IN-VITRO GLYCATION OF GLOMERULAR-BASEMENT-MEMBRANE ALTERS ITS PERMEABILITY - A POSSIBLE MECHANISM IN DIABETIC COMPLICATIONS

被引：24

作者：

COCHRANE, SM

ROBINSON, GB

机构：

[1] Department of Biochemistry, University of Oxford, Oxford, OX1 3QU, South Parks Road

来源：

FEBS LETTERS | 1995年 / 375卷 / 1-2期

关键词：

GLYCATION; FRUCTATION; DIABETES; DIABETIC NEPHROPATHY; GLOMERULAR BASEMENT MEMBRANE;

D O I：

10.1016/0014-5793(95)01171-A

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The permeability of glomerular basement membrane (GEM) was assessed in vitro by the filtration of solutions of proteins across films formed from isolated pig GEM. Incubation of the films with fructose or glucose increased their permeability to water and serum albumin, The effect of fructose was similar to that previously noted for films crosslinked with glutaraldehyde, The metal chelator DTPA abolished the effects of glycation; EDTA was partially effective in this respect. Transition metal catalysed formation of glycoxidation induced crosslinks may explain the increased permeability of glycated GEM.

引用

页码：41 / 44

页数：4

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