title: Nonenzymatic browning of proteins and the sorbitol pathway.
abstract: As a result of the operation of the sorbitol pathway fructose levels increase in various tissues in diabetes. In vitro glycation of protein by fructose (fructation) leads to protein bound fluorescence generation at a rate ten times that resulting from glycation by glucose (glucation), possibly by a faster conversion of Amadori groups to fluorophores. Therefore, tissue protein fluorescence might, in part, result from fructation. Evidence is presented for the occurrence of in vivo fructation of skin collagen and soluble lens proteins in diabetic rats. Fructation-induced protein functional alterations might underlie complications of diabetes in tissues where the sorbitol pathway is active.
authors.affiliation: Department of Biochemistry, New York Medical College, Valhalia 10595.
authors.forename: G
authors.initials: G
authors.lastname: Suarez
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D002621:Chemistry; D003920:Diabetes Mellitus / Q000378:metabolism; D005632:Fructose / Q000378:metabolism*; D015416:Maillard Reaction; D011506:Proteins / Q000378:metabolism*; D013012:Sorbitol / Q000378:metabolism*
chemical_list: D011506:Proteins; D005632:Fructose; D013012:Sorbitol