To evaluate insulin-dependent diabetes, clinicians prefer evaluating mono-glycated hemoglobin, referred to as HbA1c, which occurs due to a nonenzymatic reaction between glucose and a few amino acids in hemoglobin. Which of the following amino acids are likely to be involved in the modification of hemoglobin?

Correct option is D

Mono-glycated hemoglobin (HbA1c) is formed due to a nonenzymatic reaction between glucose and amino acids, primarily valine and lysine residues in the hemoglobin molecule. The glucose molecules attach to these amino acids, and this process is commonly used to monitor long-term glucose levels in diabetic patients. The other amino acids listed in the other options are not significantly involved in this modification.

Information Booster:

1. HbA1c is an indicator used to evaluate long-term blood glucose control in people with diabetes.

2. The reaction between glucose and amino acids like valine and lysine results in the formation of glycated hemoglobin, which is stable and persists in the blood for several weeks.

3. The glycation of hemoglobin occurs at the N-terminal valine of the beta chain, forming a stable bond with glucose.

4. This nonenzymatic process is gradual and reflects the average glucose concentration over the lifespan of the red blood cell (~120 days).

Additional Knowledge:

• Asparagine and Glutamic acid (option 1) are not commonly involved in the glycation process that forms HbA1c.

• Proline and Tryptophan (option 2) are not significant in the glycation process of hemoglobin, although tryptophan can be involved in other biochemical processes.

• Glutamine and Aspartic acid (option 3) are also not involved in HbA1c formation.