FSCN 4613 Lecture Notes - Lecture 1: Horseradish Peroxidase, Glucose Oxidase, Glycation
5 Apr 2020
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Document Summary
Determination of plasma glucose will be determined using a cocktail of enzymes and a chromogen. Glycation of hemoglobin indicates long-term blood glucose control. In rbc, glucose can react non-enzymatically with amino groups on hemoglobin to become slowly glycated. Rbc glucose is in equilibrium with plasma glucose. Therefore, the degree of glycation indications long-term blood glucose control. Glycation reaction- glucose reactions with n-terminal valine on hemoglobin. Spontaneously rearranges to glycated hemoglobin with fructosyl histidine valine residue (glycated hemoglobin molecule) The digestion of the glycated hemoglobin is done with a protease. Fructosyl valyl histidine + many amino acids. After, fructosyl valyl histidine with fructosyl amino acid oxidase to yield valyl histidine + glucosone + hydrogen peroxide. Final step- hydrogen peroxide with chromogen, catalyzed by horseradish peroxidase. Red in color- measured at 700 nm. Amount of hydrogen peroxide produced directly is related to glycated hemoglobin. To quantitate your hbalc, you will measure calibrators of known hba1c.
