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Short Reports

Vitamin E Reduction of Protein Glycosylation in Diabetes: New Prospect for Prevention of Diabetic Complications?

  1. Antonio Ceriello, MD,
  2. Dario Giugliano, MD,
  3. Antonio Quatraro, MD,
  4. Claudio Donzella, MD,
  5. Giovanni Dipalo, MD and
  6. Pierre J Lefebvre, MD
  1. Institute of Diabetology and Nutrition, Faculty of Medicine, University of Naples Naples; the Diabetology Center, Casa di Cura S. Rita Taranto, Italy; and the Division of Diabetes, Nutrition, and Metabolic Disorders, University of Liége Liége, Belgium
  1. Address correspondence and reprint requests to Dr. Antonio Ceriello, Instituto di Scienze Mediche, Cattedra di Medicina Interna Università di Udine, P. le della Misericordia, 1-33100 Udine, Italy.
Diabetes Care 1991 Jan; 14(1): 68-72. https://doi.org/10.2337/diacare.14.1.68
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Abstract

Objective This study evaluated the possibility of inhibiting protein glycosylation in vivo with vitamin E.

Research Design and Methods Two groups of 10 insulin-requiring diabetic patients, matched for duration of disease and metabolic control, received daily vitamin E supplementation of 1200 and 600 mg, respectively, for 2 mo. A third group of 10 diabetic patients, matched for duration of disease and metabolic control, served as the control group and received placebo. Fasting plasma glucose, mean daily plasma glucose, fasting labile HbA1, and glycosylated proteins were measured in the basal state and after 1 and 2 mo of treatment. In addition, hyperglycemic clamp studies were performed in basal state and after 1 mo of vitamin E administration in all patients.

Results Glycemic indices did not show any significant changes during the study, whereas fasting labile HbA, and glycosylated proteins decreased significantly after 1 and 2 mo in patients on vitamin E administration. Stable HbA1 decreased after 2 mo. Mean glycemic incremental area in the hyperglycemic clamp procedure was similar before and after treatment, whereas a significant reduction in mean labile HbA1 incremental area was found after vitamin E supplementation. A significant difference was also found in both fasting and incremental labile HbA1 levels, stable HbA1, and glycosylated proteins between the two groups of diabetic patients on the two doses of vitamin E; the diabetic patients who received the higher dose of vitamin E showed the greater reduction. No significant changes in these parameters were observed in diabetic patients on placebo administration.

Conclusions These results demonstrate that vitamin E administration may reduce protein glycosylation in diabetic subjects independently of changes in plasma glucose, an effect that may be due to the inhibition of labile glycosylation, the first step of the Maillard reaction. Long-term studies will help establish the usefulness of vitamin E administration for the prevention of diabetic complications.

  • Received March 19, 1990.
  • Revision received July 29, 1990.
  • Accepted July 29, 1990.
  • Copyright © 1991 by the American Diabetes Association
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Vitamin E Reduction of Protein Glycosylation in Diabetes: New Prospect for Prevention of Diabetic Complications?
Antonio Ceriello, Dario Giugliano, Antonio Quatraro, Claudio Donzella, Giovanni Dipalo, Pierre J Lefebvre
Diabetes Care Jan 1991, 14 (1) 68-72; DOI: 10.2337/diacare.14.1.68

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Vitamin E Reduction of Protein Glycosylation in Diabetes: New Prospect for Prevention of Diabetic Complications?
Antonio Ceriello, Dario Giugliano, Antonio Quatraro, Claudio Donzella, Giovanni Dipalo, Pierre J Lefebvre
Diabetes Care Jan 1991, 14 (1) 68-72; DOI: 10.2337/diacare.14.1.68
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