Quantification of glycation-induced browning in lens crystallins. A simple method for studying the advanced products of the Maillard reaction.
Differential scanning spectroscopy revealed a clear relationship between the degree of in vitro glycation of pig lens crystallins and its optical density at the range of 350-400 nm. This relationship is also shown in bovine serum albumin, used as a standard. In order to study the glycation browning in a large-scale number of samples, various spectroscopic indices have been tested, and the most discriminating became to include the absorbance at 375 nm with a correction of the background absorption at 300 and 500 nm (A3-W index). This index is proposed as a simple method for quantifying advanced products of the Maillard reaction in crystallins and other biological samples.
Department of Physiopathology, Hospital General de Galicia, University of Santiago, Spain.
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Vidal
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Cabezas-Cerrato
D000818:Animals; D003459:Crystallins / Q000032:analysis*; D017127:Glycation End Products, Advanced; D015416:Maillard Reaction; D012709:Serum Albumin / Q000378:metabolism*; D013053:Spectrophotometry; D013552:Swine; D013997:Time Factors; D000093423:Glycated Serum Albumin
D003459:Crystallins; D017127:Glycation End Products, Advanced; D012709:Serum Albumin; D000093423:Glycated Serum Albumin