Nonenzymatic Glycosylation of Nail and Hair Proteins in Diabetic Rabbits

Year 1995, Volume: 1 Issue: 1, 64 - 66, 06.06.1995

Eşref Yeğin İsmail Çelik Fevzi Polat Ahmet Kızıltunç Sevinç Kuşkay Fehmi Odabaşoğlu Nuri Bakan

Abstract

The extents of glycosylation of nail
and hair proteins ıvere determined by the colorimetric thiobarbituric acid
method in 15 experimentally alloxan induced diabetic and 15 nondiabetic Albino rabbits.
Blood was taken from both diabetics and nondiabetics for measurement of
hemoglobin glycosylation at the same time. In nondiabetics, the protein glycosylation
in nail, hair and glycosylated hemoglobin were found 1.5 ± 0.37 nmol
fructosamine per mg nail, 0,61 ± 0.06 nmol fructosamine per mg hair and 1.7 ± 0.49
nmol fructosamine per mg Hb. In the diabetic group there ıvas an extremely high
glycosylation in nail, hair proteins and hemoglobin: 3.2 ± 0.88 nmol
fructosamine per mg nail, 0.69 ± 0.007 nmol fructosamine per mg hair and 3.15 ±
0.98 nmol fructosamine per mg Hb.

Glycosylation of nail, hair and hemoglobin
might provide a stable long term measure of tissue glycosylation, useful in the
investigation of diabetic microvascular complications.

Keywords

Diabetes, Glycosylation, Nail, Hair

Diabetli Tavşanlarda Tırnak ve Kıl Proteinlerinin Nonenzimatik Glikozilasyonu

Abstract

Kıl
ve tırnak proteinlerinde hiperglisemiye bağlı olarak meydana gelen glikozillenmeyi
ölçmek için 15 normal ve alloksan ile diabet oluşturulmuş 15 Albino tavşandan
tırnak ve kıl örnekleri alındı. Glikozilasyon, kolorimetrik tiyobarbitürik asit
metoduyla ölçüldü. Tırnak ve kıl örnekleri alındığında hemoglobin
glikozilasyonunu ölçmek için her iki gruptan kan örnekleri alındı. Normal
tavşanlarda glikozillenmiş hemoglobin 1.7 ± 0.49 nanomol früktozamin / mg Hb, tırnaktaki
protein glikozilasyonu 1.5 ± 0.37 nanomol früktozamin / mg tırnak ve
glikozillenmiş kıl protein glikozilasyonu 0.61 ± 0.06 nanomol früktozamin / mg
kıl bulundu. Diyabetli tavşanlarda bu değerler daha yüksek olup : sırasıyla
3.15 ± 0.98 nanomol früktozamin / mg Hb, 3.2 ± 0.88 nanomol früktozamin / mg tırnak
ve 0.69 ± 0.007 nanomol früktozamin / mg kıl olarak tespit edildi.

Bu çalışmadaki bulgular, doku glikozilasyonunun uzun
süreli stabil bir göstergesi olarak tırnak ve kıl proteinlerinin
glikozilasyonunu belirlemenin diabetin mikrovasküler komplikasyonlarının araştırılmasında
yararlı olacağını göstermektedir.

Keywords

Diabet, Glikozilasyon, Tırnak, Kıl

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