Is glucose the sole source of tissue browning in diabetes mellitus?
Reactions between glucose and protein are held to be responsible for the protein 'browning' reactions which occur in diabetes mellitus. In vitro, however, the formation of such novel protein fluorophores is dependent upon the metal-catalysed oxidation of the monosaccharide (glucose 'autoxidation'). Since other small oxidisable molecules are capable of 'browning' proteins via similar metal-catalysed oxidative mechanisms we suggest that protein modification in diabetes may not be restricted to reactions with monosaccharides but may also include other small autoxidisable molecules.
Hunt
J V
JV
Department of Clinical Pharmacology, University College London, UK.
Wolff
S P
SP
D016718:Arachidonic Acid; D001095:Arachidonic Acids; D001205:Ascorbic Acid; D003459:Crystallins / Q000378:metabolism; D003920:Diabetes Mellitus / Q000378:metabolism*; D005947:Glucose / Q000378:metabolism*; D066298:In Vitro Techniques; D015416:Maillard Reaction; D010084:Oxidation-Reduction; D011506:Proteins / Q000378:metabolism*; D012710:Serum Albumin, Bovine; D013050:Spectrometry, Fluorescence
D001095:Arachidonic Acids; D003459:Crystallins; D011506:Proteins; D012710:Serum Albumin, Bovine; D016718:Arachidonic Acid; D005947:Glucose; D001205:Ascorbic Acid