Detection of tissue glycation by Optoacoustic Spectroscopy (CAT#: STEM-ST-0344-WXH)

Introduction

Glycation is a spontaneous non-enzymatic reaction of free reducing sugars with free amino groups of proteins, DNA, and lipids that forms Amadori products. The Amadori products undergo a variety of irreversible dehydration and rearrangement reactions that lead to the formation of advanced glycation end products (AGEs).

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Principle Applications Procedure Materials Notes Related Products

Principle

Photoacoustic spectroscopy (PAS) is the measurement of the effect of absorbed electromagnetic energy (particularly of light) on matter by means of acoustic detection. The absorbed energy from the light causes local heating and through thermal expansion a pressure wave or sound.

Applications

Detect and quantify chemical functional groups and thus chemical substances

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