glycation of protein
taqi ahmed khan
Wednesday, 20 February 2008 16:34 UTC
Two examples of methods that I need for my research are:
(1) how to detect the stages of glycation of proteins,such as amadori product formation and shiff base formation.
(2)how to detect that advanced glycation end product is formed in the presence of reducing sugars.
Does anyone have the method for these,please help me.
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Replies
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do mass spectrophotometry and if you find a diffrence in molecular weights corrosponding to your hypothesis, what you say is correct
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i know that i can do the mass spectrometry.but i want the basic proocols not that techniques.because i dont have mass spectromete in my department.
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You could contract out MS Services, Protea Biosciences offers MS services. www.proteabio.com
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Hi,
1)Amadori product can be estimated by NBT assay, Amadori product has reducing property and it reduces dye NBT to blue colored formazan blue (Fructodamine assay).
2) Amadori can also be estimated by periodate oxidation.
2) Advanced glycation end product can be estimated by characteristic flourescence at 370ex/440 em and 335ex/385 em
Hope so this helps
If you need detailed protocol kindly email me at sujigeorge@mail.com
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Hi,
The standard for fructosamine assay(NBT) is deoxymorphilino fructose, which is commercially available(Sigma).
Dr. Suji George
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