Formation of advanced glycation endproducts from low molecular weight model compounds

The process of glycation was studied in 12 model systems containing carbohydrates (Glc, Fru) and peptides (Gly-Gly, Gly-Phe, Phe-Gly, Gly-Lys) or acetylated amino acids (Ac-Lys, Ac-Arg) in order to clarify the role of different structural elements of the reacting components. The course of reaction was followed by the changes of the UV spectra of the reaction systems. The results show that the reactivity of the NH2 group correlates with its pK(a) value. The presence of benzene ring in the amino component accelerates glycation. Strong correlation between the intensity of the fluorescence and the absorption at 325 nm was found for all reaction systems. (C) 1999 Academic Press.