Glycation of plasma lipoprotein lipid membrane and screening for lipid glycation inhibitor

Kiyotaka Nakagawa, Daigo Ibusuki, Shinji Yamashita, Teruo Miyazawa

Research output: Chapter in Book/Report/Conference proceedingConference contribution

7 Citations (Scopus)

Abstract

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.

Original languageEnglish
Title of host publicationThe Maillard Reaction Recent Advances in Food and Biomedical Sciences
PublisherBlackwell Publishing Inc.
Pages288-290
Number of pages3
ISBN (Print)9781573317, 9789781573316
DOIs
Publication statusPublished - 2008 Apr

Publication series

NameAnnals of the New York Academy of Sciences
Volume1126
ISSN (Print)0077-8923
ISSN (Electronic)1749-6632

Keywords

  • Amadori product
  • Diabetes
  • Glycation
  • Lipid peroxidation
  • Low-density lipoprotein
  • Maillard reaction
  • Phosphatidylethanolamine
  • Pyridoxal 5′-phosphate

ASJC Scopus subject areas

  • Neuroscience(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • History and Philosophy of Science

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