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Glycaemic control and in vivo non‐oxidative Maillard reaction: urinary excretion of pyrraline in diabetes patients
Author(s) -
PORTEROOTÍN M.,
PAMPLONA R.,
BELLMUNT M. J.,
BERGUA M.,
PRAT J.
Publication year - 1997
Publication title -
european journal of clinical investigation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.164
H-Index - 107
eISSN - 1365-2362
pISSN - 0014-2972
DOI - 10.1046/j.1365-2362.1997.1900740.x
Subject(s) - fructosamine , creatinine , medicine , urinary system , endocrinology , diabetes mellitus , pentosidine , renal function , maillard reaction , chemistry , glycation , biochemistry
The presence of pyrraline in human urine has recently been described. Using reversed‐phase high‐performance liquid chromatography, we measured urinary pyrraline in 45 insulin‐treated diabetic patients with preserved renal function and in 30 age‐ and sex‐matched healthy subjects. The relationship between urinary pyrraline and metabolic control parameters in the diabetic population (glycaemia, fructosamine, haemoglobin Al c , and 1‐year mean haemoglobin A1 c ) was evaluated. The mean urinary level of pyrraline in diabetic patients with poor glycaemic control (HbA 1c > 9.5%) was higher than that in healthy subjects (1.12 ± 0.35 vs. 0.75 ± 0.2 μmol mmol −1 creatinine, P < 0.04), whereas in patients with good to moderate glycaemic control (HbA1 c < 9.5) it was slightly but not significantly higher than in healthy subjects (0.80 ± 0.3 μmol mmol −1 creatinine vs. 0.75 ± 0.2 μmol mmol −1 creatinine). There is a significant correlation between urinary pyrraline level and glycaemia ( P < 0.008), haemoglobin A1 c ( P < 0.01) and 1‐year mean haemoglobin A1 c values ( P < 0.007), but not with fructosamine. The results of the present work prove, for the first time, that glycaemic status influences circulating levels of advanced Maillard reaction products.