Glycosylated Proteins of Skin, Nail and Hair: Application as an Index for Long‐term Control of Diabetes Mellitus

Sueki, Hirohiko; Nozaki, Shigeyuki; Fujisawa, Ryuichi; Aoki, Kimiko; Kuroiwa, Yukio

doi:10.1111/j.1346-8138.1989.tb01230.x

Cited by 20 publications

(6 citation statements)

References 35 publications

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“…The nail fructose‐lysine content is raised in this disease and has shown a correlation with the severity of diabetic retinopathy and neuropathy [171]. Nail furosine levels have also shown a good correlation with fasting glucose and may even compete with glycosylated haemoglobin as an indicator of long‐term diabetic control [172].…”

Section: Physiologymentioning

confidence: 99%

Nail biology and nail science

Berker

André

Baran

2007

Intern J of Cosmetic Sci

153

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Synopsis The nail plate is the permanent product of the nail matrix. Its normal appearance and growth depend on the integrity of several components: the surrounding tissues or perionychium and the bony phalanx that are contributing to the nail apparatus or nail unit. The nail is inserted proximally in an invagination practically parallel to the upper surface of the skin and laterally in the lateral nail grooves. This pocket‐like invagination has a roof, the proximal nail fold and a floor, the matrix from which the nail is derived. The germinal matrix forms the bulk of the nail plate. The proximal element forms the superficial third of the nail whereas the distal element provides its inferior two‐thirds. The ventral surface of the proximal nail fold adheres closely to the nail for a short distance and forms a gradually desquamating tissue, the cuticle, made of the stratum corneum of both the dorsal and the ventral side of the proximal nail fold. The cuticle seals and therefore protects the ungual cul‐de‐sac. The nail plate is bordered by the proximal nail fold which is continuous with the similarly structured lateral nail fold on each side. The nail bed extends from the lunula to the hyponychium. It presents with parallel longitudinal rete ridges. This area, by contrast to the matrix has a firm attachment to the nail plate and nail avulsion produces a denudation of the nail bed. Colourless, but translucent, the highly vascular connective tissue containing glomus organs transmits a pink colour through the nail. Among its multiple functions, the nail provides counterpressure to the pulp that is essential to the tactile sensation involving the fingers and to the prevention of the hypertrophy of the distal wall tissue, produced after nail loss of the great toe nail.

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Section: Physiologymentioning

confidence: 99%

Nail biology and nail science

Berker

André

Baran

2007

Intern J of Cosmetic Sci

153

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“…Dawber [26] found a very significant age-associated decrease in nail growth rate in healthy and psoriatic sub jects. The turnover of keratin from the epidermis is shorter than that of keratin from nail [8]. Clinically, yellow skin is less frequent than yellow nail, and it is apparent in the site where the stratum corneum is retained for a long time, such as palms, soles, knees and elbows [22].…”

Section: Discussionmentioning

confidence: 99%

“…The extent of non-cnzy matic glycosylation was expressed asfurosinecontent [6], The prepara tion of standard furosine and the chromatogram of standard furosine have been previously described [7,8]. Each 5 mg of glycosylated sam ple was hydrolysed in 0.2 ml of 6 N HCI at 1()0°C for 18 h. The HCI was completely evaporated under vacuum, 0.3 ml of distilled water and 0.3 ml of chloroform were added to the residue.…”

Section: Measurement O F Non-enzymatic Glycosylationmentioning

confidence: 99%

Effect of Non-Enzymatic Glycosylation and Heating on Browning of Human Stratum corneum and Nail

et al. 1991

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The purpose of the present study was to examine the effect of non-enzymatic glycosylation and subsequent heating on the browning of the plantar stratum corneum and the finger-nail, and to elucidate the pathogenesis of the yellow skin and the yellow nail seen in diabetic subjects. We incubated stratum corneum and nail from non-diabetics in 0 (control) 10 (only nail) 20 (only nail) 100 and 250 mM glucose buffer at 37°C for 5 days. These glycosylated samples were dialysed against distilled water for 96 h. Distilled water was changed every 24 h. Then samples were dried for 24 h. The extent of non-enzymatic glycosylation was measured by furosine content. Each 5 mg of sample was hydrolysed by 6 N HCl and processed for measurement of furosine by high-performance liquid chromatography. The rest of each sample was stored at 37, 42 (only nail), 47 and 52 °C for 14 days. Browning of the stratum corneum was assessed macroscopically and that of the nail by spectrophotometry. Based on their spectrophotometric reflectances, Munsell’s scores (H = hue score V = lightness score C = saturation score) and (H + C)/V were calculated for objective evaluation of browning. Incubation of the stratum corneum and nail with glucose buffer increased their non-enzymatic glycosylation (furosine) dose dependently. Macroscopically, the browning of the stratum corneum was enhanced in proportion to the glucose concentration and storage temperature. However, samples incubated in 10 and 20 mM glucose and stored at 42 °C did not show visible browning. Munsell’s score of the nail samples treated by glycosylation and heating showed increased hue and saturation but reduced lightness. (H + Q/V values of these nail samples were significantly higher than those of the control. We could not detect any fluorescence with Wood light in the browned samples. The present in vitro study demonstrated that the browning of the stratum corneum and the nail depended on the extent of both non-enzymatic glycosylation and storage temperature. We suggested a hypothesis that the non-enzymatic glycosylation and the storage temperature of the stratum corneum and the nail might be a contributory factor in the development of yellow skin and yellow nail in diabetic patients.

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“…Among several organic tissues, hair obtained non-invasively was expected to provide information about glycated protein levels over a period of time (Oimomi et al, 1985(Oimomi et al, , 1988Sueki et al, 1989;Kobayashi and Igimi, 1996). An HPLC method for evaluating the glycated protein as furosine was developed (Schleicher and Wieland,198 1) and was applied to analysis of furosine in hair (Oimomi et al, 1985(Oimomi et al, , 1988Sueki et al, 1989). However, the method required a large amount of hair (10-50mg) and gave glycated protein content not as a direct value, but as the ratio of peak area of furosine to that of tyrosine.…”

mentioning

confidence: 99%

Determination of Furosine in Hair by Liquid Chromatography–Tandem Mass Spectrometry

Takemura¹,

Muramatsu²,

Kobayashi³

et al. 1997

Biomed. Chromatogr.

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A sensitive and reliable analytical method for determining furosine in hair has been developed using liquid chromatography-tandem mass spectrometry. Fructose-N"-fomyl-d,-DL-lysine was synthesized and used as an internal standard. By the present method, glycated lysine levels in hair could be determined as fructose-lysine in only 0.1 mg of hair sample, ranging fhm 35.1-72.6nglmg hair among five healthy volunteers, which corresponded to 0.0635-0.153% of the total lysine contents in hair determined by amino acid analysis. Furosine, a by-product generated by acid hydrolysis of protein in various tissues, has been proposed as a marker compound for glycation of protein (Oimomi et al., 1984). Among several organic tissues, hair obtained non-invasively was expected to provide information about glycated protein levels over a period of time (Oimomi et al., 1985(Oimomi et al., , 1988Sueki et al., 1989;Kobayashi and Igimi, 1996). An HPLC method for evaluating the glycated protein as furosine was developed (Schleicher and Wieland, 198 1) and was applied to analysis of furosine in hair (Oimomi et al., 1985(Oimomi et al., , 1988Sueki et al., 1989). However, the method required a large amount of hair (10-50mg) and gave glycated protein content not as a direct value, but as the ratio of peak area of furosine to that of tyrosine.We have designed a highly sensitive, specific and accurate method for determining furosine in hair by liquid chromotography-tandem mass spectrometry (LCIMSIMS), using fructose-W-formyl-d,-DL-lysine as an internal standard. EXPERIMENTALChemicals. Furosine was obtained from Neosystem (Strasbourg, France). Ten per cent HCL:methanol was from Tokyo Kasei (Tokyo, Japan). HPLC grade acetonitrile, trifluoroacetic acid and all other solvents and reagents were from Wako Pure Chemical Industries (Osaka, Japan). Fructose-Na-formyl-L-lysine was synthesized according to the method previously reported (Sato and Imamura, 1986;Schleicher and Wieland, 1981). Fructose-W-formyl-~,-DLlysine was prepared using 4,4,5,5,-d4-DL-lysine from Isotec Inc. (Miamisburg, OH, USA) according to the same procedure as fructose-W-formyl-L-lysine. * Correspondence to: A. Takemura.Apparatus. LCIMSIMS system consisted of a 1050 HPLC system (Hewlett-Packard GmbH, Waldbronn, Germany) and a TSQ-700 tandem mass spectrometer (Finnigan MAT, Heme1 Hempstead, UK). The analytical column was a Develosil ODs HG-5 (2 rnrnx I.D. x 150 mrn, 5 pm particle size, Nomura Chemical, Seto, Aichi, Japan). Amino acid analysis was performed on a L-8500 amino acid analyser (Hitachi, Tokyo, Japan).Method. Human hair (0.1 mg) was placed in a reaction vial and fructose-Na-formyl-d4-DL-lysine (5 ng) was added. After adding 1 mL of 6 N HCl, the mixture was heated at 90°C for 24 h. The solution was concentrated to dryness with N2 gas flow and the residue was dissolved in 1 mL of 10% HC1:methanol and kept at 90°C for 30 min. After being concentrated to dryness with N, gas flow, the residue was dissolved with 200 pL of distilled water and 20 pL was applied to the LCIMSIMS. The ...

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Glycosylated Proteins of Skin, Nail and Hair: Application as an Index for Long‐term Control of Diabetes Mellitus

Cited by 20 publications

References 35 publications

Nail biology and nail science

Nail biology and nail science

Effect of Non-Enzymatic Glycosylation and Heating on Browning of Human Stratum corneum and Nail

Determination of Furosine in Hair by Liquid Chromatography–Tandem Mass Spectrometry

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