Role of Fructose in Glycation

Abstract

We investigated the in vitro effect of fructose on the formation of advanced Maillard reaction products which have fluorescence and cross-links.
Bovine serum albumin was incubated at 37°C for 14days. added various concentrations of glucose or fructose The fluorescence intensity increased with increasing concentrations of both sugars and with increasing incubation time. The fluorescence intensity was higher after incubation with fructose than after incubation with glucose.
These results suggest that fructose in polyol pathway plays an important role in the formation of advanced Maillard products.