Correlation between the UV spectra of glycated peptide and amino acids

The interactions of glucose and fructose with amino acids (Gly, Phe), pepti des (Gly-Gly, Gly-Phe, Phe-Gly) and Ac-Lys were studied under conditions si milar to the physiological: temperature 37 degrees C, 200 mM phosphate buff er, pH 6.9. Appearance of absorbance in the ultra-violet (UV) region was fo und in all systems as a result of glycation. The correlation between the sp ectral curves obtained was used as a measure for the relative concentration s of chromophores in the reaction mixtures. It was found that the differenc es in the reacting carbohydrates are less significant to the formation of c hromophores compared to the differences in the reacting amino components. T he results obtained show that the correlation between spectral curves can b e a useful measure for comparison of multicomponent mixtures, containing di fferent chromophores. (C) 1999 Elsevier Science B.V. All rights reserved.