1988 Volume 17 Issue 3 Pages 121-124
Since lens protein is a long-lived protein, the levels of advanced-stage products of the Maillard reaction are considered to reflect the sum of accumulated glycation. We nvestigated the relationship between the level of advanced product in cataractous lens nucleus and the motor nerve conduction velocity (MCV) of the peroneal nerve, and the sensory nerve conduction velocity (SCV) of the sural nerve, in diabetic patients. There were significant correlations between the product level and both of these parameters. However, there was no significant relationship between the levels of fasting plasma glucose and hemoglobin Alc immediately prior to surgery and the MCV and the SCV.
These results suggest that glycation measured by advanced Maillard product plays an important role in the etiology of diabetic neuropathy.
