Biodistribution and catabolism of 18F-labeled N-epsilon-fructoselysine as a model of Amadori products

Nuclear Medicine and Biology
C HultschThomas Henle

Abstract

Amadori products are formed in the early stage of the so-called Maillard reaction between reducing sugars and amino acids or proteins. Such nonenzymatic glycosylation may occur during the heating or storage of foods, but also under physiological conditions. N-epsilon-fructoselysine is formed via this reaction between the epsilon-amino group of peptide-bound lysine and glucose. Despite the fact that, in certain heated foods, up to 50% of lysyl moieties may be modified to such lysine derivatives, up to now, very little is known about the metabolic fate of alimentary administered Amadori compounds. In the present study, N-succinimidyl-4-[18F]fluorobenzoate was used to modify N-epsilon-fructoselysine at the alpha-amino group of the lysyl moiety. The in vitro stability of the resulting 4-[18F]fluorobenzoylated derivative was tested in different tissue homogenates. Furthermore, the 4-[18F]fluorobenzoylated N-epsilon-fructoselysine was used in positron emission tomography studies, as well as in studies concerning biodistribution and catabolism. The results show that the 4-[18F]fluorobenzoylated N-epsilon-fructoselysine is phosphorylated in vitro, as well as in vivo. This phosphorylation is caused by fructosamine 3-kinases and occurs i...Continue Reading

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Citations

Jul 23, 2013·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Malene W PoulsenLars O Dragsted
Jan 27, 2016·Journal of Animal Science·C van RooijenW H Hendriks
Sep 15, 2007·Molecular Nutrition & Food Research·Jennifer M Ames
Apr 25, 2016·The Journal of Poultry Science·Natsuki Takahashi, Kazumi Kita
Mar 17, 2020·The Journal of Poultry Science·Natsuki TakahashiKazumi Kita

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