Lysine as an Inhibito of Protein Glycation in an In Vitro System

In ongoing studies of the causes of the complications of diabetes members of our laboratory have been using an In Vitro system to screen compounds for their ability to inhibit the glycation of proteins by sugars. Such protein sugar interaction is known to contribute to the vascular damage seen in di...

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Bibliographic Details
Published in:The FASEB journal 2007, Vol.21 (6), p.A832-A832
Main Authors: Iyiegbu, Peter, Stevenson, Anna, Wing, Barbara Diane
Format: Article
Language:English
Online Access:Get full text
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Summary:In ongoing studies of the causes of the complications of diabetes members of our laboratory have been using an In Vitro system to screen compounds for their ability to inhibit the glycation of proteins by sugars. Such protein sugar interaction is known to contribute to the vascular damage seen in diabetic patients. In this study we have found that lysine can be an effective inhibitor of glycation. The inhibition of glycation has been studied using SDS‐PAGE and a spectrophotometric assay for glycoproteins. These studies have indicated that lysine is most effective as an inhibitor of glycation at a concentration of 100 μg/ml. A lower level of inhibition is seen when a concentration of 500 μg/ml is used. These preliminary results indicate that further investigations are needed to determine the mechanism of this inhibition and the possible use of lysine in the treatment of diabetic patients. This research project was funded by the Smith‐Glynn‐Callaway Medical Foundation
ISSN:0892-6638
1530-6860
DOI:10.1096/fasebj.21.6.A832-b