Polymerization of Proteins Caused by Reaction with Sugars and the Formation of 3-Deoxyglucosone under Physiological Conditions
Polymerization of Proteins Caused by Reaction with Sugars and the Formation of 3-Deoxyglucosone under Physiological Conditions
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生理条件下蛋白质与糖反应发生聚合并形成3-脱氧葡萄糖醛酮
DOI：
10.1271/bbb1961.52.1451
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发表时间：
1988
期刊：
影响因子：
--
通讯作者：
H. Kato
中科院分区：
文献类型：
--
作者：
Dong;F. Hayase;H. Kato
在37℃、pH 7.4的生理条件下，溶菌酶、核糖核酸酶A、卵清蛋白和牛血清白蛋白与还原糖反应，研究了反应过程中蛋白质的聚合、氨基酸组成的变化和形成的羰基化合物。所有蛋白-糖系统的孵育均导致精氨酸和赖氨酸残基的显着损失。果糖和戊醛糖的聚合以及溶菌酶精氨酸残基的损伤比己醛糖更高。 3-脱氧葡萄糖酮（3DG）被认为是蛋白质与葡萄糖和果糖反应体系中产生的主要羰基化合物之一。蛋白质-果糖体系中3DG的形成量是蛋白质-葡萄糖体系中的1.3-2倍。单独的葡萄糖不会聚合琥珀酰化溶菌酶，但果糖可以聚合，并且仅损害精氨酸残基。这些结果表明，3DG是由葡萄糖与蛋白质中的游离氨基反应生成的，而它是由单独的果糖通过游离氨基的修饰生成的。强烈表明3DG是负责蛋白质聚合的交联剂和精氨酸残基的攻击者。
Lysozyme, ribonuclease A, ovalbumin and bovine serum albumin were reacted with reducing sugars under physiological conditions of 37°C and pH 7.4, and polymerization of proteins, changes in amino acid composition and carbonyl compounds formed during the reaction were investigated. Incubation of all the protein-sugar systems resulted in noticeable losses of arginine and lysine residues. Polymerization, as well as impairment of arginine residues of lysozyme, with fructose and aldopentose was higher than with aldohexoses. 3-Deoxyglucosone (3DG) was identified as one of the major carbonyl compounds generated in the reaction systems of proteins with glucose and fructose. The formation of 3DG in protein-fructose systems was 1.3-2 times that in protein-glucose systems. Glucose alone did not polymerize succinylated lysozyme, but fructose did and it impaired only arginine residues. These results indicate that 3DG was generated on the reaction between glucose and free amino groups in proteins, whereas it was generated from fructose alone with the modification of free amino groups. It is strongly suggested that 3DG was the cross-linker responsible for the polymerization of proteins and the attacker of arginine residues.