Conversion of Amadori product of Maillard reaction to N ϵ‐(carboxymethyl)lysine in alkaline condition

FEBS Letters

Araki, Tomohiro²  Nagai, Ryoji³  Ueda, Shoichi¹  Sano, Hiroyuki³  Kawasaki, Yukie³  Horiuchi, Seikoh³  Ikeda, Kazuyoshi³  Yoshida, Masaki¹ 

[1] Department of Urology, Kumamoto University School of Medicine, Kumamoto, Japan;Faculty of Agriculture, Kyushu Tokai University, Aso, Kumamoto, Japan;Department of Biochemistry, Kumamoto University School of Medicine, Honjo, 2-2-1, Kumamoto 860, Japan

关键词: N ϵ-(carboxymethyl)lysine (CML);    Advanced glycation end product (AGE);    Glycation;    Glycoxidation;    Amadori rearrangement product;   

DOI  :  10.1016/S0014-5793(98)00263-4

学科分类：生物化学/生物物理

来源: John Wiley & Sons Ltd.

【 摘 要 】

N ^ϵ-(carboxymethyl)lysine (CML) is known to be formed by oxidative cleavage of Amadori products between C-2 and C-3 of the carbohydrate chain. We report here that CML formation from Amadori compounds is highly accelerated under alkaline conditions. Incubation of glycated human serum albumin (HSA) in 0.1 N NaOH led to the formation of CML whereas glycated HSA reduced by NaCNBH₃ or non-glycated HSA did not generate CML. N ^α-t-butyloxycarbonyl-N ^ϵ-fructoselysine (Boc-FL), a model compound of Amadori product, was converted to CML under alkaline conditions. CML level of human sera (n=224) preincubated with 0.1 N NaOH correlated well with glycated albumin value (r=0.912) and hemoglobin A1c (r=0.797).

【 授权许可】

Unknown