Analysis of Protein Glycation Using Phenylboronate Acrylamide Gel Electrophoresis

  • Marta P. Pereira Morais
  • John S. Fossey
  • Tony D. James
  • Jean M. H. van den Elsen
Part of the Methods in Molecular Biology book series (MIMB, volume 869)


Carbohydrate modification of proteins adds complexity and diversity to the proteome. However, undesired carbohydrate modifications also occur in the form of glycation, resulting in diseases such as diabetes, Alzheimer’s disease, autoimmune diseases, and cancer. The analysis of glycated proteins is challenging due to their complexity and variability. Numerous analytical techniques have been developed that require expensive specialised equipment and complex data analysis. In this chapter, we describe a simple electrophoresis-based method that enables users to detect, identify, and analyze these post-translational modifications. This new cost-effective methodology will aid the detection of unwanted glycation products in processed foods and may lead to new diagnostics and therapeutics for age-related chronic diseases and glycosylation disorders.

Key words

Protein glycation Gel electrophoresis Boronic acid Step gel 2D gel 



This work was supported by the Biotechnology and Biological Sciences Research Council (BBSRC) (MPPM). We are grateful for the University of Bath Research Development & Support Office (RDSO) for funding.


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Copyright information

© Springer Science+Business Media, LLC 2012

Authors and Affiliations

  • Marta P. Pereira Morais
    • 1
  • John S. Fossey
    • 2
  • Tony D. James
    • 3
  • Jean M. H. van den Elsen
    • 1
  1. 1.Department of Biology and BiochemistryUniversity of BathBathUK
  2. 2.School of Chemistry, University of BirminghamEdgbastonUK
  3. 3.Department of ChemistryUniversity of BathBathUK

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