Lipoic acid prevents collagen abnormalities in tail tendon of high‐fructose‐fed rats

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Abstract
Background: Non-enzymatic glycation of proteins, leading to chemical modification and cross-linking are of importance in the pathology of diabetic complications. We studied the effect of α-lipoic acid (LA) on the glycation and cross-linking of collagen from tail tendon of high-fructose-fed rats. Methods: The rats were divided into four groups of six each. Two groups of rats were fed with a high-fructose diet (60/100 g diet) and administered with either LA (35 mg/kg body weight, intraperitoneally) (FRU + LA) or saline (FRU) for 45 days. The other two groups were fed control diet containing starch (60/100 g diet) and administered with either saline (CON) or LA (CON + LA). The rats were maintained for 45 days and then sacrificed. Collagen was isolated from tail tendon and the extent of glycation, fluorescence, aldehyde and peroxidation levels were measured. The tail tendons were separated, and shrinkage temperature was also measured. Acid-soluble collagen was extracted from tail tendon and subjected to sodium dodecyl sulphate polyacrylamide gel electrophoresis. Results: Fructose administration caused accumulation of collagen in tail tendon. Glycation, collagen-linked fluorescence, aldehyde and peroxide contents were elevated. The gel pattern of acid-soluble collagen from the fructose-fed rat showed elevated β-component. These changes were alleviated by the simultaneous administration of LA. Conclusion: Administration of LA has a positive influence on tail tendon collagen glycation and other variables in high-fructose-fed rats.