THE INFLUENCE OF GLYCATION ON THE PEROXIDASE-ACTIVITY OF HEMOGLOBIN

被引：0
作者：
KHOO, UY [1 ]
NEWMAN, DJ [1 ]
MILLER, WK [1 ]
PRICE, CP [1 ]
机构：
[1] DUPONT CO INC,GLASGOW RES LABS,WILMINGTON,DE 19898
来源：
EUROPEAN JOURNAL OF CLINICAL CHEMISTRY AND CLINICAL BIOCHEMISTRY | 1994年 / 32卷 / 06期
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D O I：
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中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The peroxidase activity of haemoglobin A was characterized for non-glycated and glycated haemoglobin (HbA1) within the pH range 4.5 to 6.0, by measuring the rate of oxidation of 5-aminosalicylic acid following the degradation of H2O2. Glycation was found to significantly lower the pH activity of haemoglobin peroxidase throughout the pH range. However, in the presence of 100 mmol/l sorbitol the pH activity profile of glycated haemoglobin was significantly elevated whilst that of non-glycated haemoglobin remained unchanged.
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页码：435 / 440
页数：6
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