Changes of acute-phase proteins in streptozotocin-induced diabetic rats

Title:

Changes of acute-phase proteins in streptozotocin-induced diabetic rats

Creator:

Saso, L., Tommasino, P., Italiano, G., Grippa, E., Leone, M. G., Gatto, M. T., and Silvestrini, B.

Identifier:

https://cdk.lib.cas.cz/client/handle/uuid:942cb251-7cc3-4d5e-8e72-11f84e83ec01
uuid:942cb251-7cc3-4d5e-8e72-11f84e83ec01
issn:0862-8408

Subject:

Fyziologie člověka a srovnávací fyziologie, proteiny akutní fáze, acute phase proteins, streptozotocin, a1-inhibitor-3, haptoglobin, glycosylation, 14, and 612

Type:

article, články, journal articles, model:article, and TEXT

Format:

print, bez média, and svazek

Description:

Quantitative and qualitative changes of serum proteins, apart from glycation, have not been sufficiently studied in streptozotocin-induced diabetic rats (D), the most common experimental model for diabetes. Thus, we decided to analyze the serum of diabetic rats by concanavalin A-blotting in comparison with rats with acute inflammation induced by fermented yeast (Y), in which characteristic alterations of serum proteins have been described. Two months after the streptozotocin treatment, the blood glucose levels were highly elevated (456± 24 vs. 124± 10 mg/dl, p<0.001, n=12), the body weight was significantly lower than normal (279± 10 vs. 392± 6 g, p<0.001, n=12), and serum proteins appeared to be highly glycated (p<0.001) when analyzed by the fructosamine assay, without any significant change in the total serum protein concentration. Analysis by concanavalin A-blotting, revealed a significant decrease of a1-inhibitor-3 (a1-I3, p<0.05) and an increase of the b chain of haptoglobin (b-Hp, p<0.05) in both D and Y rats (n=3) compared with control animals. However, acute inflammation caused a marked rise of two prominent acute phase proteins, a2-macroglobulin and hemopexin, which did not change appreciably in diabetic rats. Further work will be necessary to evaluate the physiopathological significance of these phenomena which could result from changes of both concentration and glycosylation of the aforementioned proteins., L. Saso, P. Tommasino, G. Italiano, E. Grippa, M.G. Leone, M.T. Gatto, B. Silvestrini., and Obsahuje bibliografii

Language:

English

Rights:

http://creativecommons.org/licenses/by-nc-sa/4.0/
policy:public

Source:

Physiological research | 2000 Volume:49 | Number:4

Harvested from:

CDK

Metadata only:

false