Abstract
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
Protein & Peptide Letters
Title: Albumin Competitively Inhibits Glycation of Less Abundant Proteins
Volume: 15 Issue: 7
Author(s): Hemangi S. Bhonsle, Sameer Kumar Singh, Ghanshyam Srivastava, Ramanamurthy Boppana and Mahesh J. Kulkarni
Affiliation:
Keywords: insulin, glucose, diabetes, vascular complication, MALDI-TOF-MS
Abstract: 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.
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Cite this article as:
Bhonsle S. Hemangi, Singh Kumar Sameer, Srivastava Ghanshyam, Boppana Ramanamurthy and Kulkarni J. Mahesh, Albumin Competitively Inhibits Glycation of Less Abundant Proteins, Protein & Peptide Letters 2008; 15 (7) . https://dx.doi.org/10.2174/092986608785133690
DOI https://dx.doi.org/10.2174/092986608785133690 |
Print ISSN 0929-8665 |
Publisher Name Bentham Science Publisher |
Online ISSN 1875-5305 |
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