Thermal glycation of proteins by D-glucose and D-fructose

• Authors: U. Kanska , J. Boratynski
• Languages of publication: EN

Abstracts

EN

The dry thermal glycation method was used to conjugate D-glucose and D-fructose with bovine serum albumin. Reactions were conducted at 50-104oC for 30 min. Depending on temperature, different levels of substitution were achieved. In the case of D-glucose average substitution level of up to 53 mol glucose/mol BSA 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 (MALDI-TOF) and SDS-polyacrylamide gel electrophoresis. Glycated molecules, and a process of glycation itself are implicated in diabetes complications. Hypothetically bovine spongiform encephalopathy (BSE) was also derived from glycation.

Keywords

EN

CONJUGATE; D-FRUCTOSE; D-GLUCOSE; GLYCATION

Discipline

• IMMUNOLOGY: IMMUNOLOGY

• Publisher: Ludwik Hirszfeld Institute of Immunology and Experimental Therapy, Polish Academy of Sciences
• Journal: Archivum Immunologiae et Therapiae Experimentalis
• Year: 2002
• Volume: 50
• Issue: 1
• Pages: 61-66

Contributors

author

U. Kanska

author

J. Boratynski

• Document Type: ARTICLE
• Publication order reference: U. Kanska, Department of Tumor Immunology, Institute of Immunology and Experimental Therapy, Polish Academy of Sciences, 12 Weigla, 53-114 Wroclaw, Poland