Production and characterization of antibodies to advanced glycation products on proteins

Biochem Biophys Res Commun. 1989 Jul 31;162(2):740-5. doi: 10.1016/0006-291x(89)92372-3.


Antibodies directed against advanced glycation products formed during Maillard reaction have been generated and characterized. These antibodies reacted specifically with advanced glycation products in common among proteins incubated with glucose, but not early-stage compounds such as a Schiff base adduct and Amadori rearrangement products. Incubation of bovine serum albumin with glucose caused a time-related increase in immunoreactivity and a concomitant increase in fluorescence intensity. These antibodies may serve as a useful tool to elucidate pathophysiological roles of advanced Maillard reaction in diabetic complications and aging processes.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Antibodies / immunology*
  • Antigens / immunology
  • Binding Sites, Antibody
  • Binding, Competitive
  • Chemical Phenomena
  • Chemistry
  • Enzyme-Linked Immunosorbent Assay
  • Epitopes / immunology*
  • Glycoproteins / immunology*
  • Glycosylation
  • Haptens
  • Hemocyanins / immunology
  • Maillard Reaction
  • Oxidation-Reduction
  • Ribonuclease, Pancreatic / immunology
  • Schiff Bases
  • Serum Albumin / immunology
  • Serum Albumin, Bovine / immunology
  • Spectrometry, Fluorescence


  • Antibodies
  • Antigens
  • Epitopes
  • Glycoproteins
  • Haptens
  • Schiff Bases
  • Serum Albumin
  • Serum Albumin, Bovine
  • Hemocyanins
  • Ribonuclease, Pancreatic
  • keyhole-limpet hemocyanin