Isolation and identification of the 3-hydroxy-5-hydroxymethyl-pyridinium compound as a novel advanced glycation end product on glyceraldehyde-related Maillard reaction.
Glyceraldehyde (200 mM) and N alpha-acetyllysine (100 mM) were incubated in 0.2 M sodium phosphate buffer (pH 7.4) at 37 degrees C for a week. A major compound, glyceraldehyde-related Maillard reaction product, was purified from the reaction mixture using reverse phase (ODS)-HPLC. It was identified as 1-(5-acetylamino-5-carboxypentyl)-3-hydroxy-5-hydroxymethyl-pyridinium, named as GLAP (Glyceraldehyde derived Pyridinium compound), using NMR and MS analyses. It was suggested that GLAP as a novel advanced glycation end product (AGE) is one of the key compounds in the glyceraldehyde-related Maillard reaction.
Usui
Teruyuki
T
Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan.
Hayase
Fumitaka
F
D002851:Chromatography, High Pressure Liquid; D017127:Glycation End Products, Advanced / Q000737:chemistry / Q000302:isolation & purification*; D005985:Glyceraldehyde / Q000737:chemistry; D015416:Maillard Reaction; D015394:Molecular Structure; D011726:Pyridinium Compounds / Q000737:chemistry / Q000302:isolation & purification*
D017127:Glycation End Products, Advanced; D011726:Pyridinium Compounds; D005985:Glyceraldehyde