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Advanced Glycation Endproducts Induce Photocrosslinking and Oxidation of Bovine Lens Proteins Through Type‐I Mechanism
Author(s) -
Fuentealba Denis,
Friguet Bertrand,
Silva Eduardo
Publication year - 2009
Publication title -
photochemistry and photobiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.818
H-Index - 131
eISSN - 1751-1097
pISSN - 0031-8655
DOI - 10.1111/j.1751-1097.2008.00415.x
Subject(s) - chemistry , hydrogen peroxide , oxygen , ferricyanide , glycation , crystallin , photochemistry , decomposition , peroxide , maillard reaction , biophysics , biochemistry , organic chemistry , receptor , biology
Advanced glycation endproducts (AGEs) have been suggested as photosensitizers that are capable of mediating eye lens photo‐damage during aging. In the present work, we investigate the photo‐crosslinking and oxidation of bovine lens proteins sensitized by AGEs, with special regard to low oxygen conditions. A mechanistic study was conducted using different oxygen concentrations and specific additives with the aim either to scavenge or enhance Type‐I or Type‐II photoprocesses. Quantum yields for Trp decomposition were determined at 5%, 20% and 100% O 2 , in the presence of ferricyanide and D 2 O to elucidate the mechanism of action of AGEs. Type‐I mechanism proved to be the most efficient pathway for AGE‐sensitized Trp decomposition at low oxygen concentration. Photocrosslinking of lens proteins and crystallin fractions due to Type‐I interaction was observed. The influence of the oxygen concentration and additives was also studied. The results show that both Type‐I mechanism and oxygen‐mediated reactions contribute to protein crosslinking. Carbonyl group formation due to protein photo‐oxidation was detected with Oxyblot technique. The generation of high levels of hydrogen peroxide during the irradiations was detected and attributed mainly to Type‐I reactions. The results support that AGEs act preferentially as Type‐I sensitizers at the low oxygen concentration found in the lens and are capable of inducing protein crosslinking, oxidation and peroxide formation.