C - Chemistry – Metallurgy – 07 – K
Patent
C - Chemistry, Metallurgy
07
K
C07K 1/107 (2006.01)
Patent
CA 2398213
It has been discovered that facile glycation of proteins can be achieved by colyophilization of a protein with a reducing sugar, subjecting the lyophilized mixture to a vacuum (10 to 50 millitor) and incubating at an elevated temperature (50 to 100°C) for 1 to 24 h. A stable ketoamine derivative is formed with amino groups in the protein and no advanced glycation end products (browning reaction) are observed, as is the case with aqueous glycation procedures. Another novel feature is that the in vacuo glycation reaction takes place with the protonated amine and not the deprotonated amine as is believed to be the case for aqueous glycation reactions. Advantage can be taken of the in vacuo glycation reaction to achieve facile covalent cross-linking of proteins by lyophilizing protein or proteins with compounds containing two or more reducing sugars separated by a linker.
Kaplan Harvey
King Mary Catherine
Stewart Nicolas Andre Stirling
Anhydrovac Inc.
Heenan Blaikie Llp
Kaplan Harvey
King Mary Catherine
Stewart Nicolas Andre Stirling
LandOfFree
In vacuo glycation of proteins does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with In vacuo glycation of proteins, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and In vacuo glycation of proteins will most certainly appreciate the feedback.
Profile ID: LFCA-PAI-O-1944140