GLYCOSYLATION OF HEMOGLOBIN - RELEVANCE TO DIABETES-MELLITUS
GLYCOSYLATION OF HEMOGLOBIN - RELEVANCE TO DIABETES-MELLITUS
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DOI：
10.1126/science.635569
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发表时间：
1978-01-01
期刊：
影响因子：
56.9
通讯作者：
GALLOP, PM
中科院分区：
文献类型：
--
作者：
BUNN, HF;GABBAY, KH;GALLOP, PM
葡萄糖与β的NH 2-末端氨基酸发生非酶促反应。通过酮胺键连接人Hb的链，导致Hb AIc的形成。其他次要组分似乎是G-6-P和果糖1，6-二磷酸的加合物。这些血红蛋白在红细胞的120天寿命中缓慢而连续地形成。糖尿病患者红细胞中的Hb AIc增加2至3倍。通过提供血糖的综合测量，Hb AIc可用于评估糖尿病控制程度。这种血红蛋白是其他蛋白质非酶糖基化的有用模型，这些蛋白质可能参与疾病的长期并发症。
Glucose reacts nonenzymatically with the NH2-terminal amino acid of the .beta. chain of human Hb by way of a ketoamine linkage, resulting in the formation of Hb AIc. Other minor components appear to be adducts of G-6-P and fructose 1,6-diphosphate. These Hb are formed slowly and continuously throughout the 120 day life-span of the red cell. There is a 2- to 3-fold increase in Hb AIc in the red cells of patients with diabetes mellitus. By providing an integrated measurement of blood glucose, Hb AIc is useful in assessing the degree of diabetic control. This Hb is a useful model of nonenzymatic glycosylation of other proteins that may be involved in the long-term complications of the disease.