Glycation of albumin: reaction with glucose, fructose, galactose, ribose or glyceraldehyde measured using four methods.

Albumin was glycated (nonenzymatically glycosylated) with glucose, fructose, galactose, ribose or glyceraldehyde for 5, 9, 15 and 19 days. The extent of glycation was determined (a) by the thiobarbituric acid method, (b) by fructosamine assay, (c) by method based on the reaction with hydrazine, and (d) by measurement of fluorescence. Results show that the three colorimetric methods used differ in the sensitivity and in addition with the use of each method not the same extent of glycation with various sugars was found.