Modeling of Protein and Aminophospholipid Glycation Using Low Molecular Weight Analogs. A Comparative Study

Abstract

Summary (2-aminoethyl)phenethylphosphate and (2-aminoethyl)ethylphosphate were synthesized as models of aminophospholipids. Their glycation by glucose and fructose was compared with that of appropriate peptides (Gly-Phe, Gly-Gly, Gly-Lys) and amino compounds (2-aminoethanol, β-alanine). Formation of glycation products was studied by electron spectroscopy and reversed-phase HPLC. The results obtained confirm that amino groups in aminophospholipids are reactive enough to form glycation products under physiological conditions.