Glycosylated Hemoglobins: Increased Glycosylation of Hemoglobin A in Diabetic Patients
Glycosylated Hemoglobins: Increased Glycosylation of Hemoglobin A in Diabetic Patients
复制标题
糖基化血红蛋白：糖尿病患者中血红蛋白 A 的糖基化增加
作者：
K. Gabbay;J. Sosenko;Grace A Banuchi;Michael J Mininsohn;R. Flückiger
血红蛋白-A1组分-血红蛋白A1 a-c-由血红蛋白A在β链N-末端氨基的非酶促糖基化产生，可通过阳离子交换色谱法从血红蛋白A中分离。糖基化也可发生在α链N-末端以及α链和β链赖氨酸残基的E-氨基;这导致血红蛋白A组分中出现糖基化物质。在这项研究中，我们确定了血红蛋白-A糖基化的程度，使用一种专门用于检测蛋白质中酮胺连接的己糖的比色化学方法。我们证明糖尿病患者主要血红蛋白-A组分的糖基化增加，其与通过柱色谱法测定的相应溶血产物中血红蛋白-A的百分比显著相关（r = 0.72，P < 0.001）。这一发现提供了应用该化学方法测量血红蛋白总糖基化的基础。
The components of the hemoglobin-A1 fraction —hemoglobins A1a-c—arise from nonenzymatic glycosylation of hemoglobin A at the β-chain N-terminal amino groups and can be resolved from hemoglobin A by cation exchange chromatography. Glycosylation can also occur at the α-chain N-terminals as well as the E-amino groups of lysine residues of both α- and β-chains; this results in glycosylated species appearing in the hemoglobin-A fraction. In this study, we determined the extent of hemoglobin-A glycosylation using a colorimetric chemical method specific for the detection of ketoamine-linked hexoses in proteins. We demonstrate increased glycosylation of the main hemoglobin-A fraction in diabetic patients, which correlates significantly (r = 0.72, P < 0.001) with the hemoglobin-A, percentage determined by column chromatography in the corresponding hemolysates. This finding provides the basis for the application of this chemical procedure to the measurement of total glycosylation of hemoglobin.