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This digital document is a journal article from Analytica Chimica Acta, published by Elsevier in . The article is delivered in HTML format and is available in your Amazon.com Media Library immediately after purchase. You can view it with any web browser.
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Glucosamine and glyceraldehyde can nonenzymatically interact with proteins to form advanced glycation endproducts (AGEs). The objective of this investigation was to determine the effects of nonenzymatic glycation by glucosamine and glyceraldehyde on the secondary structure of human serum albumin (HSA) and human IgG and to also demonstrate the in vitro formation of AGEs by these two sugars under different conditions. The formation of AGEs was monitored by capillary electrophoresis, UV and fluorescence spectroscopy. The changes in the secondary structure of HSA and IgG were determined by circular dichroism (CD) and thermal melting (Tm) profiles of the native and glycated proteins. CD and Tm studies revealed that at 40mM sugar concentration, glucosamine had a stabilizing effect on HSA and destabilized IgG whereas glyceraldehyde destabilized both the @a-helical and @b-pleated conformations of HSA and IgG, respectively. HSA and IgG structures were also negatively impacted with 40mM glucose.
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