Age-related changes in the glycation of human aortic elastin.
Non-enzymatic glycation of proteins is a consequence of hyperglycemia in diabetes and correlates with aging. The aim of the study was to investigate age-related changes in the glycation of human aortic elastin in healthy subjects by two approaches: (1) assessment by fluorescence method of formed in vivo advanced glycation end products (AGEs) of elastins, purified from human aortas, obtained from different age groups; (2) in vitro glycation of elastins from different age groups and investigation of their capacity to form early (by colorimetric nitroblue tetrazolium method) and AGEs (fluorescence method). Human insoluble elastins were prepared from macro- and microscopic unaltered regions of thoracic aortas, obtained from 68 accident victims, distributed in 15 age-groups, using the method of Starcher and Galione. Soluble alpha-elastins were obtained by the method of Partridge et al. The direct assessment of Maillard reaction related fluorescence in the age groups showed increase of the fluorescence with age. The 'young' elastin had the highest capacity to form both fructosamine and AGEs under glycation in vitro. The glycation of 'old' elastin did not increase markedly during the incubation. These results are consistent with the interpretation that because of its long biological half-life, elastin is susceptible to the slow process of glycation and the following modifications would contribute to the age-related changes of connective tissue.
Konova
Emiliana
E
Center of Clinical Immunology, University School of Medicine, 1, Kl. Ohridski St., 5800 Pleven, Bulgaria. eikonova@abv.bg
Baydanoff
Stephan
S
Atanasova
Milena
M
Velkova
Angelika
A
D000293:Adolescent; D000328:Adult; D000368:Aged; D000375:Aging / Q000378:metabolism*; D001013:Aorta, Thoracic / Q000378:metabolism*; D002648:Child; D002675:Child, Preschool; D004549:Elastin / Q000378:metabolism*; D019270:Fructosamine / Q000378:metabolism; D017127:Glycation End Products, Advanced / Q000378:metabolism; D006031:Glycosylation; D006801:Humans; D015416:Maillard Reaction; D008875:Middle Aged
D017127:Glycation End Products, Advanced; D019270:Fructosamine; D004549:Elastin