Capillary electrophoretic analysis of advanced glycation endproducts formed from the reaction of reducing sugars with the amino group of glucosamine

Analytical Biochemistry

Volumn 343, Issue 2, 2005, Pages 237-243

  Dutta, Udayan ^a   Dain, Joel A ^a  

^a University of Rhode Island   (United States)

Author keywords

AGE; Capillary electrophoresis; Glucosamine; Glyceraldehyde; MRP

Indexed keywords

CAPILLARY ELECTROPHORESIS; DIETARY SUPPLEMENTS; FLUORESCENCE SPECTROSCOPY; GLUCOSAMINE;

ADVANCED GLYCATION END PRODUCTS; CAPILLARY ELECTROPHORETIC ANALYSIS; GLYCERALDEHYDE; MAILLARD REACTION; NONENZYMATIC GLYCATION; OVER THE COUNTERS; PHYSIOLOGICAL CONDITION; SUGAR CONCENTRATION;

GLYCOSYLATION;

ADVANCED GLYCATION END PRODUCT; AMINOSUGAR; CARBOHYDRATE; FRUCTOSE; GLUCOSAMINE; GLUCOSE; GLYCERALDEHYDE;

ARTICLE; CAPILLARY ELECTROPHORESIS; CONCENTRATION (PARAMETERS); FLUORESCENCE SPECTROSCOPY; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INCUBATION TIME; PRIORITY JOURNAL; ULTRAVIOLET RADIATION;

EID: 23044477782     PISSN: 00032697     EISSN: 10960309     Source Type: Journal    
DOI: 10.1016/j.ab.2005.05.026     Document Type: Article

References (18)

1. L.C. Maillard Action des acides amines sur les sucres: Formation des melanoidines par voie methodologique C. R. Hebd. Acad. Sci. 154 1912 66 68
2. V. Monnier, and A. Cerami Nonenzymatic browning in vivo: possible process for aging of long lived proteins Science 211 1981 491 493
3. N. Verzijl, J. DeGroot, E. Oldehinkel, R.A. Bank, S.R. Thorpe, J.W. Baynes, M.T. Bayliss, J.W.J. Bijlsma, F.P.J.G. Lafeber, and J.M. Tekoppele Age-related accumulation of Maillard reaction products in human articular cartilage collagen Biochem. J. 350 2000 381 387
4. D.G. Dyer, J.A. Dunn, S.R. Thorpe, T.K. Bailie, T.J. Lyons, D.R. McCance, and J.W. Baynes Accumulation of Maillard reaction products in skin collagen in diabetes and aging J. Clin. Invest. 91 1991 2463 2469
5. Y. Al-Abed, P. Ulrich, A. Kapurniotu, E. Lolis, and R. Bucala Model studies of Maillard reaction of Arg-Lys with d-ribose Bioorg. Med. Chem. Lett. 5 1995 2929 2930
6. T.E. McAlindon, M.P. LaValley, J.P. Gulin, and D.T. Felson Glucosamine and chondroitin for treatment of osteoarthritis J. Am. Med. Assoc. 283 2000 1469 1473
7. J.W. Anderson, R.J. Nicolosi, and J.F. Borzelleca Glucosamine effects in humans: a review of effects on glucose metabolism, side effects, safety considerations, and efficacy Food Chem. Toxicol. 43 2005 187 201
8. J.Y. Reginster, R. Deroisy, L.C. Rovati, R.I. Lee, E. Lejeune, O. Bruyere, G. Giacovelli, Y. Henrontin, J.E. Dacre, and C. Gossett Long-term effects of glucosamine sulphate on osteoarthritis progression: a randomized, placebo-controlled clinical trial Lancet 357 2001 251 256
9. G. Candiano, G.M. Ghigeri, R. Gusmano, L. Zetta, E. Benfenati, and G. Icardi Reaction of 2-amino-2-deoxy-d-glucose and lysine: isolation and characterization of 2,5-bis(tetrahydroxy-butyl)pyrazine Carbohydr. Res. 184 1988 67 75
10. X. Zhang, Y. Ma, H. Liu, P.F.G. De Sa, P.R. Brown, and J.A. Dain Monitoring the formation of Maillard reaction products of glucosamine with fibrinogen and human serum albumin using capillary electrophoresis Anal. Biochem. 325 2004 255 259
11. M.I. Horowitz Nonenzymatic modifications of amino sugars in vitro Arch. Biochem. Biophys. 288 1991 317 323
12. X. Zhang, Y. Ma, H. Liu, P.F.G. De Sa, P.R. Brown, and J.A. Dain Capillary electrophoresis separation of autocondensation glycation products of glucosamine J. Capillary Electrophor. Microchip Technol. 8 2003 33 37
13. A.J. Tomlinson, J.A. Mlotkiewicz, and I.A.S. Lewis Application of capillary electrophoresis for the separation of colored products of Maillard reactions Food Chem. 49 1994 219 223
14. P.F.G. De Sa, J.M. Treubig, P.R. Brown, and J.A. Dain The use of capillary electrophoresis to monitor Maillard reaction products (MRP) by glyceraldehyde and the epsilon amino group of lysine Food Chem. 72 2001 379 384
15. P.F.G. De Sa, C. Robb, E. Resende, P. McCarthy, S.C. Yang, P.R. Brown, and J.A. Dain Capillary electrophoretic separation by double-strand polyaniline-coated capillaries of the advanced glycation endproducts formed from N-α-acetyl-l-lysine with reducing sugars J. Capillary Electrophor. Microchip Technol. 7 2002 61 65
16. L. Royle, R.G. Bailey, and J.M. Ames Separation of Maillard reaction products from xylose-glycine and glucose-glycine model by capillary electrophoresis and comparison to reverse phase HPLC Food Chem. 62 1998 425 430
17. A.J. Tomlinson, J.P. Landers, I.A.S. Lewis, and S. Naylor Buffer conditions affecting the separation of Maillard reaction products by capillary electrophoresis J. Chromatogr. A 652 1993 171 177
18. U. Dutta, and J. Dain Advanced glycation endproduct (AGE) formed by the reaction of glucosamine and reducing sugars FASEB J. 18 2004 C33