Non-enzymic glycation of proteins: analysis of N-(1-deoxyhexitol-1-yl)amino acids by high-performance liquid chromatography

Donald J. Walton, John Douglas Mcpherson

Research output: Contribution to journalArticle

6 Scopus citations


A method for determining the extent of non-enzymic glycation (originally called "glycosylation") of both lysyl and N-terminal residues of a protein is described. The glycated protein is treated with sodium borohydride, and is then subjected to acid-catalysed hydrolysis. The resulting N-(1-deoxy-d-hexitol-1-yl)-amino acids are separated by cation-exchange high-performance liquid chromatography (l.c.), and detected by a post-column reaction with periodate. The method has been applied successfully to samples of human hemoglobin and human serum albumin, for measurement of numbers of valine-attached and of lysine-attached N-(1-deoxy-d-fructos-1-yl) groups per protein molecule.

Original languageEnglish (US)
Pages (from-to)285-293
Number of pages9
JournalCarbohydrate Research
Issue number2
StatePublished - Oct 1 1986
Externally publishedYes


ASJC Scopus subject areas

  • Biochemistry
  • Molecular Biology
  • Organic Chemistry

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