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Evidence for a relationship between protein glycation and red blood cell membrane fluidity

1990; Elsevier BV; Volume: 170; Issue: 3 Linguagem: Inglês

10.1016/0006-291x(90)90507-j

1090-2104

Inès Birlouez‐Aragon, Pamela Scalbert-Menanteau, Marek Morawiec, Majid Shafiezadeh,

Natural Antidiabetic Agents Studies

This study examines the relationship between protein glycation and membrane fluidity in RBC membranes. Incubation of RBC membranes of healthy subjects with 25mM glucose or galactose at 37°C induced a 38% (p<0.02) increase in protein glycation (using furosine determination by HPLC) and higher fluidity (p<0.05) in DPH polarization ratio). However, incubation of RBC membranes from diabetic subjects under the same conditions did not modify either membrane fluidity or protein glycation; protein glycation was above normal before incubation because of the high diabetic plasma glucose. There was no difference in the membrane fluidities of 21 healthy subjects and 32 diabetic subjects, despite a significantly elevated protein glycation in diabetics. Furthermore, there was no change with respect to age in either population. We conclude that other in vivo factors, such as membrane lipid changes (increase in CLPL ratio) or formation of advanced Maillard products and peroxidation in the diabetic subjects, could be reponsible for the difference between these in vitro results and the in vivo situation.