Evidence for a relationship between protein glycation and red blood cell membrane fluidity
作者： Inès Birlouez-Aragon , Pamela Scalbert-Menanteau , Marek Morawiec , Majid Shafiezadeh
DOI: 10.1016/0006-291X(90)90507-J
关键词:
摘要: This study examines the relationship between protein glycation and membrane fluidity in RBC membranes. Incubation of membranes healthy subjects with 25mM glucose or galactose at 37°C induced a 38% (p<0.02) increase (using furosine determination by HPLC) higher (p<0.05) DPH polarization ratio). However, incubation from diabetic under same conditions did not modify either glycation; was above normal before because high plasma glucose. There no difference fluidities 21 32 subjects, despite significantly elevated diabetics. Furthermore, there change respect to age population. We conclude that other vivo factors, such as lipid changes (increase CLPL ratio) formation advanced Maillard products peroxidation could be reponsible for these vitro results situation.
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