INCREASE IN CROSSLINKING OF NONENZYMATICALLY GLYCOSYLATED COLLAGEN INDUCED BY PRODUCTS OF LIPID-PEROXIDATION
INCREASE IN CROSSLINKING OF NONENZYMATICALLY GLYCOSYLATED COLLAGEN INDUCED BY PRODUCTS OF LIPID-PEROXIDATION
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DOI：
10.1016/0003-9861(89)90586-9
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发表时间：
1989-01-01
影响因子：
3.9
通讯作者：
REEVE, TS
中科院分区：
文献类型：
--
作者：
HICKS, M;DELBRIDGE, L;REEVE, TS
通过测量肌腱在40度下3g重量下浸泡在7M尿素中的断裂时间，评估了分解脂质过氧化氢处理后正常和非酶糖化大鼠尾肌腱胶原交联度的增加。C(热破裂时间)。肌腱在200 mM葡萄糖中40℃孵育43h。C将热破裂时间从5.15min增加到26.38min(P<；0.001)，而单独在缓冲液中孵育的肌腱没有显著增加。糖基化肌腱在过氧化的亚油酸/花生四烯酸囊泡中孵育约20h后，其热断裂时间增加到3360min(P<；0.001)。相同处理后的正常肌腱断裂时间为206min。这些明显的交联性增加不能完全用涉及丙二醛的反应来解释，因为糖基化和正常肌腱都孵育在酶产生的丙二醛中，导致热破裂时间适度增加两到三倍。
The increase in crosslinking in normal and nonenzymatically glycosylated rat tail tendon collagen after treatment with decomposing lipid hydroperoxides was assessed by measuring the breaking time of tendons immersed in 7 M urea under a 3 g weight at 40.degree. C (thermal rupture time). The incubation of tendons in 200 mM glucose for 43 h at 40.degree. C increased thermal rupture times from 5.15 to 26.38 min, (P < 0.001) with no significant corresponding increase in tendons incubated in buffer alone. After incubation of the glycosylated tendons in the presence of peroxidized linoleic/arachidonic acid vesicles for about 20 h, their thermal rupture time increased to 3360 min (P < 0.001). The rupture time for normal tendons after the same treatment was 206 min. These apparent crosslinking increases cannot be fully accounted for by reactions involving malondialdehyde, as incubation of both glycosylated and normal tendons in enzymatically produced malondialdehyde resulted in a modest two- to threefold increase in thermal rupture time.