Marcus A Glomb
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Explore the profile of Marcus A Glomb including associated specialties, affiliations and a list of published articles.
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72
Citations
688
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Recent Articles
1.
Panja S, Rankenberg J, Michel C, Cooksley G, Glomb M, Nagaraj R
J Biol Chem
. 2025 Mar;
:108377.
PMID: 40049410
Advanced glycation end products (AGEs) are protein modifications resulting from the chemical reaction between lysine and arginine residues in proteins, and carbonyl compounds, including glyoxal (GO) and methylglyoxal (MGO). N-carboxymethyllysine...
2.
Fokuhl V, Gerlach E, Glomb M
J Agric Food Chem
. 2024 Sep;
72(40):22316-22326.
PMID: 39326013
Singlet oxygen-mediated fragmentation of various dihydrochalcones and chalcones was reported. (Dihydro)cinnamic acids formed in the fragmentation showed a B-ring substitution pattern of the precursor (dihydro)chalcone. For the first time, the...
3.
Volmer J, Arabi S, Henning C, Glomb M, Hinderberger D
Macromol Biosci
. 2022 Dec;
23(3):e2200487.
PMID: 36543753
The changes of technological properties of albumin-based hydrogels induced by increasing degrees of post-translational modification of the protein are reported. Maillard-type modification of amino acids arginine and lysine of albumin...
4.
Eggen M, Merboth P, Neukirchner H, Glomb M
J Agric Food Chem
. 2022 Aug;
70(33):10271-10283.
PMID: 35968682
In the present work, the contribution of lipid peroxidation on modifications of lysine and arginine residues of proteins was investigated. Lipid peroxidation had a major impact on malondialdehyde-derived protein modifications;...
5.
Rau R, Glomb M
J Agric Food Chem
. 2022 Mar;
70(14):4434-4444.
PMID: 35348319
Short-chained α-hydroxycarbonyl compounds such as glycolaldehyde (GA) and its oxidized counterpart glyoxal (GX) are known as potent glycating agents. Here, a novel fluorescent lysine-lysine cross-link 1-(5-amino-5-carboxypentyl)-3-(5-amino-5-carboxy-pentylamino)pyridinium salt (-DLP) was synthesized...
6.
Henning C, Stubner C, Arabi S, Reichenwallner J, Hinderberger D, Fiedler R, et al.
J Agric Food Chem
. 2022 Feb;
70(9):3033-3046.
PMID: 35194998
Glycation significantly alters the physicochemical and biofunctional properties of proteins in foods and in vivo. In the present study, human serum albumin (HSA) as the major transporter of fatty acids...
7.
Eggen M, Glomb M
J Agric Food Chem
. 2021 Dec;
69(50):15374-15383.
PMID: 34905354
The reaction of the -amino group of lysine residues and 1,2-dicarbonyl compounds during Maillard processes leads to advanced glycation end products (AGEs). In the present work, we deliver a comprehensive...
8.
Mertens N, Fokuhl V, Glomb M
J Agric Food Chem
. 2021 Dec;
69(50):15345-15353.
PMID: 34886670
The course of melanin formation is yet not thoroughly resolved on a mechanistic level. With the present study, incubations of catechin (CA)- and cysteine-derived dihydro-1,4-benzothiazine carboxylic acid derivatives were investigated...
9.
Wachter K, Navarrete Santos A, Grosskopf A, Baldensperger T, Glomb M, Szabo G, et al.
Nutrients
. 2021 Nov;
13(11).
PMID: 34836129
Advanced glycation end products (AGEs) result from a non-enzymatic reaction of proteins with reactive carbohydrates. Heat-processed food, such as bread, contains high amounts of AGEs. The activation of the NF-κB...
10.
di Sanzo S, Spengler K, Leheis A, Kirkpatrick J, Randler T, Baldensperger T, et al.
Nat Commun
. 2021 Nov;
12(1):6743.
PMID: 34795246
Posttranslational mechanisms play a key role in modifying the abundance and function of cellular proteins. Among these, modification by advanced glycation end products has been shown to accumulate during aging...