Carboxylated osteocalcin (Gla-OC) contributes to the bone formation, whereas its undercarboxylated form (Glu-OC) takes part in the energy metabolism. In vitro studies had shown that treatment of osteoblast-like cells with advanced glycation end product-modified bovine serum resulted in reduced synthesis of collagen 1 and osteocalcin. The aim of this study was to find association between Gla-OC ...

We examined the role of fructose in the development of diabetic complications. Compared with glucose, fructose increased the fluorescence intensity and the cross-linking of glycated collagen, and promoted the polymerization of proteins. Therefore fructose accelerated the production of advanced glycation end-products more than glucose. In addition, fructose enhanced the reactive oxygen or oxygen...

We tested the ability of N(6)-furfuryladenine (kinetin) to protect against oxidative and glycoxidative protein damage generated in vitro by sugars and by an iron/ascorbate system. At 50 microM, kinetin was more efficient (82% inhibition) than adenine (49% inhibition) to inhibit the bovine serum albumin (BSA)-pentosidine formation in slow and fast glycation/glycoxidation models. Kinetin also inh...

Initially, aldehyde of glucose molecule produces a labile covalent bond with the amino acid side chain (specifically lysine residues in protein) of both sugar and lipids. This initial glycation reaction is reversible & leads to development of fructose – lysine residues, a Schiff base. This Schiff base, in tern, undergoes molecular re-arrangement to form one ketoamine known as Amadori product.2 ...

Glycation is a protein modification, which results in a change in a protein structure. Glycation is believed to be the etiology of various age-related diseases such as diabetes mellitus and Alzheimer's disease (AD). Activation of microglia and resident macrophages in the brain by glycated proteins with subsequent oxidative stress and cytokine release may be an important factor in the progressio...

Glycation is the reaction between amino residues of proteins and carbonyl of reducing sugars. French Louis Camille Maillard discovers this reaction from the browning reaction by amino acid and sugar, and it is widely known for the food chemistry as the Maillard reaction. The hemoglobin A1c (HbA1c) measured all over the world as a marker of glycemic control is equivalent to the Amadori rearrange...

The present study examined effects of alpha-mangostin (α-MG) supplementation on the retinal microvasculature, including ocular blood flow (OBF) and blood-retinal barrier (BRB) permeability in a type 2 diabetic animal model. Male Sprague-Dawley rats were divided into four groups: normal control and diabetes with or without α-MG supplementation. Alpha-mangostin (200 mg/Kg/day) was administered by...