Spectrophotometric determination of browning products of glycation of protein amino groups based on their reactivity with nitro blue tetrazolium salts

Gian Marco Ghiggeri, Giovanni Candiano, Fabrizio Ginevri, Roberta Oleggini, Maria Teresa Piccardo, Roberta Bertelli, Francesco Perfumo, Rosanna Gusmano

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

A simple spectrophotometric method has been devised for determining the advanced products of glycation of lysine and albumin (browned compounds) based on their reactivity with nitro blue tetrazolium (NBT) salts. Aminoiminopropene derivatives of lysine and malondialdehyde, which share the same optical and fluorescence characteristics of browned compounds, were unreactive in the assay. Of the early products of glycation of lysine and albumin, the Schiff base adduct was unreactive in the assay, whereas the Amadori product (1-deoxy-1-morpholinofructose), when determined with NBT, gave a positive reaction that was slightly less marked than that of browned derivatives of albumin. It is concluded that the NBT assay is specific for Amadori and browned derivatives produced by glycation of amino groups and can be used for detecting such compounds in proteins (circulating and structural) exposed to high levels of carbohydrates.

Original languageEnglish
Pages (from-to)1101-1104
Number of pages4
JournalAnalyst
Volume113
Issue number7
DOIs
Publication statusPublished - 1988

Fingerprint

Tetrazolium Salts
Lysine
Albumins
Assays
assay
Salts
salt
Derivatives
Proteins
protein
Schiff Bases
Carbohydrates
Malondialdehyde
carbohydrate
fluorescence
Fluorescence
product
4-anisyltetrazolium blue

Keywords

  • Browning
  • Diabetes mellitus
  • Glycation
  • Nitro blue tetrazolium
  • Spectrophotometry

ASJC Scopus subject areas

  • Biochemistry
  • Analytical Chemistry
  • Electrochemistry
  • Spectroscopy
  • Environmental Chemistry

Cite this

Spectrophotometric determination of browning products of glycation of protein amino groups based on their reactivity with nitro blue tetrazolium salts. / Ghiggeri, Gian Marco; Candiano, Giovanni; Ginevri, Fabrizio; Oleggini, Roberta; Piccardo, Maria Teresa; Bertelli, Roberta; Perfumo, Francesco; Gusmano, Rosanna.

In: Analyst, Vol. 113, No. 7, 1988, p. 1101-1104.

Research output: Contribution to journalArticle

Ghiggeri, Gian Marco ; Candiano, Giovanni ; Ginevri, Fabrizio ; Oleggini, Roberta ; Piccardo, Maria Teresa ; Bertelli, Roberta ; Perfumo, Francesco ; Gusmano, Rosanna. / Spectrophotometric determination of browning products of glycation of protein amino groups based on their reactivity with nitro blue tetrazolium salts. In: Analyst. 1988 ; Vol. 113, No. 7. pp. 1101-1104.
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AU - Ghiggeri, Gian Marco

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AU - Ginevri, Fabrizio

AU - Oleggini, Roberta

AU - Piccardo, Maria Teresa

AU - Bertelli, Roberta

AU - Perfumo, Francesco

AU - Gusmano, Rosanna

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N2 - A simple spectrophotometric method has been devised for determining the advanced products of glycation of lysine and albumin (browned compounds) based on their reactivity with nitro blue tetrazolium (NBT) salts. Aminoiminopropene derivatives of lysine and malondialdehyde, which share the same optical and fluorescence characteristics of browned compounds, were unreactive in the assay. Of the early products of glycation of lysine and albumin, the Schiff base adduct was unreactive in the assay, whereas the Amadori product (1-deoxy-1-morpholinofructose), when determined with NBT, gave a positive reaction that was slightly less marked than that of browned derivatives of albumin. It is concluded that the NBT assay is specific for Amadori and browned derivatives produced by glycation of amino groups and can be used for detecting such compounds in proteins (circulating and structural) exposed to high levels of carbohydrates.

AB - A simple spectrophotometric method has been devised for determining the advanced products of glycation of lysine and albumin (browned compounds) based on their reactivity with nitro blue tetrazolium (NBT) salts. Aminoiminopropene derivatives of lysine and malondialdehyde, which share the same optical and fluorescence characteristics of browned compounds, were unreactive in the assay. Of the early products of glycation of lysine and albumin, the Schiff base adduct was unreactive in the assay, whereas the Amadori product (1-deoxy-1-morpholinofructose), when determined with NBT, gave a positive reaction that was slightly less marked than that of browned derivatives of albumin. It is concluded that the NBT assay is specific for Amadori and browned derivatives produced by glycation of amino groups and can be used for detecting such compounds in proteins (circulating and structural) exposed to high levels of carbohydrates.

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