纤维蛋白原
糖基化
化学
纤维蛋白
纤溶
生物化学
赖氨酸
纤溶酶
酶
内科学
医学
免疫学
受体
氨基酸
出处
期刊:Cardiovascular and Hematological Agents in Medicinal Chemistry
[Bentham Science]
日期:2008-07-01
卷期号:6 (3): 206-211
被引量:53
标识
DOI:10.2174/187152508784871981
摘要
Products of normal and pathologic metabolism can react with proteins to cause covalent modification. When such modifications affect fibrinogen they can potentially alter fibrinogen function. Those that have been best studied are oxidation, nitration, homocysteinylation and glycation. It appears that the clottability of fibrinogen is maintained unless the degree of modification is extensive. However, modest degrees of fibrinogen modification can alter the rate of assembly of fibrin monomers into a fibrin clot and the fiber structure and packing. In addition, some types of modification affect lysine residues that are critical to binding, activation and activity of fibrinolytic enzymes. Any of these alterations could potentially affect the susceptibility of fibrin clots to fibrinolysis, and have been shown to do so in vitro. In the case of homocysteinylation and glycation, good evidence exists that fibrinogen modification affects clot stability in vivo. However, direct evidence is still lacking that these modifications contribute to the increased atherothrombotic risk associated with hyperhomocysteinemia and diabetes.
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