Plasma protein glycation and its correlation to the levels of magnesium and manganese in diabetic patients
2002
Aslam, N.
Diabetes mellitus is disease that can be defined as the inability to control blood glucose. The primary factor associated with the development of most diabetic complication is the prolonged exposure to hyperglycemia. Glycation of proteins is the most important type of diabetic complication. Level protein glycation is considered to be the mains symptom a confirmation of diabetes. The present project was designed to a study correlation between level of plasma protein glycation and hematological parameters and level of minerals especially Mn and Mg A total of 60 blood samples 40 from diabetic and 20 from normal individuals were processed for level of plasma protein glycation. Hb, ESR, TLC, DLC, glucose, protein concentration Mn and Mg levels were determined. The history of each individual i.e. age, sex, location, history, complication, type of diabetes or presence of any other disease. Level of glycation was correlated individually with each parameter. Correlation graph were plotted. Plot for age showed a, positive correlation for both, normal and diabetic subjects. In case of glucose, there was also negative correlation was seen in normal while in diabetic subjects a positive correlation is found. In case of proteins there was negative correlation was seen in both normal and diabetic subjects. The hematological parameters as Hb gave a negative correlation in normal and positive correlation in diabetic subjects. While in case of ESR there was positive correlation in both normal and diabetic subjects. In case of TLC and DLC there was seen negative correlation in both normal and diabetic subjects. Blood pH gave negative correlation in normal and positive correlation in diabetic subjects. In case of minerals, Mg level as low in diabetic subjects and showed a positive correlation, while normal subjects showed negative correlation. The Mn level was seen in both cases not under detection limits.
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Эту запись предоставил National Agricultural Research Centre