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Haemoglobin glycation (Hb1Ac) increases during red blood cell storage: a MALDI ‐ TOF mass‐spectrometry‐based investigation
Author(s) -
D'Alessandro A.,
Mirasole C.,
Zolla L.
Publication year - 2013
Publication title -
vox sanguinis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.68
H-Index - 83
eISSN - 1423-0410
pISSN - 0042-9007
DOI - 10.1111/vox.12029
Subject(s) - glycation , chemistry , mass spectrometry , red blood cell , blood cell , biomarker , diabetes mellitus , chromatography , biochemistry , medicine , endocrinology , receptor
Haemoglobin A 1c (HbA 1c ) represents a key biomarker in diabetes diagnosis and management, as it is indicative of recent blood glucose concentrations. Glycation of haemoglobin is a non‐enzymatic irreversible process that is promoted by the prolonged exposure of erythrocytes to high glucose concentrations, a condition that is known to occur under blood banking conditions. However, controversial data indicate no clear hint as to whether and to which extent HbA 1c accumulates during red blood cell storage. Hereby, we propose the application of a validated MALDI ‐ TOF mass‐spectrometry‐based method to this issue and report the observation about HbA 1c levels apparently increasing over storage progression.