Thermal glycation of proteins by D-glucose and D-fructose.
The dry thermal glycation method was used to conjugate D-glucose and D-fructose with bovine serum albumin. Reactions were conducted at 50-104 degrees C for 30 min. Depending on temperature, different levels of substitution were achieved. In the case of D-glucose, average substitution levels of up to 53 mol glucose/mol bovine serum albumin were obtained. D-fructose turned out to be less reactive than D-glucose. The pH of the reaction mixture was also found to affect the efficiency of the glycation reaction. The levels of substitution were estimated using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry and SDS-polyacrylamide gel electrophoresis. Glycated molecules, and a process of glycation itself are implicated in diabetes complications. Hypothetically bovine spongiform encephelopathy (BSE) was also derived from glycation.
Kańska
Urszula
U
Department of Tumor Immunology, Institute of Immunology and Experimental Therapy, Polish Academy of Sciences, Wrocław. borat@immuno.iitd.pan.wroc.pl
Boratyński
Janusz
J
D000818:Animals; D002417:Cattle; D004591:Electrophoresis, Polyacrylamide Gel; D005632:Fructose / Q000737:chemistry*; D005947:Glucose / Q000737:chemistry*; D017127:Glycation End Products, Advanced / Q000737:chemistry; D006031:Glycosylation; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D066298:In Vitro Techniques; D011506:Proteins / Q000737:chemistry*; D012710:Serum Albumin, Bovine / Q000737:chemistry; D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
D017127:Glycation End Products, Advanced; D011506:Proteins; D012710:Serum Albumin, Bovine; D005632:Fructose; D005947:Glucose