Deglycation of glycated proteins with hydrazine analogues

Glycated human serum albumin (glc HSA) and glc proteins in back hairs from diabetic rats were deglycated by incubation with hydrazine or aminoguanidine (guanylhydrazine) at physiological temperature (37 degrees C). Glc HSA decreased by 35% with 0.2 M hydrazine at day 20 and by 56% with 0.1 M aminoguanidine at day 10. The glc proteins in hairs decreased by 40-50% and 70-77% with hydrazine and aminoguanidine at more than 0.1 M by day 20, respectively. The deglycation of glc protein with aminoguanidine was slower than that with hydrazine. The present result suggests that the inhibitory effects by aminoguanidine on the late Maillard reaction may include a decrease in the level of glc proteins (Amadori compounds) due to deglycation.