Glycation of aspartate aminotransferase by methylglyoxal, effect of hydroxycitric and uric acid
Language English Country Netherlands Media print-electronic
Document type Journal Article, Research Support, Non-U.S. Gov't
- MeSH
- Aspartate Aminotransferases chemistry metabolism MeSH
- Citrates pharmacology MeSH
- Fluorescence MeSH
- Glycosylation drug effects MeSH
- Protein Structure, Quaternary MeSH
- Uric Acid pharmacology MeSH
- Ornithine analogs & derivatives metabolism MeSH
- Glycation End Products, Advanced metabolism MeSH
- Pyrimidines metabolism MeSH
- Pyruvaldehyde pharmacology MeSH
- Cross-Linking Reagents pharmacology MeSH
- Sus scrofa MeSH
- Blotting, Western MeSH
- Animals MeSH
- Check Tag
- Animals MeSH
- Publication type
- Journal Article MeSH
- Research Support, Non-U.S. Gov't MeSH
- Names of Substances
- argpyrimidine MeSH Browser
- Aspartate Aminotransferases MeSH
- Citrates MeSH
- hydroxycitric acid MeSH Browser
- Uric Acid MeSH
- Ornithine MeSH
- Glycation End Products, Advanced MeSH
- Pyrimidines MeSH
- Pyruvaldehyde MeSH
- Cross-Linking Reagents 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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