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DNA damage during glycation of lysine by methylglyoxal: assessment of vitamins in preventing damage

机译：甲基乙二醛对赖氨酸糖基化过程中的DNA损伤：评估维生素在预防损伤中的作用

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摘要

Amino acids react with methylglyoxal to form advanced glycation end products. This reaction is known to produce free radicals. In this study, cleavage to plasmid DNA was induced by the glycation of lysine with methylglyoxal in the presence of iron(III). This system was found to produce superoxide as well as hydroxyl radicals. The abilities of various vitamins to prevent damage to plasmid DNA were evaluated. Pyridoxal-5-phosphate showed maximum protection, while pyridoxamine showed no protection. The protective abilities could be directly correlated to inhibition of production of hydroxyl and superoxide radicals. Pyridoxal-5-phosphate exhibited low radical scavenging ability as evaluated by its TEAC, but showed maximum protection probably by interfering in free radical production. Pyridoxamine did not inhibit free radical production. Thiamine and thiamine pyrophosphate, both showed protective effects albeit to different extents. Tetrahydrofolic acid showed better antioxidant activity than folic acid but was found to damage DNA by itself probably by superoxide generation.
机译：氨基酸与甲基乙二醛反应形成高级糖基化终产物。已知该反应会产生自由基。在这项研究中，通过在铁（III）存在下用甲基乙二醛将赖氨酸糖基化来诱导对质粒DNA的切割。发现该系统产生超氧化物以及羟基自由基。评估了各种维生素防止破坏质粒DNA的能力。 5-磷酸吡rid醛显示出最大的保护作用，而吡ido胺未显示出任何保护作用。保护能力可以直接与抑制羟基和超氧化物自由基的产生有关。通过其TEAC评估，5-磷酸吡ox醛的自由基清除能力较低，但可能通过干扰自由基的产生而显示出最大的保护作用。吡rid胺不抑制自由基的产生。硫胺素和硫胺素焦磷酸盐都显示出保护作用，尽管程度不同。四氢叶酸显示出比叶酸更好的抗氧化活性，但是发现四氢叶酸本身可能会通过产生超氧化物来破坏DNA。

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