抄録
Advanced glycation end products (AGEs) are formed by the Maillard reaction, a non-enzymatic reaction that occurs during the browning of food. AGE formation is promoted by heating and oxidation by metal ions. However, there are no reports comparing the form of AGE contents from each reducing sugar depending on the type of metal ion. Therefore, we used an immunochemical method to evaluate the effects of Cu and Fe on the formation of Nε-(carboxymethyl)lysine (CML), an oxidation-dependent AGEs formed from glucose, fructose, and ribose, which are representative reducing sugars in the body. Consequently, the CML increased with Fe in glucose, Cu in fructose, and Fe in ribose. The Amadori rearrangement products, prepared by reacting each of the above three types of reducing sugars with bovine serum albumin under anaerobic conditions, were subjected to the Fenton reaction with hydrogen peroxide and various metal ions. The amount of CML produced was significantly increased in glucose with Fe and Cu, and in ribose with Cu compared to the control, however in fructose, no change was observed for any of the metal ions. This indicates that the metal ions that affect CML formation differ depending on the reducing sugar used. In conclusion, the amount of CML formed by metal ions is greater from the reaction of reducing sugars with proteins than from the Amadori rearrangement products; therefore, it is thought that CML is mainly produced via dicarbonyl compounds produced by the oxidation of reducing sugars.
