Albumin Competitively Inhibits Glycation of Less Abundant Proteins

Author(s): Hemangi S. Bhonsle, Sameer Kumar Singh, Ghanshyam Srivastava, Ramanamurthy Boppana, Mahesh J. Kulkarni

Journal Name: Protein & Peptide Letters

Volume 15 , Issue 7 , 2008

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Glycation, a non-enzymatic reaction between glucose and protein is the primary cause of diabetic complications. Albumin, the most abundant plasma protein undergoes glycation both in vivo and in vitro. The influence of albumin on glycation of less abundant proteins has not been addressed. For the first time, we show that albumin competitively inhibits the glycation of less abundant proteins. This study suggests that at least in the initial stages of diabetes, albumin may protect other proteins from glycation.

Keywords: insulin, glucose, diabetes, vascular complication, MALDI-TOF-MS

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Article Details

Year: 2008
Page: [663 - 667]
Pages: 5
DOI: 10.2174/092986608785133690
Price: $65

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