ISSN:
1432-0428
Schlagwort(e):
Non-enzymatic glycation
;
thermal stability of collagen
;
tail tendon
;
vitamin E
;
oxidative stress
Quelle:
Springer Online Journal Archives 1860-2000
Thema:
Medizin
Notizen:
Summary Products similar to non-enzymatic glycation end products are known to arise from the interactions between proteins and lipid peroxides in vitro. In this study, we assessed the effect of vitamin E, which possibly modifies lipid peroxide, on advanced glycation end products or similar products in vivo by measuring the fluorescence and thermal rupture time of tail tendon collagen in streptozotocin-induced diabetic rats. The diabetic rats and non-diabetic rats were fed a vitamin E supplemented diet, and a control diet starting 3 days after the streptozotocin injection. After the 4-week treatment, the serum lipid peroxide levels expressed as thiobarbituric acid reactants in the diabetic rats on control diet (15.9 ± 2.6 μmol/l [SEM]) were significantly (p 〈0.05) higher than in the non-diabetic rats (7.9 ± 1.3 μmol/l on control diet and 3.3 ± 0.4 μmol/l on supplemented diet), but the levels in the diabetic rats on supplemented diet (7.9 + 2.3 μmol/l) were reduced to the normal levels. No significant differences were found in serum glucose and glycated haemoglobin levels within the diabetic rats on control and supplemented diets. Both the fluorescence and thermal rupture time of collagen were significantly (p 〈0.05) increased in the diabetic rats on both diets compared with those in the corresponding non-diabetic rats. Although there was no significant difference in the collagen-linked fluorescence within the diabetic rats on control and supplemented diets, the thermal rupture time was significantly (p 〈0.01) shortened with supplemented diet (10.8 ± 0.7 min on supplemented diet vs 15.0 ± 0.7 min on control diet). The effect of vitamin E on the thermal rupture time was not observed in non-diabetic rats (6.6 ± 0.5 min on supplemented diet vs 6.2 ± 0.5 min on control diet). These results indicate that the formation of advanced glycation end products or similar products seen in hyperglycaemia can be partially inhibited by vitamin E supplementation by lowering lipid peroxide levels or oxidative stress. This study is thought to be the first to show vitamin E as an anti-oxidant agent limiting the formation of advanced glycation end products or similar products in vivo.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1007/BF00401418
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