Tag Archives: advanced glycation end products
Assessing the in vitro anti-glycation efficacy of vitamins A, C, D, E
N. P. Dalbanjan1, A. J. Kadapure1, P. Huded2,
V. B. Chachadi1, S. Nayaka3, Praveen Kumar S.K.1*
1Department of Biochemistry, Karnatak University, Dharwad, Karnataka, India;
2FS and AQCL Department CSIR-CFTRI Mysore 570020, Karnataka, India;
3Department of Botany, Karnatak University, Dharwad, Karnataka, India;
*e-mail: praveenkumarsk@gmail.com; praveenkumarsk@kud.ac.in
Received: 27 June 2022; Revised: 31 August 2022;
Accepted: 04 November 2022; Available on-line: 14 November 2022
Accreted sugars in the blood react with protein’s amino group via Schiff base to form Amadori compounds. Further, these compounds execute irreversible chemical modifications generating advanced glycation end products (AGEs). The current study investigated the effects of vitamins in a glycation-prone in vitro environment. Glycation model was reached by incubating BSA with 0.1 M glucose/fructose in 0.1 M phosphate-buffered saline. Intrinsic (tyrosine/tryptophan) and AGEs fluorescence was monitored with fluorescence spectrophotometer. Ellman’s test depicted that native BSA contains more free thiol groups than glycated BSA. It was shown that BSA is more susceptible to glycation in the presence of fructose than glucose, and vitamin D followed by vitamin E and A can significantly rescue the BSA from glycation progression.
Biological aspects of non-enzymatic glycosylation
L. М. Lozinska, H. М. Semchyshyn
Vassyl Stefanyk Precarpathian National University, Ivano-Frankivsk, Ukraine;
е-mail: semchyshyn@pu.if.ua
Non-enzymatic reactions commonly play an ambiguous role in living organism. It is well known that non-enzymatic glycosylation may lead to disruption of the structure and function of biomolecules, thus initiating the development and accompanying different diseases. On the other hand, under certain conditions the products of non-enzymatic glycosylation act as signaling molecules and play an important role in the immune response. Data concerning the influence of non-enzymatic glycosylation and carbonyl stress on living organisms are summarized in the work. The role of reactive carbonyl compounds and reducing carbohydrates in glycation of biomolecules, involvement of non-enzymatic glycosylation in carbonyl stress development and interplay between glycation and free radical processes in living organisms are summarized. The basic ways to prevent glycation and formation of reactive carbonyl compounds that induce carbonyl stress are highlighted. Special attention is paid to the role of the yeast Saccharomyces cerevisiae as a model system to study the glycation processes in vivo.