Abstract
Nonenzymatic glycation of low density lipoprotein (LDL) is a reaction of glucose and other reducing sugars with apolipoprotein B100 (apo-B100) lysine residues. In diabetes, this reaction is greatly accelerated and is important in the pathogenesis of diabetic complications. The objective of this study was to investigate in vitro effects of α-tocopherol, ascorbic acid and lycopene on LDL glycation.
LDL was isolated from EDTA-plasma by ultracentrifugation using a single step discontinuous gradient. LDL and glucose were incubated without and with different concentrations of lycopene, ascorbic acid and α-tocopherol. LDL glycation were estimated by sodium periodate assay.
Based on this study results, α-tocopherol, ascorbic acid and lycopene decrease LDL glycation in a dose dependent manner. The electrophoretic mobility of glycated LDL decreased in presence these nutrients.
These effects may be due to antioxidant properties of these nutrients and may have a role in ameliorating atherosclerotic risk of patients with diabetes mellitus.
Keywords
α-Tocopherol Low density lipoprotein (LDL) Glycation Ascorbic acid Lycopene
Copyright
© 2022, Author(s). This open-access article is available under the Creative Commons Attribution 4.0 (CC BY 4.0) International License (https://creativecommons.org/licenses/by/4.0/), which allows for unrestricted use, distribution, and reproduction in any medium, provided that the original work is properly cited.