Glycation of human cortical and cancellous bone captures differences in the formation of Maillard reaction products between glucose and ribose.
Glycation of human cortical and cancellous bone captures differences in the formation of Maillard reaction products between glucose and ribose.
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DOI：
10.1371/journal.pone.0117240
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发表时间：
2015
期刊：
影响因子：
3.7
通讯作者：
Vashishth D
中科院分区：
文献类型：
--
作者：
Sroga GE;Siddula A;Vashishth D
为了更好地了解骨基质糖基化的某些方面，我们使用了体外糖基化方法。在两周内，我们的糖化过程导致形成晚期糖化终末产物（AGEs），其水平对应于大约。25-30年的自然体内糖化。在体外使用葡萄糖（葡萄糖基化）或核糖（核糖基化）对来自人胫骨的皮质骨和松质骨进行糖化。糖基化和核糖基化导致形成更高水平的AGEs和戊糖苷（PEN）的松质骨比皮质骨解剖从所有测试的捐助者（年轻，中年和老年男性和女性）。松质骨中骨基质蛋白更有效的糖基化很可能取决于该组织的更高孔隙率，这有助于糖更好地接近基质蛋白。值得注意的是，与年轻供体相比，来自老年供体的皮质骨的糖化导致高得多的AGEs水平。老年皮质骨的这种有效的体外糖化可能是由于矿物质含量损失引起的与年龄相关的孔隙率增加。此外，体内更明显的糖化将由升高的氧化过程驱动。有趣的是，PEN形成的水平在葡萄糖基化和核糖基化之间明显不同。核糖基化产生非常高水平的PEN（约100%）。6-与葡萄糖基化样品中PEN水平的2.5倍相比）。AGEs和PEN在人皮质骨和松质骨基质中形成的动力学研究证实了核糖基化的荧光交联的较高积累。我们的研究结果表明，在体外糖基化骨使用葡萄糖导致形成较低水平的AGEs，包括PEN，而核糖基化似乎支持PEN形成的途径。我们的研究可能有助于了解与不同糖的蛋白质糖化相关的骨病理进展的差异，并提高对食物和饮料中过量糖补充剂的认识。
To better understand some aspects of bone matrix glycation, we used an in vitro glycation approach. Within two weeks, our glycation procedures led to the formation of advanced glycation end products (AGEs) at the levels that corresponded to approx. 25–30 years of the natural in vivo glycation. Cortical and cancellous bones from human tibias were glycated in vitro using either glucose (glucosylation) or ribose (ribosylation). Both glucosylation and ribosylation led to the formation of higher levels of AGEs and pentosidine (PEN) in cancellous than cortical bone dissected from all tested donors (young, middle-age and elderly men and women). More efficient glycation of bone matrix proteins in cancellous bone most likely depended on the higher porosity of this tissue, which facilitated better accessibility of the sugars to the matrix proteins. Notably, glycation of cortical bone from older donors led to much higher AGEs levels as compared to young donors. Such efficient in vitro glycation of older cortical bone could result from aging-related increase in porosity caused by the loss of mineral content. In addition, more pronounced glycation in vivo would be driven by elevated oxidation processes. Interestingly, the levels of PEN formation differed pronouncedly between glucosylation and ribosylation. Ribosylation generated very high levels of PEN (approx. 6- vs. 2.5-fold higher PEN level than in glucosylated samples). Kinetic studies of AGEs and PEN formation in human cortical and cancellous bone matrix confirmed higher accumulation of fluorescent crosslinks for ribosylation. Our results suggest that in vitro glycation of bone using glucose leads to the formation of lower levels of AGEs including PEN, whereas ribosylation appears to support a pathway toward PEN formation. Our studies may help to understand differences in the progression of bone pathologies related to protein glycation by different sugars, and raise awareness for excessive sugar supplementation in food and drinks.
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影响因子：
158.5
作者：
BANTLE, JP;LAINE, DC;GOETZ, FC
通讯作者：
GOETZ, FC
DOI：
10.1073/pnas.1316013111
发表时间：
2014-04-01
影响因子：
11.1
作者：
Cai, Weijing;Uribarri, Jaime;Vlassara, Helen
通讯作者：
Vlassara, Helen
DOI：
10.1038/oby.2005.136
发表时间：
2005-07-01
期刊：
OBESITY RESEARCH
影响因子：
--
作者：
Jürgens, H;Haass, W;Tschöp, MH
通讯作者：
Tschöp, MH
影响因子：
16.2
作者：
Malerbi, DA;Paiva, ESA;Wajchenberg, BL
通讯作者：
Wajchenberg, BL
DOI：
10.1084/jem.111.2.235
发表时间：
1960-02-01
期刊：
The Journal of experimental medicine
影响因子：
--
作者：
CHANG RS
通讯作者：
CHANG RS