Physical Sciences and Mathematics Commons^™

Pyridoxamine, An Inhibitor Of Advanced Glycation Reactions, Also Inhibits Advanced Lipoxidation Reactions: Mechanism Of Action Of Pyridoxamine, Joelle M. Onorato, Alicia J. Jenkins, Suzanne R. Thorpe, John W. Baynes

Faculty Publications

Maillard or browning reactions lead to formation of advanced glycation end products (AGEs) on protein and contribute to the increase in chemical modification of proteins during aging and in diabetes. AGE inhibitors such as aminoguanidine and pyridoxamine (PM) have proven effective in animal model and clinical studies as inhibitors of AGE formation and development of diabetic complications. We report here that PM also inhibits the chemical modification of proteins during lipid peroxidation (lipoxidation) reactions in vitro, and we show that it traps reactive intermediates formed during lipid peroxidation. In reactions of arachidonate with the model protein RNase, PM prevented modification …