Difference Between Glycation and Glycosylation

Glycation is a non-enzymatic reaction, irreversible and concentration-dependent, in which glucose or other carbohydrates are added onto proteins, lipids or DNA. ... Glycosylation, on the other hand, is a post-translational process in which the addition of carbohydrates to proteins or lipids is catalysed by enzymes.

1. What is the difference between glycosylation and glycation and why is this distinction important to make when considering measuring glycated hemoglobin Hb as a means of measuring blood glucose levels over time?
2. What does glycated mean?
3. How does glycation happen?
4. How does hemoglobin become glycated?
5. What is meant by glycosylation?
6. Which of the following can raise blood glucose levels?
7. Why is glycated hemoglobin bad?
8. Why is it called HbA1c?
9. What is normal glycated hemoglobin level?
10. How can glycation be prevented?
11. What foods cause glycation?
12. How is glycation treated?

What is the difference between glycosylation and glycation and why is this distinction important to make when considering measuring glycated hemoglobin Hb as a means of measuring blood glucose levels over time?

The term glycosylation is mainly used to describe the enzyme catalysed process and glycation non enzymatic one. Glycation is a form of protein damage as glycated proteins have reduced functionality. Glycosylation on the other hand is important for proteins to become functional.

What does glycated mean?

Glucose (a type of sugar) molecules in the blood normally become stuck to hemoglobin molecules - this means the hemoglobin has become glycosylated (also referred to as hemoglobin A1c, or HbA1c). As a person's blood sugar becomes higher, more of the person's hemoglobin becomes glycosylated.

How does glycation happen?

Glycation is a process which is caused by the presence of excess glucose in skin fibers. This excess triggers an internal reaction in which sugar molecules adhere to the collagen and elastin proteins, which normally help keep skin firm and supple.

How does hemoglobin become glycated?

Glycosylated Hemoglobin

Glycohemoglobin is formed when a ketoamine reaction occurs between glucose and the N-terminal amino acid of the β chain of hemoglobin. The amount of glycohemoglobin generated is proportional to the mean blood glucose during the 8–10 weeks before the test.

What is meant by glycosylation?

Glycosylation (see also chemical glycosylation) is the reaction in which a carbohydrate, i.e. a glycosyl donor, is attached to a hydroxyl or other functional group of another molecule (a glycosyl acceptor).

Which of the following can raise blood glucose levels?

Food, alcohol, tiredness and stress can all impact blood glucose levels. Many people are surprised to know that protein can affect blood sugar levels, too.

Why is glycated hemoglobin bad?

Damage mechanisms. Glycated hemoglobin causes an increase of highly reactive free radicals inside blood cells. Radicals alter blood cell membrane properties. This leads to blood cell aggregation and increased blood viscosity, which results in impaired blood flow.

Why is it called HbA1c?

Hemoglobin A1c, often abbreviated HbA1c, is a form of hemoglobin (a blood pigment that carries oxygen) that is bound to glucose. The blood test for HbA1c level is routinely performed in people with type 1 and type 2 diabetes mellitus. Blood HbA1c levels are reflective of how well diabetes is controlled.

What is normal glycated hemoglobin level?

For people without diabetes, the normal range for the hemoglobin A1c level is between 4% and 5.6%. Hemoglobin A1c levels between 5.7% and 6.4% mean you have a higher chance of getting diabetes. Levels of 6.5% or higher mean you have diabetes.

How can glycation be prevented?

Glycation can be prevented by the natural defence system in the body, synthetic inhibitors and natural inhibitors. Synthetic inhibitors may prevent glycation through several possible mechanisms.

What foods cause glycation?

Foods highest in AGEs include meat (especially red meat), certain cheeses, fried eggs, butter, cream cheese, margarine, mayonnaise, oils, and nuts. Fried foods and highly processed products also contain high levels.

How is glycation treated?

Dietary intervention and oral metformin are recommended for lowering glycation.