The application notes include recommended starting dilutions; optimal dilutions/concentrations should be determined by the end user.
The non enzymatic reaction of reducing carbohydrates with lysine side chains and N terminal amino groups of macromolecules (amino acids, proteins, phospholipids and nucleic acids) is called the Maillard reaction or glycation. The latter products of this process, termed advanced glycation end products (AGEs), adversely affect the functional properties of proteins, lipids and DNA.
In long lived tissue proteins, these chemical modifications accumulate with age and may contribute to the pathophysiology of ageing and long term complications of diabetes, atherosclerosis and renal failure.
Cell Membrane and Secreted
Advanced glycation end products antibody
Western blot - Anti-AGE antibody (ab176173)
Western Blot analysis of proteins (500 ng) incubated either with glucose or not. Left panel corresponds to incubations with unpurified antibody 1) PI and 2) Test bleed. Right panel shows incubation with ab176173 at a 1/500 dilution.
Shan G et al. Increase in Blood Glutathione and Erythrocyte Proteins Related to Glutathione Generation, Reduction and Utilization in African-American Old Women with Diabetes. J Sci Technol Environ5:N/A (0).
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