The effect of 3- - hydroxybutyrate on the glycation of hemoglobin

EskandarzadehAhmadbigloo, M. (2016) The effect of 3- - hydroxybutyrate on the glycation of hemoglobin. Diploma thesis, university of zabol.

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Glycation is a spontaneous process (non-enzymatic) between carbonyl group of sugars and free amino group of proteins which leads to changes of structure and function in protein. In this research, the effect of 3- β-hydroxybutyrate on glycation process of the human hemoglobin was studied at physiological conditions (37 ᵒC, pH 7.4) using various spectroscopic methods such as, UV-Vis, fluorescence and circular dichroism (CD). For this purpose, the hemoglobin with glucose in the presence or absence of 3-β- hydroxybutyrate was incubated for 42 days. The results of fluorescence and UV-Vis spectroscopy demonstrated that the amount of glycated hemoglobin was decreased in the presence of 3- β -hydroxybutyrate. The CD results showed decreasing the structural changes of glycated hemoglobin in the presence of 3-β-hydroxybutyrate. Thus, it could be concluded that 3-β-hydroxybutyrate acts as an inhibitor in the hemoglobin glycation process leading to reduce the complications of binding sugar to protein.

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Human hemoglobin; 3- β- hydroxybutyrate; inhibitor; Glycation
Subjects: Q Science > QD Chemistry
Depositing User: Mrs najmeh khajeh
Date Deposited: 16 Apr 2018 05:10
Last Modified: 03 Mar 2019 06:21

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