Comparative study of lipoprotein monosaccharide composition between diabetic patients and healthy participants / 中国病理生理杂志

ABSTRACT

AIM:To establish a liquid chromatography method for determining the monosaccharide composition of human lipoproteins, and to investigate the differences between diabetic patients and healthy participants.METHODS:Liquid chromatography with pre-column derivatization was used to determine the neutral and basic monosaccharides, and liquid chromatography tandem mass spectrometry was applied to quantify N-acetylneuraminic acid content.RESULTS:The contents of mannose, glucosamine, N-acetylglucosamine, glucose, galactose and N-acetylneuraminic acid in high-density lipoprotein from healthy participants and diabetic patients were (5.88 ±0.94),(16.49 ±4.11),(1.31 ±0.33), (0.87 ±0.16), (7.18 ±1.64), (2.14 ±0.12) mmol/(g protein) and (8.68 ±0.39), (24.73 ±5.50), (1.91 ±0.54), (1.23 ±0.35), (9.73 ±2.85), (3.53 ±0.27) mmol/(g protein), respectively.The contents of mannose, glu-cosamine,N-acetylglucosamine, glucose, galactose and N-acetylneuraminic acid in low-density lipoprotein from healthy par-ticipants and diabetic patients were ( 29.20 ±3.57 ) , ( 50.77 ±4.72 ) , ( 5.28 ±0.64 ) , ( 10.06 ±1.37 ) , ( 28.44 ± 3.96),(6.86 ±0.11) mmol/(g protein) and (30.08 ±3.78), (38.52 ±6.38), (3.79 ±0.78), (7.63 ±1.50), (20.05 ±2.63), (6.45 ±0.18) mmol/(g protein), respectively.The contents of mannose, glucosamine, glucose, ga-lactose and N-acetylneuraminic acid in very-low-density lipoprotein from healthy participants and diabetic patients were (91.21 ±4.12), (27.05 ±2.34), (4 230.95 ±15.83), (43.40 ±3.75), (2.95 ±0.24) mmol/(g protein) and (82.40 ±0.51), (30.16 ±0.32), (4 722.73 ±93.27), (34.05 ±2.81), (4.42 ±0.15) mmol/(g protein), respec-tively.CONCLUSION:Liquid chromatography with pre-column derivatization is suitable for the neutral and basic mono-saccharide analysis in human lipoproteins, and the glycosylation of lipoproteins in diabetic patients are significantly changed compared with the healthy controls.