Glycation of plasma lipoprotein lipid membrane and screening for lipid glycation inhibitor

被引:6
作者
Nakagawa, Kiyotaka [1 ]
Ibusuki, Daigo [1 ]
Yamashita, Shinji [1 ]
Miyazawa, Teruo [1 ]
机构
[1] Tohoku Univ, Grad Sch Agr Sci, Food & Biodynam Chem Lab, Aoba Ku, Sendai, Miyagi 9818555, Japan
来源
MAILLARD REACTION: RECENT ADVANCES IN FOOD AND BIOMEDICAL SCIENCES | 2008年 / 1126卷
关键词
Amadori product; diabetes; glycation; lipid peroxidation; low-density lipoprotein; Maillard reaction; phosphatidylethanolamine; pyridoxal 5 '-phosphate;
D O I
10.1196/annals.1433.032
中图分类号
R5 [内科学];
学科分类号
1002 ; 100201 ;
摘要
We recently reported that phosphatidylethanolamine (PE)-linked Amadori product (Amadori-PE) increased abnormally in diabetic plasma. However, the glycation mechanism of human plasma low-density lipoprotein (LDL) is still unclear. Moreover, lipid glycation inhibitors have yet to be discovered. In this study, we compared the glycation kinetics of LDL lipid and LDL protein in vitro and screened lipid glycation inhibitors. LDL-PE was converted to Amadori-PE followed by LDL protein (apoB) glycation. Pyridoxal T-phosphate could easily react with PE before the glucose-PE reaction, and the PE-pyridoxal 5'-phosphate adduct was detected in human red blood cells. Pyridoxal 5'-phosphate can be used in diabetes prevention.
引用
收藏
页码:288 / 290
页数:3
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