Abstract
EVER since the discovery that alloxan could induce diabetes1 in animals, this compound has been the agent of choice in producing experimental diabetes. While the maximal modifications in the chemical structure of alloxan compatible with maintenance of diabetogenic action are known, its mode of action is still debated. That property of alloxan most frequently implicated in studies on its action is its ability to inhibit a variety of -SH enzymes such as succinoxidase, urease, papain, cathepsin, and the enzyme which acetylates aromatic amines2, although its action is not confined to such enzymes.
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GRAY, C., BROOKE, M. & GERHART, J. Inhibition of Urease by Alloxan and Alloxanic Acid. Nature 184, 1936–1937 (1959). https://doi.org/10.1038/1841936a0
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DOI: https://doi.org/10.1038/1841936a0
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