Effects of in vitro glycation on Fe3+ binding and Fe3+ isoforms of transferrin.

Background: In diabetes, protein function is altered by glycation, but the impact on the Fe3+ binding and antioxidant functions of transferrin (Tf) is largely unknown. The aim of the present study was to investigate the effects of glycation on the distribution of Fe3+ on the two Fe3+ -binding sites of Tf.

Methods: In vitro glycation of Tf was accomplished by preincubation with glucose for 14 days.