Advanced Glycation End-Products and Advanced Oxidation Protein Products in Patients with Diabetes Mellitus

Title:

Advanced Glycation End-Products and Advanced Oxidation Protein Products in Patients with Diabetes Mellitus

Creator:

Marta Kalousová, Jan Škrha, and Tomáš Zima

Identifier:

https://cdk.lib.cas.cz/client/handle/uuid:2e4de0af-bca1-4f95-8d0d-7f7a7d2aa10b
uuid:2e4de0af-bca1-4f95-8d0d-7f7a7d2aa10b
issn:0862-8408

Subject:

Fyziologie člověka a srovnávací fyziologie, fyziologie člověka, human physiology, Advanced glycation end-products, Advanced oxidation protein products, Diabetes mellitu, Oxidative stress, 14, and 612

Type:

article, studie, model:article, and TEXT

Format:

print, bez média, and svazek

Description:

Accelerated glycoxidation takes part in the development of diabetic complications. We determined advanced glycation end-products (AGEs) and advanced oxidation protein products (AOPP) in the sera of 52 patients with diabetes mellitus (DM) - 18 with DM Type 1 and 34 with DM Type 2 and examined their relationship to the compensation of the disease. AGEs were estimated spectrofluorimetrically (350 nm/440 nm) whereas AOPP were determined spectro-photometrically (340 nm). AGEs were elevated only in DM Type 2 (DM2 5.11±1.15x103 AU/g vs controls 4.08±0.71x103 AU/g, p<0.001, vs DM1 4.14±0.86x103 AU/g, p<0.005, DM1 vs controls were not significant). AOPP were elevated significantly in both types of DM with higher levels in DM Type 2 (DM2 157.50±75.15 mmol/l vs healthy subjects 79.80±23.72 mmol/l, p<0.001, vs DM1 97.50±30.91 mmol/l, p<0.005, DM1 vs controls p<0.05). There was a tight correlation between AGEs and AOPP in both types of DM (DM1 r=0.75, DM2 r=0.47 (p<0.05)) and both AGEs and AOPP correlated with triglycerides. In DM Type 1 only, AGEs correlated with HbA1c r=0.47 (p<0.05) and with blood glucose. Slight but not significant differences in AGEs and AOPP levels were observed in patients with or without diabetic complications. Oxidative stress is increased in both types of DM, more in Type 2 where it contributes to the formation of glycoxidation products., M. Kalousová, J. Škrha, T. Zima., and Obsahuje bibliografii

Language:

English

Rights:

http://creativecommons.org/licenses/by-nc-sa/4.0/
policy:public

Source:

Physiological research | 2002 Volume:51 | Number:6

Harvested from:

CDK

Metadata only:

false