The presence of a glucose‐derived Maillard reaction product in the human lens

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Abstract
Pyrraline is an advanced Maillard reaction product formed by the non-enzymatic reaction initiated by glucose with lysine residues on proteins. This reaction involves an intermediate, 3-deoxyglucosone, concentration of which is shown to be elevated in plasma and lenses during diabetes. Bovine lens alpha crystallins incubated with 3-deoxyglucosone showed that pyrraline formation was a major modification and its quantification by two different methods revealed time-dependent accumulation. Pyrraline was quantified in normal, senile cataractous and diabetic lenses. Although a wide variation was observed, the mean value in cataractous lenses (mean +/- S.E.: 48.4 +/- 12.67 pmol/mg protein) was higher than in age-matched normal lenses (30.9 +/- 10.26 pmol). Surprisingly, in diabetic lenses, the mean value was lower than normal lenses (28.4 +/- 15.3 pmol). These results suggest that glucose-specific advanced Maillard products occur in the human lens and such modifications may play a role in lens aging and cataract formation.

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