Determination of Amadori Product in Glycated Human Serum Albumin by Spectroscopy Methods

Abstract

AbstractThe Amadori product is a stable intermediate in the glycation process, and its increased formation is a marker of hyperglycemia in diabetes mellitus. Its accumulation in the body contributes to pathological complications of diabetes including diabetic nephropathy and retinopathy, and cardiovascular diseases. In this study the effect of 3‐β‐hydroxybutyrate on the production of Amadori products and structural changes of human serum albumin (HSA) after incubation with glucose was investigated using FT‐IR, circular dichroism (CD), and UV‐visible and fluorescence spectroscopy. Our results showed that the production of Amadori products in HSA incubated with glucose was decreased in the presence of 3‐β‐hydroxybutyrate. The glycation‐mediated alterations in HSA secondary and tertiary structures were also reduced in the presence of 3‐β‐hydroxybutyrate. These changes were attributed to reduced formation of glucose covalent bonds with the HSA lysine residues in the presence of 3‐β‐hydroxybutyrate. Thus, 3‐β‐hydroxybutyrate reduced the production of Amadori products by reacting with lysine residues and decreasing HSA covalent modifications by glucose.