GLYCATION OF ALBUMIN - REACTION WITH GLUCOSE, FRUCTOSE, GALACTOSE, RIBOSE OR GLYCERALDEHYDE MEASURED USING 4 METHODS

Albumin was glycated (nonenzymatically glycosylated) with glucose; fru ctose, galactose, ribose or glycerardehyde for 5, 9, 15 and 19 days. T he extent of glycation was determined (a) by the thiobarbituric acid m ethod, (b) by fructosamine assay, (c) by method based on the reaction with hydrazine, and (d) by measurement of fluorescence. Results show t hat the three colorimetric methods used differ in the sensitivity and in addition with the use of each method not the same extent of glycati on with various sugars was found.