Age-Related Acceleration of Glycation of Tissue Proteins in Rats
- 1 November 1986
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of Gerontology
- Vol. 41 (6) , 695-698
- https://doi.org/10.1093/geronj/41.6.695
Abstract
The maillard reaction on proteins is a nonenzymatic glycosylation that is now termed glycation and produces a ketoamine linkage on the protein. The extent of this glycation was estimated by determining furosine (ε-N-(2-furoylmethyl)-L-lysine), which is derived from glycated lysine residues. Glycation of rat sciatic nerve and aorta increased with advancing age for up to 50 weeks and the high degree of glycation was maintained thereafter. The level of hemoglobin did not change significantly after 14 weeks. These results suggest that tissue glycation may increase with aging and may be involved in the mechanism of aging.Keywords
This publication has 11 references indexed in Scilit:
- Nonenzymatic Glycosylation and the Pathogenesis of Diabetic ComplicationsAnnals of Internal Medicine, 1984
- Aging of proteins: isolation and identification of a fluorescent chromophore from the reaction of polypeptides with glucose.Proceedings of the National Academy of Sciences, 1984
- Synthesis of N-(1-deoxyhexitol-1-yl)amino acids, reference compounds for the nonenzymic glycosylation of proteinsCarbohydrate Research, 1984
- EVALUATION OF COLORIMETRIC METHOD USING THIOBARBITURIC ACID FOR THE DETERMINATION OF GLYCOSYLATED HEMOGLOBIN1984
- Accelerated age-related browning of human collagen in diabetes mellitus.Proceedings of the National Academy of Sciences, 1984
- Specific Quantitation by HPLC of Protein (Lysine) Bound Glucose in Human Serum Albumin and Other Glycosylated Proteinscclm, 1981
- Glycosylated collagenBiochemical and Biophysical Research Communications, 1979
- Diabetic cataract formation: potential role of glycosylation of lens crystallins.Proceedings of the National Academy of Sciences, 1978
- Glycosylated Hemoglobins and Long-Term Blood Glucose Control in Diabetes MellitusJournal of Clinical Endocrinology & Metabolism, 1977
- Biological inactivation of proteins by the Maillard reaction. Effect of mild heat on the tertiary structure of insulinJournal of Agricultural and Food Chemistry, 1976