IR spectroscopic investigation of the inhibition of the glycation process by acetylsalicylic acid

Virginia Otero de Joshi; Herminia Gil; Silvia Contreras; William Velasquez; Narahari V. Joshi

doi:10.1117/12.384949

8 May 2000 IR spectroscopic investigation of the inhibition of the glycation process by acetylsalicylic acid

Virginia Otero de Joshi, Herminia Gil, Silvia Contreras, William Velasquez, Narahari V. Joshi

Proceedings Volume 3918, Biomedical Spectroscopy: Vibrational Spectroscopy and Other Novel Techniques; (2000) https://doi.org/10.1117/12.384949
Event: BiOS 2000 The International Symposium on Biomedical Optics, 2000, San Jose, CA, United States

Abstract

An IR spectroscopic study was carried out at room temperature for Human Serum albumin (HSA) glycated with fructose and glucose and inhibited with acetylsalicylic acid. The glycation process was carried out in our laboratory by a conventional method to confirm earlier reported observation of the effect of glycation on the intensity variation of the IR spectra, particularly, in the range 1500 cm^-1 to 1700 cm^-1 and around 3300 cm^-1. IR spectra reveal that the effects of glycation of HSA by fructose are more intense than with glucose, which is the expected. Bovine serum albumin was also glycated using Glucose-6-phosphate disodium salt, and gamma-globulin was glycate with glucose, As expected, the glycation process was more intense with glucose-t-phosphate disodium salt. Acetyl salicylic acid was also used and its inhibitor effects could be observed in both cases, with glucose and with glucose-6-phosphate disodium salt even though, to a smaller extent with the latter. This is consistent with the earlier data and is explained on the basis of the attachment of macromolecules to (epsilon) -NH₂ groups of lysines. The experimental results confirm that acetylsalicylic acid, indeed, acts as an inhibitor by acetylation of the (epsilon) -NG₂ group where the sugars are supposed to be attached.

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Virginia Otero de Joshi, Herminia Gil, Silvia Contreras, William Velasquez, and Narahari V. Joshi "IR spectroscopic investigation of the inhibition of the glycation process by acetylsalicylic acid", Proc. SPIE 3918, Biomedical Spectroscopy: Vibrational Spectroscopy and Other Novel Techniques, (8 May 2000); https://doi.org/10.1117/12.384949

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KEYWORDS

Glucose

Proteins

Infrared spectroscopy

Spectroscopy

Infrared radiation

Macromolecules

Magnesium

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