Abstract
Myo-inositol hexaphosphate (phytate; IP6) is a natural compound that is abundant in cereals, legumes, and nuts and it has the ability to chelate metal cations. The binding of IP6 to transition metals suggests that it could be used for the treatment of metal-catalyzed protein glycation, which appears to trigger diabetes-related diseases. Our in vitro studies showed that IP6 reduced the formation of Fe3+-catalyzed advanced glycation end-products (AGEs). This led us to perform a randomized cross-over trial to investigate the impact of the daily consumption IP6 on protein glycation in patients with type 2 diabetes mellitus (T2DM; n = 33). Thus, we measured AGEs, glycated hemoglobin (HbA1c), several vascular risk factors, and urinary IP6 at baseline and at the end of the intervention period. Patients who consumed IP6 supplements for 3 months had lower levels of circulating AGEs and HbA1c than those who did not consume IP6. This is the first report to show that consumption of IP6 inhibits protein glycation in patients with T2DM. Considering that AGEs contribute to microvascular and macrovascular complications in T2DM, our data indicates that dietary supplementation with IP6 should be considered as a therapy to prevent the formation of AGEs and therefore, the development of diabetes-related diseases in patients with T2DM.
Highlights
Myo-inositol hexaphosphate is a natural compound that is abundant in cereals, legumes, and nuts and it has the ability to chelate metal cations
Protein glycation starts with the reaction between reducing sugars and the protein Lys side chains, a process enhanced in patients with type 2 diabetes mellitus (T2DM) due to their increased levels of serum glucose (>7 mM;19)
We initially used fluorescence spectroscopy to measure the effect of IP6 concentration (0 to 2 μM) on the time-dependent formation of Fe3+-catalyzed advanced glycation end-products (AGEs)
Summary
Myo-inositol hexaphosphate (phytate; IP6) is a natural compound that is abundant in cereals, legumes, and nuts and it has the ability to chelate metal cations. Our in vitro studies showed that IP6 reduced the formation of Fe3+catalyzed advanced glycation end-products (AGEs) This led us to perform a randomized cross-over trial to investigate the impact of the daily consumption IP6 on protein glycation in patients with type 2 diabetes mellitus (T2DM; n = 33). Protein glycation starts with the reaction between reducing sugars and the protein Lys side chains, a process enhanced in patients with T2DM due to their increased levels of serum glucose (>7 mM;[19]). This reaction initially yields a Schiff base that rearranges into an Amadori product, which is the key factor that enables the final formation of AGEs through a metal-catalyzed mechanism. A diverse set of AGEs can be formed in vivo on a single amino-acid residue (non-crosslinking AGEs) and/or between different amino-acid residues (crosslinking AGEs)[20,21,22]
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