Advanced Glycation End Products of the Maillard Reaction in Aortic Pepsin-Insoluble and Pepsin-Soluble Collagen From Diabetic Rats

Diabetes ◽  
1996 ◽  
Vol 45 (8) ◽  
pp. 1037-1043 ◽  
Author(s):  
J. Meng ◽  
N. Sakata ◽  
S. Takebayashi ◽  
T. Asano ◽  
T. Futata ◽  
...  
2003 ◽  
Vol 31 (6) ◽  
pp. 1423-1425 ◽  
Author(s):  
N. Karachalias ◽  
R. Babaei-Jadidi ◽  
N. Ahmed ◽  
P.J. Thornalley

The accumulation of AGEs (advanced glycation end products) in diabetes mellitus has been implicated in the biochemical dysfunction associated with the chronic development of microvascular complications of diabetes – nephropathy, retinopathy and peripheral neuropathy. We investigated the concentrations of fructosyl-lysine and AGE residues in protein extracts of renal glomeruli, retina, peripheral nerve and plasma protein of streptozotocin-induced diabetic rats and normal healthy controls. Glycation adducts were determined by LC with tandem MS detection. In diabetic rats, the fructosyl-lysine concentration was increased markedly in glomeruli, retina, sciatic nerve and plasma protein. The concentrations of N∊-carboxymethyl-lysine and N∊-carboxyethyl-lysine were increased in glomeruli, sciatic nerve and plasma protein, and N∊-carboxymethyl-lysine also in the retina. Hydroimidazolone AGEs derived from glyoxal, methylglyoxal and 3-deoxylglucosone were major AGEs quantitatively. They were increased in the retina, nerve, glomeruli and plasma protein. AGE accumulation in renal glomeruli, retina, peripheral nerve and plasma proteins is consistent with a role for AGEs in the development of nephropathy, retinopathy and peripheral neuropathy in diabetes. High-dose therapy with thiamine and Benfotiamine suppressed the accumulation of AGEs, and is a novel approach to preventing the development of diabetic complications.


RSC Advances ◽  
2020 ◽  
Vol 10 (18) ◽  
pp. 10402-10410 ◽  
Author(s):  
Bei Hu ◽  
Lin Li ◽  
Yi Hu ◽  
Di Zhao ◽  
Yuting Li ◽  
...  

Dietary advanced glycation end products (AGEs) are formed via the Maillard reaction in foods, especially in reheated foods, and can cause chronic diseases.


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