Collagen-Glycation in the Aorta, Aging, and the Development of Arteriosclerosis

抄録

We investigated the relationship between glycation (the Maillard reaction) aging and arteriosclerosis by measuring the glycation levels of collagen in the aorta. Using fluorescence, we measured late-stage products of the Maillard reaction. The degree of arteriosclerosis of the aorta was classed macroscopically. In non-diabetics, fluorescence levels were significantly correlated with age (r=0.79, p<0.001), and with the grade of arteriosclerosis (r=0.52, p<0.001). Fluorescence levels in diabetics were much higher than those in non-diabetics. These results suggest that an increase in the glycation of collagen in the aorta may play an etiological role in aging and arteriosclerosis. Diabetes may accelerate these pathophysiological conditions.