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Some Natural Compounds Enhance N ɛ ‐(Carboxymethyl)lysine Formation
Author(s) -
Fujiwara Yukio,
Kiyota Naoko,
Motomura Keita,
Mera Katsumi,
Takeya Motohiro,
Ikeda Tsuyoshi,
Nagai Ryoji
Publication year - 2008
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1196/annals.1433.015
Subject(s) - chemistry , glycation , pyridoxamine , maillard reaction , lysine , advanced glycation end product , lipid peroxidation , quercetin , pharmacology , methylglyoxal , biochemistry , antioxidant , enzyme , receptor , amino acid , medicine , pyridoxal
Since pyridoxamine, which traps intermediates in the Maillard reaction and lipid peroxidation reaction, significantly inhibits the development of retinopathy and neuropathy in the streptozotocin‐induced diabetic rat, treatment with advanced glycation end product inhibitors and antioxidants may be a potential strategy for the prevention of clinical diabetic complications. However, the paradoxical effect of green tea has been reported; although plasma hydroperoxide levels were ameliorated, the level of N ɛ ‐(carboxyethyl)lysine (CML) in tendon and plasma was increased by the oral administration of green tea to diabetic rats. In the present study, we measured the effect of natural compounds on CML formation by enzyme‐linked immunosorbent assay. A significant amount of CML was observed when bovine serum albumin was incubated with ribose for 7 days. Under the same conditions, natural compounds, such as desgalactotigonin, showed inhibitory effects, whereas quercetin and acteoside enhanced CML formation, indicating that natural compounds contain both inhibitors and enhancers for CML formation.