Ramanakoppa H. Nagaraj's research while affiliated with City of Cleveland and other places

Publications (26)

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The modification of Nα-t-BOC-lysine, Nα-t-BOC-arginine and lens crystallins by glyoxal and methylglyoxal has been investigated under physiological conditions. In incubations involving glyoxal, a novel amide-type crosslink (GX-amide-crosslink) was identified and correlated with Nα-carboxymethyllysine (CML) levels. The formation of GX-amide-crosslink...
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N(delta)-(5-Hydroxy-4,6-dimethylpyrimidine-2-yl)-L-ornithine, or Argpyrimidine, was identified and quantified in beer by high-performance liquid chromatography (HPLC) and coupled gas chromatography-mass spectrometry (HRGC-MS). This novel fluorescent arginine Maillard modification represents the first amino acid modification reported in beer retaini...
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The nonenzymatic Maillard reaction is thought to contribute to aging and cataract formation in the lens. As levels of methylglyoxal (MG) and glutathione (GSH) affect the reaction, we examined the relationship of these factors and determined the effect of a glyoxalase I inhibitor on the Maillard reaction. Rat lens cultures were maintained for up to...
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Full-text available
To determine the formation of imidazolysine, a Maillard reaction derived protein crosslink in the human lens in relation to aging and cataract by immunochemical methods. Antibodies against RNase-imidazolysine were raised in rabbits. The antibodies were tested for their specificity for imidazolysine by using various imidazolysine-like compounds and...
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α-Dicarbonyl compounds that arise from various metabolic pathways react with proteins to form a variety of adducts in a reaction known as the Maillard reaction. These adducts are collectively known as advanced glycation end products or AGEs. Methylglyoxal (MG) and glyoxal (GXL) are two such dicarbonyls. They react with proteins to produce lysine-ly...
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Carbohydrates with reactive aldehyde and ketone groups can undergo Maillard reactions with proteins to form advanced glycation end products. Oxalate monoalkylamide was identified as one of the advanced glycation end products formed from the Maillard reaction of ascorbate with proteins. In these experiments, we have analyzed human lens proteins immu...
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Full-text available
The Maillard reaction, a non-enzymatic reaction of ketones and aldehydes with amino groups of proteins, contributes to the aging of proteins and to complications associated with diabetes. Methylglyoxal (MG) is a 2-oxoaldehyde derived from glycolytic intermediates and produced during the Maillard reaction. We reported previously the formation of a l...
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Biochemical studies of amyloidoses have been plagued by the sparing solubility of most amyloids in denaturant solvents. Consequently often only a subclass of amyloid protein is analyzed, a fact that is omitted in most studies. This means that there is often no evaluation of the chemical basis for amyloid insolubility, a factor that may provide valu...
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The nonenzymatic Maillard reaction of proteins, initiated by the addition of sugars and other aldehydes and ketones, is thought to be an important mechanism in aging and the pathogenesis of diabetic complications. The alpha-dicarbonyl compounds are considered to be key intermediates in this reaction. Methylglyoxal (MG) (pyruvaldehyde), a physiologi...
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In the previous report we demonstrated that gammaB-crystallin is glycated predominantly at the N-terminal alpha-amino group (Casey, E. B., Zhao, H. R., and Abraham, E. C. (1995) J. Biol. Chem. 270, 20781-20786). To investigate the possible role of alpha- and epsilon-amino groups of gammaB-crystallin in glycation-mediated cross-linking, Lys-2 or Lys...
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In the previous report we demonstrated that γB-crystallin is glycated predominantly at the N-terminal α-amino group (Casey, E. B., Zhao, H. R., and Abraham, E. C. (1995)J. Biol. Chem. 270, 20781–20786). To investigate the possible role of α- and ε-amino groups of γB-crystallin in glycation-mediated cross-linking, Lys-2 or Lys-163, or both, were mut...
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The presence of pyrraline, a non-oxidative glucose-derived Maillard reaction product in plasma proteins has been established previously. In this study we have investigated the presence of pyrraline in human urine to determine whether pyrraline-containing proteins are metabolized or selectively retained. Pyrraline was detected by means of HPLC, and...
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Full-text available
The Maillard reaction, initiated by nonenzymatic glycosylation of amino groups on proteins by reducing sugars, has been studied for its potential role in aging and the complications of diabetes. One of the major consequences of the advanced Maillard reaction in proteins is the formation of covalently cross-linked aggregates. The chemical nature of...
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In this study, we evaluate the ability of several solvents to solubilize insoluble paired helical filaments (PHF) of Alzheimer disease. Specifically, we use protein extraction and reduction in the volume of insoluble material as quantitative assays to establish solvents of PHF. Using sequential categories of protein solvent to analyze insoluble PHF...
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The relationship between long-term glycemic control and the advanced Maillard reaction was investigated in dura mater collagen and lens proteins from dogs that were diabetic for 5 years. Diabetic dogs were assigned prospectively to good, moderate, and poor glycemic control and maintained by insulin. Biochemical changes were determined at study exit...
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Pyrraline is an advanced Maillard reaction product formed by the non-enzymatic reaction initiated by glucose with lysine residues on proteins. This reaction involves an intermediate, 3-deoxyglucosone, concentration of which is shown to be elevated in plasma and lenses during diabetes. Bovine lens alpha crystallins incubated with 3-deoxyglucosone sh...
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Pyrraline (epsilon 2-(formyl-5-hydroxymethyl-pyrrol-1-yl)-L- norleucine) is an advanced Maillard reaction product derived from the reaction of glucose with lysine amino group on proteins. Its presence in plasma and tissue proteins has been established by immunological and chromatographic methods. The purified preparation of pyrraline obtained from...
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Ascorbate (vitamin C) degradation products can undergo non-enzymatic glycation (Maillard reaction) with proteins to form highly crosslinked structures with brown pigmentation and characteristic fluorescence. Proteins in the body, especially the long-lived proteins develop similar changes during aging and diabetes. Several studies have shown excessi...
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Pyrraline (epsilon-2-(formyl-5-hydroxymethyl-pyrrol-1-yl)-L-norleucine) is an advanced Maillard reaction product formed from 3-deoxyglucosone in the non-enzymatic reaction between glucose and the epsilon-amino group of lysine residues on proteins. Although its presence in vivo as well as in in vitro incubations of proteins with sugars has been docu...
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Recent work from our laboratory revealed a correlation between the degree of protein pigmentation in human cataractous lens and the advanced Maillard reaction as reflected by pentosidine formation. Although the data suggested a role for ascorbate in pentosidine formation in senile cataractous lenses, elevated pentosidine levels in diabetic cataract...
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Recent progress in structure elucidation of products of the advanced Maillard reaction now allows probing specifically for the role of this reaction in the pathogenesis of age- and diabetes-related complications. Pyrraline is a glucose-derived advanced glycation end product against which polyclonal and monoclonal antibodies have been raised. Immuno...
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Recent work has led to the structural elucidation of three compounds of the advanced Maillard reaction-pyrraline, pentosidine and carboxymethyllysine-which can serve as markers for in vivo studies. Pyrraline is a glucose-derived compound, the presence of which was detected with a monoclonal antibody in elevated amounts in the plasma of diabetic ind...
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A blue fluorophore, named LM-1 was isolated from human eye lens crystallins. The fluorescence property of LM-1 (excitation/emission, 366/440 nm) is similar to the fluorescence originating during non-enzymatic glycation (Maillard reaction) of proteins with the reducing sugars. LM-1 accumulates linearly with age in highly cross-linked water insoluble...
Article
Collagen undergoes progressive browning with age and diabetes characterized by yellowing, fluorescence, and cross-linking. The present research was undertaken in order to investigate the nature of the collagen-linked fluorescence. Human collagen was exhaustively cleaved into peptides by enzymatic digestion. Upon purification, a highly fluorescent c...
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In order to prevent or escape the ongoing damage to proteins and DNA resulting from amino-carbonyl reactions, the organism has to have powerful defense mechanisms. If the Maillard reaction played a role in determining longevity among mammalian species, one would expect protective mechanisms to be more developed in long- versus short-lived species....

Citations

... Factors such as oxidant stress, molecular cross-linking, the sequelae of RAGE signaling and changes of DNA integrity extrapolate this process from the molecular to the biological (cellular and tissue) level (Huttunen et al. 1999(Huttunen et al. , 2000(Huttunen et al. , 2002. This pertains to ageing (Bjorksten 1977;Monnier et al. 1990) and AD (Heitner and Dickson 1997;Smith et al. 1994). ...
... Induction of cross-links is a well established procedure in polymer chemistry to increase the elastic modulus of materials (Eyre, 1984 ;Mark, 1988). Cross-linking in connective tissue may occur during aging (Albon et al., 1995 ;Balisky et al., 1996 ;Reiser, 1991 ;Yamauchi et al., 1996) and as a side-effect of diabetes (Hadley, Meek and Malik, 1996 ;Malik et al., 1992 ;Sady, Khosrof and Nagaraj, 1995 ;Zhao, Nagaraj and Abraham, 1997). Recently cross-linking has been used medically to increase the stability, and reduce the biodegradation of collagen-based biomaterials for bioprostheses such as porcine heart valves, blood vessel prostheses, dural substitute and meniscal allografts (Ersek and Derlerm, 1988 ;Nimni, 1988 ;Perkins and Bui, 1996 ;Pietrucha, 1991 ;Remacle, 1995 ;Wisnewski, Power and Kennedy, 1988). ...
... end-stage renal disease). 22 In end-stage renal disease, markedly elevated serum levels of AGEs have been established, 23,24 with no difference between patients with and without diabetes, 25 indicating a pivotal role of the kidney in AGEs metabolism. ...
... Next, the material was dialyzed against distilled water to remove the unreacted material and lyophilized. BSA modified by methylglyoxal was obtained by the incubation of BSA water solution (25 mg/mL) with methylglyoxal (3.6 mg/mL) at 37 °C for 7 days [19]. Two groups of low molecular mass products were also synthesized: one from D-melibiose and N-α-acetyl-Llysine (LM), and the second one from a mixture of D-melibiose, N-α-acetyl-L-lysine and N-α-acetyl-L-arginine (LMA). ...
... Pentosidine (PENT) crosslinks are one of the major AGE products formed by nonenzymatic glycation and oxidation of proteins [13]. Over the years, fluorescent crosslinks such as PENT were used as a biomarker for AGEs [14,15]. Even though only traces of PENT can be discovered in tissue proteins, they are extremely beneficial to analyze cumulative tissue proteins. ...
... [7][8][9] Cataract development in DM could be due to changes in lens proteins from hyperglycemia related glycation endproduct (AGE) accumulation [10][11] Hyperglycemia generates AGEs through non-enzymatic glycation, followed by oxidative reactions between reducing sugars and proteins, which can lead to osmotic stress and accumulation of fluid 12 It has been found that AGEs, including N-(carboxyethyl) lysine (CEL), pentosidine, N-(carboxymethyl)-L-lysine (CML), pyrraline, and fluorophore LM-1 are found at higher levels in cataractous lenses of diabetic patients when compared to the normal aging population. [13][14][15] The increased glucose levels in the aqueous humor induce glycation of lens proteins and therefore increase the level of free radicals. This process, also known as ''glucoxidation,'' further opacifies the lens as a result of increased oxidative stress especially given impaired antioxidant capacity in diabetic lenses. ...
... One of the well-studied AGEs is Pentosidine, a composition of glycosylation and cross-linking between arginine, lysine, and pentose. Its molecular weight is 378.48 da [7,8]. Another well-known AGEs is N-(carboxymethyl)lysine (CML), and its molecular weight is 204.20 da [9]. ...
... The genetic lesions include point mutations, translocations, chromosomal gains and losses, telomere shortening and gene disruption caused by the integration of viruses or transposons (Lopez-Otin et al. 2013). Causal evidence linking the lifelong increase in genomic damage and aging came from studies in mice and humans indicating that altered DNA repair mechanisms cause augmented aging in mice and trigger numerous human progeroid syndromes (Monnier et al. 1991, Fukada et al. 2014. Overall there is broad evidence that genomic damage occurs in aging and that its artifi cial induction can aggravate accelerated aging. ...
... The final step of AGE formation is very complex, but a possible process is displayed in Figure 2. Other AGEs that have been identified in the body are carboxymethyl arginine (CMA) [17], imidazolone [18], formyl threosyl pyrrole (FTP) [19], argpyrimidine [20], pentosidine [21], and crossline [22]. compound for AGE formation than glucose. ...
... In the modification of a single arginyl residue, the following are formed: glyoxal-derived hydroimidazolones (G-H) including isomers: glyoxal-derived hydroimidazolone 1 (G-H1), glyoxal-derived hydroimidazolone 2 (G-H2), glyoxal-derived hydroimidazolone 3 (G-H3) [23], glyoxal-derived dihydroimidazolones (G-DH): G-DH1 and G-DH2 [24], methylglyoxal-derived hydroimidazolone (MG-H): MG-H1, MG-H2 and MG-H3 [25], methylglyoxal-derived dihydroimidazolone (MG-DH): MG-DH1, MG-DH2 [26] and other arginyl-AGEs: 3-DG-imidazolone [27], argpyrimidine (RPYR) [28], N δ -(4-carboxy-4, 6-dimethyl-5,6-dihydroxy-1,4,5,6-tetrahydropyrimidine-2-yl)-L-ornithine (THP) [24] and Nx-carboxymethyl-arginine (CMA) [28], as shown in Fig. 1. As a result of glycation of a single lysyl residue (Cε), there are formed: N ε -(1-Carboxymethyl)-L-lysine (CML) [29,30], N ε -(1-Carboxyethyl)-L-lysine (CEL) [31], Nε-glycoloyl lysine (GALA) [28], fructosyl-lysine (FL) [32], glycoaldehyde-pyridine [28], pyrraline [33], 1-alkyl-2-formyl-3,4-glycosyl-pyrrole (AFGP) [28] (Fig. 2). Glycation may occur on both amino acids residues: lysyl and arginyl, giving arginine-lysine AGE cross-links: N δ -(2-{[(4 S)-4-ammonio-5-oxido-5-oxopentyl]amino}-3,5-dihydro-4H-imidazole -4-ylidene)-L-lysine (GODIC) [24], 2-ammonio-6-({2-[4-ammonio-5-oxido-5-oxopently)amino]-4-methyl-4,5-dihydro-1H-imidazole-5-yli-dene}amino)hexanoate (MODIC) [28], 3-deoxyglucosone-derived imidazolium cross-link (DOGDIC) [28], pentosidine [34] and glucosepane [28]. ...