Pyrolysis/gas chromatography/mass spectrometry in the analysis of glycated poly‐L‐lysine

Abstract

Pyrolysis/gas chromatography/mass spectrometry was applied to the study of products arising from the interaction between glucose and poly-L-lysine. The comparison of pyrograms of control poly-L-lysine and glycated poly-Llysine ied to the identitication of six different compounds, four of which were furan derivatives that can be considered as markers for advanced glycation processes.

Impact of in vitro non-enzymatic glycation on biophysical and biochemical regimes of human serum albumin: relevance in diabetes associated complications

“…Loss in the intensity of uorescence indicates that tryptophan acquired a different microenvironment upon glycation. 26 Circular dichroism analysis for native and Amadori-HSA Secondary structure changes in Amadori-HSA with different concentrations of glucose were further conrmed by far UVcircular dichroism (CD) spectrometry. 25 Quenching in tryptophan uorescence with increase glucose concentrations were observed in all Amadori-HSA samples that might be due to the destruction of the residues and/or modication of tryptophan-214 microenvironment upon Amadori formation.…”

Immunological studies on glycated human IgG

“…Loss in the fluorescence intensity (F.I.) was calculated using the following equation: Possible presence of AGEs in the glycated sample was verified with AGE-specific fluorescence at 440 nm after excitation at 370 nm (Lapolla et al, 1992). Increase in fluorescence intensity (F.I.)…”

Preferential recognition of Amadori-rich lysine residues by serum antibodies in diabetes mellitus: Role of protein glycation in the disease process

“…Native and glycated PLL samples were excited in the range of 280 -410 nm and the emission intensities were recorded in the range of 300 -500 nm. The possible presence of AGEs in the glycated PLL was verified with AGE-specific fluorescence at 440 nm after excitation at 370 nm [13]. Loss of fluorescence intensity (FI) was calculated using the following equation: % Loss of FI ϭ (FI native PLL Ϫ FI glycated PLL / FI native PLL ) ϫ 100.…”