H. Obayashi et al., FORMATION OF CROSSLINE AS A FLUORESCENT ADVANCED GLYCATION END-PRODUCT IN-VITRO AND IN-VIVO, Biochemical and biophysical research communications, 226(1), 1996, pp. 37-41
Crossline is one of the major advanced glycation end products resultin
g the reaction mixture of free amino group(s) such as epsilon-one in l
ysine with D-glucose in vitro. To study crossline formation on protein
s in vitro and in vivo, polyclonal antiserum to the crossline hapten w
as prepared. This antiserum reacted with bovine and human serum albumi
n that had been modified by prolonged incubation with glucose as well
as with crossline itself. Antisera did not react with unmodified serum
albumin or the other Maillard-related compounds. Crossline was formed
in a rime-dependent manner when a mixture of six different proteins w
as incubated with glucose at pH 7.2 or 9.0. Crossline levels could be
measured in rat lens proteins and the levels increased with age. The c
rossline content of lens proteins in diabetic rats was more than two-f
old higher than that of age-matched controls. Results of this study su
ggest that most proteins containing advanced glycation end products ha
ve crossline-like structures. Measurement of crossline-like structures
in biological specimens may provide an index of aging and of the deve
lopment of diabetic complications. (C) 1996 Academic Press, Inc.