Affiliations: Department of Agricultural Chemistry, Faculty of
Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa
214-8571, Japan. Tel.: +81 44 934 7835; Fax: +81 44 934 7902; E-mail:
fumi@isc.meiji.ac.jp | Department of Life Sciences, Faculty of Agriculture,
Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571,
Japan
Note: [] Corresponding author
Abstract: Protein is modified by carbonyl compound in the Maillard reaction,
and the irreversible structure is formed as the advanced glycation end product
(AGE). We identified GLAP (glyceraldehyde-derived pyridinium compound) as an
AGE formed from glyceraldehyde and lysine residue of protein. In the present
study, we investigated detection and determination of GLAP from glycated
protein using fluorescence HPLC method. Albumin (BSA) and carbonyls
(glyceraldehyde, glycolaldehyde, methylglyoxal, glyoxal, three pentoses or
three hexoses) were dissolved in phosphate buffed solution (pH 7.4), and
incubated at 37°C for a week. GLAP was formed only in
the glyceraldehyde-modified BSA. It is suggested that GLAP was specific AGE
derived from glyceraldehyde. In addition, GLAP depressed the intracellular
glutathione level and induced the reactive oxygen species (ROS) in HL-60 cells.
GLAP caused the oxidative stress. Therefore, GLAP will be a biomarker in the
AGE related disease such as diabetic complications or chronic renal
failure.
Journal: BioFactors, vol. 21, no. 1-4, pp. 391-394, 2004
