PMID-sentid	Pub_year	Sent_text		comp_official_name	comp_offsetprotein_name	organism	prot_offset
25521393-5	2015	In samples treated at pressure below 400 MPa an insignificant increase of glycation level was observed, whereas high pressure (>600 MPa) has only a minor effect on the number of hexose moieties (Fru) attached to the lysine residue side chain.	Lysine	219-225	zinc finger and BTB domain containing 22	Homo sapiens	198-201	
11982427-2	2002	Three MRPs, Xyl-Lys MRP, Glu-Lys MRP, and Fru-Lys MRP, were prepared by heating lysine with xylose, glucose, and fructose, respectively, at pH 9.0 and 100 degrees C for 3 h and called undialyzed MRPs.	Lysine	80-86	zinc finger and BTB domain containing 22	Homo sapiens	42-45	
28455045-2	2015	Reducing sugars, xylose, ribose, fructose, glucose, and non-reducing sucrose were reacted with glycine (Xyl-Gly, Rib-Gly, Fru-Gly, Glc-Gly, and Suc-Gly), or lysine (Xyl-Lys, Rib-Lys, Fru-Lys, Glc-Lys, and Suc-Lys), respectively, at temperatures of 150 C and 180 C for time periods ranging from 5 to 60min.	Lysine	157-163	zinc finger and BTB domain containing 22	Homo sapiens	122-125	
25636230-2	2015	We optimized the method of identification of lysine residues prone to glycation using the combination of LC-MS, isotopic labeling, and modified synthetic peptide standards with the glycated lysine derivative (Fmoc-Lys(i,i-Fru,Boc)-OH).	Lysine	45-51	zinc finger and BTB domain containing 22	Homo sapiens	222-225