Abstract:

Three types of cysteine derivatives, γ-glutamyl-methyl-cysteine (γ-GMC), γ-glutamyl-propyl-cysteine (γ-GPC)
and γ-glutamyl-butyl-cysteine (γ-GBC), were used for the inhibition of advanced glycation end-product (AGE) formation.
γ-GMC and γ-GPC were extracted from fresh garlic and γ-GBC was synthetic. In this study, after modeling, fructosamine
and glycosylation, non-enzymatic glycosylation products were detected by ultraviolet-visible absorption spectrometry.
Pentosidine and AGEs were analyzed by fluorescence spectrometry and carboxymethyl lysine (CML) was measured by
HPLC. The results showed that the inhibition ability of γ-GMC and γ-GPC were better for the non-fluorescent early and
middle glycosylation reaction products. γ-GBC had an evident inhibitory effect on the late reaction products. In a word,
three cysteine derivatives can effectively inhibit advanced glycation reaction but their effects are different because they have
different substitution groups, and they have similar effects on the fluorescent cross-linked products.

Key words: γ-glutamyl-methyl-cysteine (γ-GMC), γ-glutamyl-propyl-cysteine (γ-GPC), γ-glutamyl-butyl-cysteine (γ-GBC);advanced glycation end-products (AGEs), inhibitory effect