Agonist Effect of Papaverine on Human

Introductioni Glycation is a non enzymatic reaction initiated by the primary addition of sugar to the amino groups of proteins.In the early stage of glycation, the synthesis of intermediates leading to formation of Amadori compounds occurs. In the late stage, advanced glycation end product (AGE)is irrevesibly formed after a complex cascade of reactions. Glycation also affect diabetes-related complications physiological aging and neurodegenerative diseases such as alzeimers. Materials & Methodsi In this study, HSA incubation with glucose and different concentration of papaverine for 42 days at 37°C. as well as HSA incubation alone (control sample), with glucose(glycated sample)were treated respectively under the same conditions. After 42 days, the samples by use of circular dichroism, fluorescence and UV spectroscopy were investigated. Findingsi HSA glycation increases alon with rising of papaverine concentration. Samples containing papaverine showed more changes in secondary structure free amino groups and AGE fluorescence in relation to glycated and control samples.
Discussion & In glycated  helix and  sheet a 5.7% decrease and 3.1% increase were seen in comparison to the control respectively. Glycated showed 14.2% fluorescence more than the control. Free lys number in glycated showed 8% less in relation to the control. All this cases showed more changes in samples which contained papaverine. HSA absorb in presence of papaverine showed that papaverine cause more lys contact with sugar and an increase in glycation.