Model pembentukan Advanced Glycation End Products (AGEs) dan degradasi tirosin akibat reaksi maillard

Authors

  • Eko Suhartono
  • Bambang Setiawan
  • Mashuri Mashuri

https://doi.org/10.33476/jky.v13i1.1050

Keywords:

AGEs, tyrosine, Maillard reaction

Abstract

Maillard reaction or glycosylation reaction is a reaction between amine group and aldehyde group from glucose to form dicarbonyl compound and Advanced Glycation End Products (AGEs). The formation of AGEs have a role in diabetic complications. This work was conducted study the tyrosine degradation reaction model and the formation of AGEs caused by Maillard reaction. The research design was an experimental study with pre and posttest control group design with followed up posttest in 48 hours to 20 days. Two solutions, A and B were used; solution A was a mixture of BSA 30% + buffer phosphate pH 7 + aquadest, and solution B was BSA 30%+ buffer phosphate pH 7+ aquadest+ glucose. The degradation of tyrosine was measured by its absorbance at l=470 nm and the absorbance of AGEs formation at l=340 nm. Model of AGEs formation in solution A followed the equation of Y=0,0289X – 0,01847 with correlation coefficient R2=0,9767, where as that in solution B followed equation of Y=0,6552X – 1,5267 with correlation coefficient R2=0,9463. The tyrosine degradation model in solution A followed equation of Y=-0,1232X + 2,7166 with correlations coefficient R2=0,9175 where as that in solution B followed equation of Y=-0,03552X + 0,7762 with coefficient of correlation R2=0,9175. Negative value was observed in correlation between AGEs absorbance with tyrosine in solution A and B reflecting the formation of AGEs followed by tyrosine degradation

References

Baynes JW, Thorpe SR 1999. Role of oxidative stress in diabetic complications, Diabetes, 48:1-9.

Budianto R, Qamariah N, Suhartono E 2003. Potensi infus daun pare (Momordica charantia) sebagai penghambat kerusakan protein akibat reaksi glikosilasi, Majalah Obat Tradisional, 8(25):1-5

Budianto R, Firdaus RT, Paramita D, Vianti TA, Damayanti ED Suhartono E 2004. Uji antioksidan tumbuhan pasak bumi (Eurycoma Longifolia Jack.) serta perannya sebagai inhibitor kerusakan protein akibat reaksi glikosilasi, Review Kimia, 7(2):89-97

deMan JM 1997. Kimia Makanan, terjemahan oleh Kosasih Padmawinata, Penerbit ITB, Bandung

Droge W 2002. Free radicals in the physiological control of cell function. Physiol Rev,82:47-95.

Fessenden RJ, Fessenden JS 1986. Kimia organik, edisi ke 3 Alih bahasa: A. Hadyana Pudjaatmaka, Penerbit Erlangga, Jakarta

Firdaus TF, Suhartono E, Qamariah N 2004. Pemodelan reaksi glikosilasi dan peran infus daun tapak dara (Chataranthus roseus [L] F.Don) sebagai penghambat kerusakan protein, Berkala Ilmu Kedokteran,

Forbes JM, Cooper ME, Thallas V, Burns WC, Thomas MC 2002. Reduction of the accumulation of advanced glycation end products by ACE inhibition in experi-mental diabetic nephropathy. Diabetes, 51:3274-82.

Lee C, Yim MB, Chock PB, Yim HS, Kang SO 1998. Oxidation-reduction properties of methyglyoxal-modified protein in relation to free radical generation. J Biol Chem, 273:39.

Solomons GT 1996. Organic Chemistry, 6th edition, John Wiley & Sons, Singapore

Ueno Y, Kizaki M, Nakagiri R, Kamiya T, Sumi H, Osawa T 2002. Dietary gluthatione protects rats from diabetic nephropathy and neuropathy. J. Nutr.,132:897-900.

Valencia JV, Weldon SC, Quinn D 2004. Advanced Glycation End Product ligand for the receptor for Advanced Glycation End Product: biochemical caharacterization and formation kinetics. Analytical Biochemistry, 324:68-78

Downloads

Published

2019-11-20

Issue

Section

Research Articles