[Metformin--an inhibitor of early stages of protein glycation]

Abstract

Nonenzymatic glycation of proteins is associated with the long-term diabetes complication. The aim of this work was to examine in vitro the infuence of metformin on glycated proteins formation by mass spectrometry (ESI/MS, LC/MS/MS) and spectrofluorimetric method. Obtained results suggest that metformin dose-dependently inhibits early stage of Maillard reaction, although with the weaker potency than known glycation inhibitor aminoguanidine.