Naslov
Susceptibility of the tetrapeptide LSKL to glycation

Autori
Jakas, Andreja ; Katić, Anja ; Bionda, Nina ; Horvat, Štefica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
9th International Symposium on the Maillard Reaction. Book of Abstracts / - München : IMARS, 2007, 167-167

Skup
9th International Symposium on the Maillard Reaction

Mjesto i datum
München, Njemačka, 01.09.2007. - 05.09.2007

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
glycation; Maillard; Amadori; Heyns; tetrapeptide

Sažetak
The tetrapeptide LSKL occurs in the inactive form of the transforming growth factor β (TGF-β ), as part of the latency-associated protein (LAP). For the activation of TGF-β , the formation of a complex between LSKL peptide fragment of LAP and KRFK peptide component of an activator, which is usually trombospondin-1, is necessary. It was found that diabetes disturbs the function of TGF-β . One possible change of the LSKL peptide under the conditions of hyperglycemia is the formation of glycation products. A number of glycated products of the tetrapeptide LSKL were prepared as model compounds. As reducing sugars, glucose and fructose were used. The glycation first took place on the amino group of the side chain of Lys affording a monosubstituted Amadori or Heyns compound (1 or 3) and, subsequently, on the amino group of the N-terminal Leu residue giving the corresponding disubstituted compound (2 or 4). LSKL showed different susceptibility to glycation with aldose (glucose) or ketose (fructose) sugars.

Izvorni jezik
Engleski

Znanstvena područja
Javno zdravstvo i zdravstvena zaštita

POVEZANOST RADA