抄録
We investigated the effect of pH on the formation of glycosylated hemoglobin. Erythrocytes collected from 5 healthy subjects were incubated in the 30 mM triethanolamine HCI buffer contaning 2000mg/dl glucose at 37° for 3 days. Glycosylated hemoglobin was determined by high-performance liquid chromatography (HPLC) using a ion-exchange column chromatography (Auto A1c) and affinity column chromatography (Glyc-Affin system).
Furthermore, as glycosylated hemoglobin (GHb-f) we determined furosine which is acidhydrolyzed from fructose-lysine, glucose bound to a lysine residue of hemoglobin, by HPLC using a reversed phase column. Both stable and labile component levels of glycosylated hemoglobin were positively correlated with pH levels. Therefore, it is suggestedthat pH level is important in considering the changes of glycosylated hemoglobin levels in the clinical state such as uremic acidosis or diabetic ketoacidosis.
