TY - GEN
T1 - Glycation of plasma lipoprotein lipid membrane and screening for lipid glycation inhibitor
AU - Nakagawa, Kiyotaka
AU - Ibusuki, Daigo
AU - Yamashita, Shinji
AU - Miyazawa, Teruo
PY - 2008/4
Y1 - 2008/4
N2 - We recently reported that phosphatidylethanolamine (PE)-linked Amadori product (Amadori-PE) increased abnormally in diabetic plasma. However, the glycation mechanism of human plasma low-density lipoprotein (LDL) is still unclear. Moreover, lipid glycation inhibitors have yet to be discovered. In this study, we compared the glycation kinetics of LDL lipid and LDL protein in vitro and screened lipid glycation inhibitors. LDL-PE was converted to Amadori-PE followed by LDL protein (apoB) glycation. Pyridoxal 5′-phosphate could easily react with PE before the glucose-PE reaction, and the PE-pyridoxal 5′-phosphate adduct was detected in human red blood cells. Pyridoxal 5′-phosphate can be used in diabetes prevention.
AB - We recently reported that phosphatidylethanolamine (PE)-linked Amadori product (Amadori-PE) increased abnormally in diabetic plasma. However, the glycation mechanism of human plasma low-density lipoprotein (LDL) is still unclear. Moreover, lipid glycation inhibitors have yet to be discovered. In this study, we compared the glycation kinetics of LDL lipid and LDL protein in vitro and screened lipid glycation inhibitors. LDL-PE was converted to Amadori-PE followed by LDL protein (apoB) glycation. Pyridoxal 5′-phosphate could easily react with PE before the glucose-PE reaction, and the PE-pyridoxal 5′-phosphate adduct was detected in human red blood cells. Pyridoxal 5′-phosphate can be used in diabetes prevention.
KW - Amadori product
KW - Diabetes
KW - Glycation
KW - Lipid peroxidation
KW - Low-density lipoprotein
KW - Maillard reaction
KW - Phosphatidylethanolamine
KW - Pyridoxal 5′-phosphate
UR - http://www.scopus.com/inward/record.url?scp=42549127261&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=42549127261&partnerID=8YFLogxK
U2 - 10.1196/annals.1433.032
DO - 10.1196/annals.1433.032
M3 - Conference contribution
C2 - 18448833
AN - SCOPUS:42549127261
SN - 9781573317
SN - 9789781573316
T3 - Annals of the New York Academy of Sciences
SP - 288
EP - 290
BT - The Maillard Reaction Recent Advances in Food and Biomedical Sciences
PB - Blackwell Publishing Inc.
ER -