Investigação da glicação da hemoglobina por frutose e glicose seguido de tratamento com piceatanol

Abstract

Glycation is a non-enzymatic reaction, which occurs in the biological environment or in food, and which occurs between reducing sugars and nucleophilic groups of biomolecules. This work aimed to evaluate the progression of hemoglobin glycation, through the formation of AGEs (Advanced Glycation End-Products) and structural alterations in Soret's band, considering the use of glucose and fructose as reducing sugars in the process of hemoglobin glycation. From these studies, it is possible to notice that such alterations suffered in the system glycated by fructose occurred in such a way that it was possible to perceive that presented greater formation of AGEs, since fructose proved to be a more reactive reducing sugar than glucose. In parallel, a treatment was carried out with the chosen phenolic compound, piceatannol, being possible to observe its protective effect on hemoglobin against changes caused by reducing sugars in its structure, as well as its excellent capacity to inhibit AGEs, indicating that it has a promising potential for use in inhibition of glycation and/or pathway that may lead to carbonyl stress.