Application of the amino acid analysis for the detection of AGE-proteins of the Maillard reaction

摘要

Recent studies demonstrated N-tcarboxymethyl) lysine (CML) and iV-(carboxyetnyl) lysine (CEL) in several tissues. To elucidate the mechanism of the formation of advanced glycation end product (AGE) structure during incubation of protein with glucose, we established the quantitative analysis system of CML and CEL by amino acid analyzer with cation exchange and post column nmhydrin detection system and applied for the detection of CML and CEL in AGE structure. We found the formation of CML from Amadori product by the reaction of Fe~(2+) with H_2O_2. Further, the formation of CEL in glucose-modified proteins was inhibited by aminoguanidine but enhanced by phosphate.