Question

Glycosylation describes a whole class of post-translational modifications that are found on many types of proteins, in which one or more carbohydrate monomers are covalently attached to the surface of a protein by enzymes that have evolved to add these modifications. Such proteins have evolved such that they function best when glycosylated. When cells are exposed to high levels of glucose, however, many proteins may react with glucose (without specific enzymes as catalysts) to form “advanced glycation end products.” These modifications are different than normal glycosylation, and can interfere with the proteins’ normal functions.

Which of the following conditions is the best way to decrease the accumulation of advanced glycation end products?

1.decrease the number of proteins in cells that might react with glucose

2.increase the activity of enzymes that normally glycosylate proteins incorrect

3. decrease the concentration of glucose inside cells

4.increase the concentration of protein in the blood

Answer 1

• Glycation is the process in which proteins or fats reacts with glucose to form advanced glycation products.
• The advanced glycated products are formed when the glucose levels are persistently high in the cells.
• High glucose levels alters the function of these proteins by changing the structure of proteins like albumin , fibrinogen etc.. There by it cannot bind to the drugs .
• This causes formation of glycated products inside the cell.
• Thus , reducing glucose level inside the cells decreases formation of advanced glycated products.
• So, option 3 is correct.