IN the course of an investigation into the influence of added glucose upon the action of tissue proteases, an interaction of glucose with the free amino-group was observed. In alkaline solution in the presence of this sugar, the free amino-nitrogen of glycine and of other more complex derivatives of protein, such as a peptic digest of albumin, Witte's peptone, and Parke-Davis' peptone, was found to decrease. Three preparations of glycine, two commercial and one obtained in this laboratory, when allowed to react separately with each of four specimens of glucose from different sources, gave in each case qualitatively and quantitatively similar results. The reaction was found to proceed unchecked in solutions of tested sterility and to be unaffected by preliminary boiling or autoclaving of the reagents.
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Borsook et al. (1925) studied this question.
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