Cp. Winlove et al., INTERACTIONS OF ELASTIN AND AORTA WITH SUGARS IN-VITRO AND THEIR EFFECTS ON BIOCHEMICAL AND PHYSICAL-PROPERTIES, Diabetologia, 39(10), 1996, pp. 1131-1139
Citations number
28
Categorie Soggetti
Endocrynology & Metabolism","Medicine, General & Internal
Stiffening of blood vessel walls occurs in the early stages of atheros
clerosis, and this process is known to occur earlier in diabetic subje
cts. The effect could be due, in part, to glycation. Although collagen
is responsible for ensuring the ultimate tensile strength of the tiss
ue, elastin largely determines the compliance of the vessel wall in th
e normal physiological range of pressures and this appears to be close
ly matched to haemodynamic requirements. Changes in elastin are theref
ore likely to affect optimal function of the tissue. We have investiga
ted the susceptibility of elastin to glycation and effects of glycatio
n on its mechanical and physicochemical properties. We found that puri
fied elastin and a collagen-elastin preparation from the porcine thora
cic aorta rapidly incorporated glucose and ribose, the extent increasi
ng linearly with increasing concentration and reaching a maximum after
7 days at 37 degrees C. Biochemical analysis showed that about one of
the five lysines available per elastin monomer was glycated after 12
days incubation at a sugar concentration of 250 mmol/l. In long-term i
ncubations glycation was associated with the appearance of the advance
d glycation end products, the fluorescent cross-link pentosidine and t
he non-fluorescent putative cross-link NFC-1. In both purified elastin
and the whole elastin-collagen matrix the slope of the force-extensio
n curve increased significantly with glycation. The greatest increase
in stiffness was observed in the elastin-collagen preparation after ri
bose incubation (250 mmol/l for 1 month), where the slope, at large st
rain, increased by 56 +/- 19% (mean +/- SD, n = 12). The diameter of t
he tissue at 1 N force also changed: for elastin there was an increase
in length of approximately 5%, but for the elastin-collagen there was
a decrease of similar magnitude indicating that glycation introduces
differential strains within the fibrous protein matrix. Potentiometric
titration demonstrated that glycation was associated both with loss o
f basic groups and shifts in pK of the acidic groups, which indicated
changes in the environment of the charge groups due to conformational
rearrangements. Changes in ion binding were dependent on pH, and were
consistent with a reduction in effective anionic charge. Calcium bindi
ng to elastin was increased at acid pH, but decreased at higher pH. We
suggest that these effects are not only due to changes in the charge
profile, but also in the conformation of the molecule resulting from g
lycation of the charged lysine and arginine side-chain residues.