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
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
收藏
页码:367 / 371
页数:5
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