Glycation and the Development of Diabetic Retinopathy

概要

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The levels of advanced-stage products of the Maillard reaction in lens proteins are considered to reflect the sum of accumulated glycation over time, because there is little turnover of lens crystallins.<BR>Thus, we investigated the relationship between the degree of diabetic complications, i. e. diabetic retinopathy and levels of advanced-stage products accumulated in the lens proteins prior to the surgical resection.<BR>The level of advanced-stage products in the lens proteins increased with the progression of diabetic retinopathy. The differences among the level in the groups of each diabetic retinopathy were significant.<BR>These results suggest that glycation measured by advanced Maillard product in the lens protein plays an important role in the etiology of diabetic complications.
Japan Society of Clinical Chemistryの論文