The presence of a glucose‐derived Maillard reaction product in the human lens

FEBS Letters

Sady, Candace¹  Nagaraj, Ramanakoppa H.¹ 

[1] Center for Vision Research, Department of Ophthalmology, Case Western Reserve University and University Hospitals of Cleveland, Cleveland, OH 44106, USA

关键词: Glycation;    Protein aging;    Lens crystallin;    Diabetes;   

DOI  :  10.1016/0014-5793(96)00142-1

学科分类：生物化学/生物物理

来源: John Wiley & Sons Ltd.

【 摘 要 】

Pyrraline is an advanced Maillard reaction product formed by the non-enzymatic reaction initiated by glucose with lysine residues on proteins. This reaction involves an intermediate, 3-deoxyglucosone, concentration of which is shown to be elevated in plasma and lenses during diabetes. Bovine lens alpha crystallins incubated with 3-deoxyglucosone showed that pyrraline formation was a major modification and its quantification by two different methods revealed time-dependent accumulation. Pyrraline was quantified in normal, senile cataractous and diabetic lenses. Although a wide variation was observed, the mean value in cataractous lenses (mean ± S.E.: 48.4 ± 12.67 pmol/mg protein) was higher than in age-matched normal lenses (30.9 ± 10.26 pmol). Surprisingly, in diabetic lenses, the mean value was lower than normal lenses (28.4 ± 15.3 pmol). These results suggest that glucose-specific advanced Maillard products occur in the human lens and such modifications may play a role in lens aging and cataract formation.

【 授权许可】

Unknown