抄録
Maillard reaction (glycation) has received attention in relation to diabetic complications. On the other hand, sorbitol which is produced in the polyol pathway has also been pointed out as one of causes of diabetic complications. In this study, we investigated in in-vitro the effect of fructose which is produced from sorbitol, on the Maillard reaction.
Fructose accelerated the fluorescence intensity, amino acid impairment and polymerization of the proteins more and decreased the digestibility of the collagen by collagenase more than glucose. When proteins preincubated with glucose (glucose-protein system) and fructose (fructose-protein system) were incubated continuously for 2 weeks without glucose and fructose under physiological conditions, the fluorescence intensity gradually increased and furosine values conversely decreased in the glucose-protein system. There were no changes in the fructose- protein system. No change of the impairment of amino acid residues was found in either system. Thus, the late-stage of the Maillard reaction in the fructose-protein system is possibly different from that in the glucose-protein system.
These results suggest that fructose more easily produces an increase in the accumulation of the late-stage products of the Maillard reaction than glucose in tissues.
Therefore, it is suggested that fructose in the polyol pathway may accelerate diabetic complications via the Maillard reaction.
