Glycation of aspartate aminotransferase by methylglyoxal, effect of hydroxycitric and uric acid
Jazyk angličtina Země Nizozemsko Médium print-electronic
Typ dokumentu časopisecké články, práce podpořená grantem
- MeSH
- aspartátaminotransferasy chemie metabolismus MeSH
- citráty farmakologie MeSH
- fluorescence MeSH
- glykosylace účinky léků MeSH
- kvarterní struktura proteinů MeSH
- kyselina močová farmakologie MeSH
- ornithin analogy a deriváty metabolismus MeSH
- produkty pokročilé glykace metabolismus MeSH
- pyrimidiny metabolismus MeSH
- pyruvaldehyd farmakologie MeSH
- reagencia zkříženě vázaná farmakologie MeSH
- Sus scrofa MeSH
- western blotting MeSH
- zvířata MeSH
- Check Tag
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
- Názvy látek
- argpyrimidine MeSH Prohlížeč
- aspartátaminotransferasy MeSH
- citráty MeSH
- hydroxycitric acid MeSH Prohlížeč
- kyselina močová MeSH
- ornithin MeSH
- produkty pokročilé glykace MeSH
- pyrimidiny MeSH
- pyruvaldehyd MeSH
- reagencia zkříženě vázaná MeSH
Glycation is a process closely related to the aging and pathogenesis of diabetic complications. Reactive alpha-dicarbonyl compounds (e.g., methylglyoxal) are formed during middle stage of glycation reaction. Compounds that would inhibit the glycation process have been seeked for years. The objective of this study was to investigate the inhibitory effect of hydroxycitric (0.25-2.5 mM) and uric acid (0.4-1.2 mM) on middle stage of protein glycation in vitro using the model containing aspartate aminotransferase (AST) and 0.5 mM methylglyoxal. Hydroxycitric acid, at all tested concentrations, reduced AST activity decrease and formation of fluorescent AGEs during incubation of the enzyme with methylglyoxal at 37 degrees C. This compound also prevented formation of high-molecular weight protein cross-links and changes in molecular charge of AST caused by glycation. Uric acid showed no positive anti-glycation activity. The results support the hypothesis that hydroxycitric acid has beneficial effects in controlling protein glycation.
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