Oxidative stress is postulated to be increased in patients with diabetes me
llitus. Gycation enhanced by elevated glucose concentrations may induce the
formation of oxygen-derived free radicals (OFRs). OFRs would cause oxidati
ve damage to endogenous molecules, including cholesterol. Accumulating evid
ence suggests that oxidative cell injury caused by OFRs contributes to the
development of both macroangiopathy and microangiopathy in diabetes. Our pr
evious studies have shown that 7-keto cholestadien is one of the major prod
ucts of cholesterol peroxidation in diabetic erythrocyte membrane and its l
evels correlate with hemoglobin Ale (HbAlc) values. We have newly identifie
d 3-cholesten-6-one, one of the minor products of cholesterol peroxidation,
in it. The aim of our study is to investigate whether 3-cholesten-6-one le
vels also correlate with HbAlc values. Levels of 3-cholesten-6-one were ass
essed in erythrocyte membrane lipid by monitoring peak areas of 3-cholesten
-6-one to cholesterol with gas chromatography-mass spectrometry. The peak a
rea ratio of 3-cholesten-6-one to cholesterol was used as a marker of chole
sterol peroxidation. The HbAlc value, an index of both glycemic stress and
glycation, was measured by high-performance liquid chromatography. In this
study, we evaluated 33 diabetic and 29 healthy subjects, matched for age (5
9.3+/-14.5 vs. 57.3+/-13.7 years, mean+/-S.D.) and sex (15 males and 14 fem
ales vs. 16 males and 17 females). There were both significantly raised HbA
lc levels (4.6+/-0.8 vs. 8.3+/-2.4%, P<0.001) and significantly increased r
atios of 3-cholesten-6-one to cholesterol (0.2+/-0.4 vs. 21+/-1.8, P < 0.00
1) in diabetic patients compared to control subjects. A good correlation be
tween HbAlc levels and ratios of 3-cholesten-6-one to cholesterol was found
in participants (r = 0. 75, P < 0.00 1, y = 0.46x - 1.8). This suggests th
at an oxidative stress exists in diabetes and the link between glycation an
d lipoxidation is found in diabetic red blood cell. (C) 1999 Elsevier Scien
ce B.V. All rights reserved.