal of dental research Vol. 77; no. 3; pp. 488 - 495
• Main Authors: Kleter, G.A., Damen, J.J.M., Buijs, M.J., Ten Cate, J.M.
• Format: Journal Article
• Language: English
• Published: Los Angeles, CA SAGE Publications 01.03.1998; SAGE PUBLICATIONS, INC
• Subjects: Agrotechnological Research Institute; Amino Acids - chemistry; Arginine - analogs & derivatives; Arginine - analysis; Chromatography, High Pressure Liquid; Collagen - metabolism; Cross-Linking Reagents - analysis; Dental Caries - metabolism; Dentin - chemistry; Dentin - metabolism; Dentistry; Extracellular Matrix Proteins - metabolism; Glycation End Products, Advanced - analysis; Glycosylation; Humans; Hydrolysis; Hydroxyproline - analysis; Instituut voor Agrotechnologisch Onderzoek; Lysine - analogs & derivatives; Lysine - analysis; Maillard Reaction; Ninhydrin - analysis; Protein Processing, Post-Translational; Spectrometry, Fluorescence; Maillard reaction; dentin; physiological cross-links; caries

The Maillard reaction between sugar and protein has been postulated as the cause for the browning and arrestment of caries lesions. This reaction has been implicated as the cause for decreased degradability of collagen in vivo. The aim of the present study was to verify the occurrence of the reactio...