INVITRO NONENZYMATIC GLYCATION AND FORMATION OF BROWNING PRODUCTS IN THE BOVINE LENS ALPHA-CRYSTALLIN

被引：46

作者：

LIANG, JN ^{[1
]}

ROSSI, MT ^{[1
]}

机构：

[1] HARVARD UNIV, SCH MED, DEPT OPHTHALMOL, BOSTON, MA 02115 USA

来源：

EXPERIMENTAL EYE RESEARCH | 1990年 / 50卷 / 04期

关键词：

blue fluorescence; browning products; circular dichroism; non-enzymatic glycation; α-crystallin;

D O I：

10.1016/0014-4835(90)90137-J

中图分类号：

R77 [眼科学];

学科分类号：

100212 ;

摘要：

Calf lens LMW α-crystallin was glycated by incubating with various sugars (glucose, glucose-6-P and ribose) for 21 days. All sugars induced disulfide formation, but ribose also produced higher molecular weight cross-linked species. The ribocated protein turned yellow in color and had a strong blue fluorescence ( Ex Em = 370 450 nm) typical for a browning product. The chromophore of the browning product showed a new circular dichroism (CD) band at 320-330 nm. Conformational study indicated that the browning reaction destabilized protein and may play a significant role in protein aggregation and insolubilization. © 1990.

引用

页码：367 / 371

页数：5

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