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Agonist Effect of Papaverine on Human
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A Ahmadzadeh *   1, M Feizie , M Habibi Rezaie |
| 1- , aahmadzadeh20@yahoo.com |
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Abstract: (11843 Views) |
| Introductioni Glycation is a non enzymatic
reaction initiated by the primary addition of
sugar to the amino groups of proteins.In the
early stage of glycation, the synthesis of
intermediates leading to formation of
Amadori compounds occurs. In the late
stage, advanced glycation end product
(AGE)is irrevesibly formed after a complex
cascade of reactions. Glycation also affect
diabetes-related complications
physiological aging and neurodegenerative
diseases such as alzeimers.
Materials & Methodsi In this study, HSA
incubation with glucose and different
concentration of papaverine for 42 days at
37°C. as well as HSA incubation alone
(control sample), with glucose(glycated
sample)were treated respectively under the
same conditions. After 42 days, the samples
by use of circular dichroism, fluorescence
and UV spectroscopy were investigated.
Findingsi HSA glycation increases alon
with rising of papaverine concentration.
Samples containing papaverine showed
more changes in secondary structure free
amino groups and AGE fluorescence in
relation to glycated and control samples.
Discussion & Conclusion: In glycated
helix and sheet a 5.7% decrease and 3.1%
increase were seen in comparison to the
control respectively. Glycated showed
14.2% fluorescence more than the control.
Free lys number in glycated showed 8%
less in relation to the control. All this cases
showed more changes in samples which
contained papaverine. HSA absorb in
presence of papaverine showed that
papaverine cause more lys contact with
sugar and an increase in glycation. |
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| Keywords: glycation, human serum |
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Full-Text [PDF 1301 kb]
(2941 Downloads)
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Type of Study: Research |
Subject:
General
Received: 2012/03/13 | Published: 2012/01/15
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