Role of Glycation in Modification of Lens Crystallins in Diabetic and Nondiabetic Senile Cataracts

To assess the significance of glycation, nonenzymatic browning, and oxidation of lens crystallins in cataract formation in elderly diabetic patients, we measured three distinct products of glycation, browning, and oxidation reactions in cataractous lens crystallins from 29 diabetic patients (mean ± SD age 72.8 ± 8.8 yr) and 24 nondiabetic patients (age 73.5 ± 8.3 yr). Compounds measured included 1 ) fructoselysine (FL), the first stable product of glycation; 2 ) pentosidine, a fluorescent, carbohydrate-derived protein cross-link between lysine and arginine residues formed during nonenzymatic browning; and 3 ) N e-(carboxymethyl)lysine (CML), a product of autoxidation of sugar adducts to protein. In diabetic compared with nondiabetic patients, there were significant increases ( P