Study on the regulation of diorganogermanium compounds on the Maillard reaction of histidine and glycine by fluorescence spectrum

The suppression of diorganogermanium compounds on the Maillard reaction of histidine (His) and glycine (Gly) with glucose has been determined by fluorescence spectrum under physiological conditions. The title compounds show inhibition for the fluorescence intensity (FI) of glycosylated amino acids stronger than Ge-132.