FEBS Letters | |
The presence of a glucose‐derived Maillard reaction product in the human lens | |
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
【 预 览 】
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RO201912020302479ZK.pdf | 529KB | download |