L-Arginine inhibits in vitro nonenzymatic glycation and advanced glycosylated end product formation of human serum albumin
L-Arginine inhibits in vitro nonenzymatic glycation and advanced glycosylated end product formation of human serum albumin
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L-精氨酸抑制人血清白蛋白的体外非酶糖化和高级糖基化终产物形成
DOI：
10.1007/bf00805722
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发表时间：
1996
期刊：
影响因子：
3.5
通讯作者：
P. Wiesenfeld
中科院分区：
文献类型：
--
作者：
D. A. Servetnick;D. Bryant;Kevin J. Wells;P. Wiesenfeld
摘要L-精氨酸(Arg)具有与氨基胍(AG)相似的结构，可抑制糖基化和晚期糖基化终末产物(AGE)的形成。人血清白蛋白(100 mg/ml)与葡萄糖(200 MM)、葡萄糖和等摩尔浓度的精氨酸、N-α-乙酰精氨酸或氨基己酸二乙三胺五乙酸在37℃孵育2周。在没有DTPA的情况下，电喷雾电离质谱仪显示，在Arg的存在下，共价结合的葡萄糖减少了70%，而在AG存在的情况下，减少了30%。胰酶对葡萄糖和精氨酸孵育的HSA的消化率与单独孵育的HSA相似。这表明与不存在Arg相比，在Arg存在下对HSA的共价修饰较少。当孵育中含有DTPA时，放射自显影显示在Arg和AG存在下，HSA亚基的14C标记较少。当精氨酸的α-氨基被乙酰基封闭时，标记与葡萄糖孵育的人血清白蛋白相似，提示α-氨基参与了抑制作用。Arg可降低HSA ex370和em440的荧光强度，但AG的作用强于Arg。这些结果表明，Arg和AG一样，可以抑制糖基化和AGE的形成。
SummaryL-Arginine (Arg) has a structure similar to that of aminoguanidine (AG) and may inhibit glycation and advanced glycosylated end product (AGE) formation. Human serum albumin (HSA) (100mg/ml) was incubated for 2 weeks with glucose (200mM) at 37°C or with glucose and equimolar concentrations of Arg, N-α-acetyl Arg, or AG with or without 25mM diethylenetriaminepentaacetic acid (DTPA). In the absence of DTPA, electrospray ionization mass spectrometry showed a 70% reduction of covalently bound glucose in the presence of Arg and a 30% reduction with AG. Digestibility by trypsin of HSA incubated with glucose and Arg was similar to that of HSA incubated alone. This suggests less covalent modification of HSA in the presence of Arg as compared with the absence of Arg. When incubations contained DTPA, autoradiography showed less14C labeling of HSA subunits in the presence of Arg and AG. When theα-amino group of Arg was blocked with an acetyl group, labeling was similar to that of HSA incubated with glucose, suggesting involvement of theα-amino group in the inhibition. Fluorescence of HSA at ex370 and em440 was reduced with Arg, but AG was more effective than Arg. These results suggest that Arg, like AG, can inhibit glycation and AGE formation.
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影响因子：
2.9
作者：
WELLSKNECHT, KJ;ZYZAK, DV;BAYNES, JW
通讯作者：
BAYNES, JW
DOI：
10.1056/nejm198805193182007
发表时间：
1988-05
期刊：
The New England journal of medicine
影响因子：
--
作者：
M. Brownlee;A. Cerami;H. Vlassara
通讯作者：
M. Brownlee;A. Cerami;H. Vlassara
影响因子：
56.9
作者：
BROWNLEE, M;VLASSARA, H;CERAMI, A
通讯作者：
CERAMI, A
在生理条件下由 Amadori 化合物形成反应中间体。
影响因子：
3.9
作者：
Zyzak,DV;Richardson,JM;Thorpe,SR;Baynes,JW
通讯作者：
Baynes,JW