The influence of glycation on the peroxidase activity of haemoglobin.

\ Summary: The peroxidase activity of haemoglobin A was characterized for non-glycated and glycated haemoglobin ! (HbAj) within the pH range 4.5 to 6.0, by measuring the rate of oxidation of 5-aminosalicylic acid following the degradation of H2O2. Glycation was found to significantly lower the pH activity Of haemoglobin peroxidase throughout the pH range. However, in the presence of 100mmol/l sorbitol the pH activity profile of glycated haemoglobin was significantly elevated whilst that of non-glycated haemoglobin remained unchanged.