Lin C.-J.C.-JKang J.WSo P.T.CCHEN-YUAN DONG2022-04-252022-04-25202116057422https://www.scopus.com/inward/record.uri?eid=2-s2.0-85107817530&doi=10.1117%2f12.2583608&partnerID=40&md5=234a2ba894226536d948053bce593167https://scholars.lib.ntu.edu.tw/handle/123456789/606470Advanced glycation end products (AGEs) contribute to diabetic complications. Proteins undergo a series of complex and chain of biochemical actions in producing AGEs, some of which are fluorescent. In our study, we investigated the effects of glucose, fructose, and galactose in forming AGEs. Porcine tissues such as corneas, tendons, skin, aortas, and kidney were treated in the D-glucose, D-galactose, and D-fructose solutions, and multiphoton microscopy was performed on the glycated tissue specimens. We found that the rate of fAGEs formation from fructose was the highest. ? 2021 SPIE. All rights reserved.Advanced glycation end products (AGEs); Autofluorescence; Multiphoton fluorescence microscopy; Fluorescence; Fructose; Glucose; Glycosylation; Histology; Advanced glycation end products; D-fructose; D-galactose; D-glucose; Multi-photon microscopy; Multiphoton imaging; Porcine tissues; Tissue specimens; Tissue[SDGs]SDG3conference paper10.1117/12.25836082-s2.0-85107817530