Inhibition of advanced protein glycation by a Schiff base between aminoguanidine and pyridoxal.

Abstract Aminoguanidine is a well-known inhibitor of the formation of advanced glycation end products and is considered to be promising for the treatment of diabetic complications. We recently reported, however, that administration of aminoguanidine caused the formation of a Schiff base adduct between aminoguanidine and pyridoxal phosphate in the liver and kidney of mice and a concomitant decrease in the amount of liver pyridoxal phosphate. Our study led us to hypothesize that the Schiff base adduct and/or another Schiff base adduct formed from aminoguanidine and pyridoxal might be a better compound than aminoguanidine. In the present study, we examined the in vitro inhibitory potency of the latter adduct against advanced glycation end product formation and its effect on the tissue contents of pyridoxal and its phosphate. Aminoguanidine-pyridoxal phosphate adduct was not employed in this study because of its poor solubility in water. Aminoguanidine-pyridoxal adduct was hydrolyzed by only about 15% during 10 days at pH 7.4 and 37°C. The adduct at 1 mM did not inhibit Amadori product formation induced by incubation of albumin with 100 mM mannose for 10 days. The adduct, when tested at 1 and 2 mM, dose-dependently inhibited advanced glycation end product formation induced by incubation of albumin with mannose; and the inhibitory potency of the adduct was similar to or higher than that of aminoguanidine. The presence of an appreciable amount of aminoguanidine-pyridoxal adduct in the kidney of mice given the adduct suggested that at least part of the adduct administered was absorbed from the gastrointestinal duct. The amounts of pyridoxal and its phosphate in tissues were not at all decreased by administration of the aminoguanidine-pyridoxal Schiff base. We conclude that the Schiff base may be a more promising inhibitor of advanced protein glycation than aminoguanidine.