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Lysine vasopressin undergoes rapid glycation in the presence of reducing sugars.

Authors
  • Tarelli, E
  • Corran, P H
  • Bingham, B R
  • Mollison, H
  • Wait, R
Type
Published Article
Journal
Journal of Pharmaceutical and Biomedical Analysis
Publisher
Elsevier
Publication Date
Nov 01, 1994
Volume
12
Issue
11
Pages
1355–1361
Identifiers
PMID: 7849131
Source
Medline
License
Unknown

Abstract

Lysine vasopressin (LVP) readily reacts with reducing saccharides both in lyophilized preparations and in aqueous solution. Incubation of LVP with, for example, lactose over a pH range of 3.0-8.5 in phosphate buffer or simply in water, gives rise to a number of reaction products, some of which form rapidly (in a matter of hours) even in the frozen state. Reaction mixtures were analysed by reversed-phase HPLC and the structures of the products were deduced from the amino-acid composition of isolated components, by comparison with product profiles obtained with analogues under similar conditions and by FAB mass-spectral analysis of derivatives isolated after reduction with cyanoborohydride. The primary products arise from the formation of Schiff's bases at one or both of the two amino functions. The alpha-amino group of the N-terminal cystine is considerably more reactive than is the epsilon-amino group of lysine and it is the N-terminal adduct which rapidly forms even at -20 degrees C. It is concluded that caution must be shown in using reducing sugars in formulations containing peptides and proteins, particularly the vasopressins and oxytocin.

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