Glycation decreases the stability of the triple-helical strands of fibrous collagen against proteolytic degradation by pepsin in a specific temperature range.

When fibrous collagen of rat tail tendons was glycated by incubation with ribose, it became highly insoluble in dilute acetic acid and resistant to pepsin digestion at 5 degrees C, since it was cross-linked by advanced glycation end products. Extensively glycated fibrous collagen was found to be much less stable than non-glycated control fibrous collagen against pepsin digestion at 30 degrees C. Under conditions where nearly all of the glycated fibrous collagen was degraded into small peptides by pepsin, approximately 45% of the control collagen was left as large polypeptides having nearly the whole length of its triple-helical region. A soluble collagen, which consisted primarily of the triple-helical region of monomeric collagen, was found to be glycated as efficiently as the fibrous collagen on incubation with ribose at 30 degrees C, while the rate of cross-linking of the soluble collagen was very low, suggesting that the triple-helical strands do not undergo intramolecular cross-linking and that most of the cross-links produced in the glycated fibrous collagen are intermolecular ones. The glycated soluble collagen was as stable as the control collagen against pepsin digestion at 30 degrees C. These results indicate that the triple-helical strands of glycated fibrous collagen are much less stable than those of the non-glycated form against proteolytic digestion by pepsin at a temperature close to but below their melting point. Sugar-derived intermolecular cross-links are supposed to underly the decreased stability of the triple-helical strands.