Vitamin D prevents glycation of proteins: an in vitro study. Issue 16 (23rd July 2016)

• Record Type: Journal Article
• Authors: Iqbal, Sarah; Alam, Md. Maroof; Naseem, Imrana
• Is Part Of: FEBS letters. Volume 590:Issue 16(2016)
• Page Start: 2725
• Page End: 2736
• Publication Date: 2016-07-23
• Subjects: calcitriol -- glycation -- protein; Biochemistry -- Periodicals; Biophysics -- Periodicals; Molecular biology -- Periodicals; Biochimie -- Périodiques; Biochemistry; Biophysics; Molecular biology; Periodicals; 572.05
• DOI: 10.1002/1873-3468.12278
• Languages: English
• ISSNs: 0014-5793

Abstract

Abstract : Human serum albumin (HSA) is an important protein involved in the transport of hormones, fatty acids, drugs, and other macromolecules. Under hyperglycemic conditions, this molecule undergoes irreversible modification that affects its structure and function. In this study, we explored the effect of two forms of vitamin D, a nutraceutical, on glycation modification in HSA. The protein was incubated with a physiologically high concentration of glucose in the presence of vitamin D metabolites. After 21 days, samples were tested for secondary structural changes, side chain modification, and the presence of advanced glycation end products. Vitamin D metabolites could reduce glycation modification, albeit only to a small extent. Interaction studies reveal that Vitamin D interaction with HSA can prevent protein glycation. Abstract :