Effect of pH, phosphate and copper on the interaction of glucose with albumin

Abstract

Protein glycation is believed to play an important role in the development of long-term disorders associated with diabetes. Previous studies have shown that copper could activate this process; however, these experiments were performed under non-physiological conditions. In this study, in vitro experiments were carried out at near-physiological conditions to examine the catalytic activity of copper on the interaction of albumin with glucose. Changes in pH and phosphate buffering capacity were shown to affect albumin glycation. Under stable pH conditions, copper activates albumin glycation only at low protein concentrations (<30 gl−1). Copper had no effect on albumin glycation at higher protein concentrations probably because the metal is chelated by the protein.