Albumin competitively inhibits glycation of less abundant proteins
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Updated: Jul 1, 2026

Chemically-blocked Antibody Microarray for Multiplexed High-throughput Profiling of Specific Protein Glycosylation in Complex Samples
Published on: May 4, 2012
Hemangi S Bhonsle1, Sameer Kumar Singh, Ghanshyam Srivastava
1Division of Organic Chemistry, National Chemical Laboratory, Pune, India.
Abstract:
Glycation, a non-enzymatic reaction between glucose and protein is the primary cause of diabetic complications. Albumin, the most abundant plasma protein undergoes glycation both in vivo and in vitro. The influence of albumin on glycation of less abundant proteins has not been addressed. For the first time, we show that albumin competitively inhibits the glycation of less abundant proteins. This study suggests that at least in the initial stages of diabetes, albumin may protect other proteins from glycation.
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