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Lipid glycation and protein glycation in diabetes and atherosclerosis

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Abstract

Recent instrumental analyses using a hybrid quadrupole/linear ion trap spectrometer in LC-MS/MS have demonstrated that the Maillard reaction progresses not only on proteins but also on amino residues of membrane lipids such as phosphatidylethanolamine (PE), thus forming Amadori-PE (deoxy-d-fructosyl PE) as the principal products. The plasma Amadori-PE level is 0.08 mol% of the total PE in healthy subjects and 0.15–0.29 mol% in diabetic patients. Pyridoxal 5′-phosphate and pyridoxal are the most effective lipid glycation inhibitors, and the PE-pyridoxal 5′-phosphate adduct is detectable in human red blood cells. These findings are beneficial for developing a potential clinical marker for glycemic control as well as potential compounds to prevent the pathogenesis of diabetic complications and atherosclerosis. Glucose and other aldehydes, such as glyoxal, methylglyoxal, and glycolaldehyde, react with the amino residues of proteins to form Amadori products and Heynes rearrangement products. Because several advanced glycation end-product (AGE) inhibitors such as pyridoxamine and benfotiamine inhibit the development of retinopathy and neuropathy in streptozotocin (STZ)-induced diabetic rats, AGEs may play a role in the development of diabetic complications. In the present review, we describe the recent progress and future applications of the Maillard reaction research regarding lipid and protein modifications in diabetes and atherosclerosis.

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Acknowledgments

This work was supported in part by Grants-in-Aid for scientific Research (No. 21590340 to Ryoji Nagai and No. 20228002 to Teruo Miyazawa) from the Ministry of Education, Science, Sports and Cultures of Japan.

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Authors and Affiliations

  1. Food and Biodynamic Chemistry Laboratory, Tohoku University, Tsutsumidori Amamiyamachi 1-1, Sendai, 981-8555, Japan

    Teruo Miyazawa & Kiyotaka Nakagawa

  2. Laboratory of Biochemistry and Nutritional Science, Japan Women’s University, Tokyo, Japan

    Satoko Shimasaki & Ryoji Nagai

Authors
  1. Teruo Miyazawa
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  2. Kiyotaka Nakagawa
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  3. Satoko Shimasaki
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  4. Ryoji Nagai
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Correspondence to Teruo Miyazawa.

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Miyazawa, T., Nakagawa, K., Shimasaki, S. et al. Lipid glycation and protein glycation in diabetes and atherosclerosis. Amino Acids 42, 1163–1170 (2012). https://doi.org/10.1007/s00726-010-0772-3

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  • DOI: https://doi.org/10.1007/s00726-010-0772-3

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