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Non-enzymatic
glycation and cross-linking (Maillard
reaction) are well known processes which accelerate the aging of key
biological molecules. For example, non-enzymatic glycation
of macromolecules such as proteins and certain phospholipids (e.g., phosphatidylethanolamine
and phosphatidylserine) appears to play an
important role in the evolution of diabetic complications. Moreover, glycation is involved in aging of structural proteins
such as collagen and elastin. The
first two intermediates in this process are glucosylsamines
(a.k.a Schiff bases) and fructosamines
(a.k.a Amadori products).
Thereafter The Maillard reaction proceeds through
complex steps of oxidation, dehydration and aromatization resulting in the formation
of irreversible Advance Glycation Edproducts (AGEs). Recently
This
technology is claimed in a pending patent application. Because of the great potential of these
compounds and their apparent safety we are very enthusiastic about their
potential in cosmetic applications and are seeking an industrial partner
interested in their further development and commercialization. (Ref: J333) |
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«Technology Transfer Office : Sponsored Projects : Dartmouth College |
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Phone: (603) 646-3027 |
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Fax: (603) 646-3670 |
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