Effect of "in vitro" induced glycation on thermostability of bone tissue

The aim of the study was to test the hypothesis that glycation would influence thermal stability of bone tissue collagen. Bone samples were incubated in buffer or in ribose solution. Then, half of the ribosylated and half of the control samples were completely demineralized in formic acid. Differential scanning calorimetry was performed for temperatures from 40 °C to 220 °C in nitrogen atmosphere on intact (mineralized) and demineralized bone samples, partially dehydrated at room temperature. Samples were thermally active in temperatures from 110 °C to 210 °C. Few endotherms of a complex nature were found in demineralized and intact bone. Thermodynamics of collagen conformations was affected by glycation, especially in demineralized bone where a significant increase of denaturation temperature (by 3-4 °C) and enthalpy drop (above 20%) were stated after glycation.