糖尿病患者毛发蛋白质中果糖赖氨酸增加。

Increased fructose-lysine of hair protein in diabetic patients.

作者信息

Oimomi M, Nishimoto S, Kitamura Y, Matsumoto S, Hatanaka H, Ishikawa K, Baba S

出版信息

Klin Wochenschr. 1985 Aug 1;63(15):728-30. doi: 10.1007/BF01733118.

Abstract

Fructose-lysine, which is formed by binding glucose to lysine, is changed by acid hydrolysis into furosine. Furosine derived from fructose-lysine of hair was determined by high-performance liquid chromatography according to the method of Schleicher et al. Furosine values were significantly higher in diabetic patients than in healthy subjects, and significantly correlated with the stable components of hemoglobin A1 (HbA1) values. These results suggest that furosine, like HbA1, may become an indicator of past blood glucose control at any time in diabetic patients and be useful in investigating diabetic complications on the level of tissue.

摘要

果糖赖氨酸是由葡萄糖与赖氨酸结合形成的，经酸水解后转变为糠氨酸。按照施莱歇尔等人的方法，采用高效液相色谱法测定毛发中源自果糖赖氨酸的糠氨酸。糖尿病患者的糠氨酸值显著高于健康受试者，且与血红蛋白A1（HbA1）值的稳定成分显著相关。这些结果表明，糠氨酸与HbA1一样，可能成为糖尿病患者既往血糖控制情况的指标，并有助于在组织水平上研究糖尿病并发症。