2012
DOI: 10.1016/j.diabet.2011.11.002
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Structural modifications of human albumin in diabetes

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Cited by 107 publications
(73 citation statements)
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“…Fructosamine was determined using the method developed by Johnson et al [25] with the nitroblue tetrazolium (NBT) reagent and following a protocol described in a previous study [26]. The results are expressed as mmol/l of 1-deoxy-1-morpholinofructose (DMF), which is a synthetic ketoamine used as a primary standard.…”
Section: Biochemical Characterizationsmentioning
confidence: 99%
See 1 more Smart Citation
“…Fructosamine was determined using the method developed by Johnson et al [25] with the nitroblue tetrazolium (NBT) reagent and following a protocol described in a previous study [26]. The results are expressed as mmol/l of 1-deoxy-1-morpholinofructose (DMF), which is a synthetic ketoamine used as a primary standard.…”
Section: Biochemical Characterizationsmentioning
confidence: 99%
“…The protocol is well described in a previous study [26]. The affinity of albumin for copper was also determined by fluorescence.…”
Section: Copper Binding Affinities Of Albuminmentioning
confidence: 99%
“…11,12 As a consequence of the greater susceptibility to glycation of albumin and other plasma proteins compared to intracellular proteins such as hemoglobin, the blood levels of GA exhibit a broader fluctuation than those of HbA1c, thus allowing an earlier detection of rapid changes of blood glucose. 12 Accordingly, the measurement of fructosamine and GA seems useful not only as an alternative index of glycemic control in conditions in which HbA1c is unreliable, but also for identifying impaired control of blood glucose before any noticeable changes in HbA1c may occur, 10,13 as well as for monitoring diabetics with fluctuating and/or poorly controlled diabetes. 14 A number of methods have been developed for the assessment of fructosamine in serum and plasma.…”
Section: Biochemistry and Biology Of Fructosamine And Glycated Albuminmentioning
confidence: 99%
“…Glycation of albumin in presence of various glycating agents like glucose and methyl glyoxal decreases free amino groups present in albumin [38]. Here presence of glucose as glycating agent reduced free amino group present in albumin.…”
Section: Structural Modifications Of Albuminmentioning
confidence: 98%