Patent ID: 7951553
Filing Date: 2011-05-31
Classification: G01N

Abstract:
1. A method for reducing the effect of a fructosyl lysine compound in an assay of a glycated protein-containing sample, the method comprising treating the sample with a protease to release free fructosyl valine or fructosyl valylhistidine, reacting a fructosyl peptide oxidase with the released fructosyl valine or fructosyl valylhistidine in the sample at a pH of 4.0 to 7.0 to produce hydrogen peroxide thereby reducing the effect of fructosyl lysine compound in the assay, measuring the hydrogen peroxide at a pH of 4.0 to 7.0; and correlating the measuring of the hydrogen peroxide to the presence or level of glycated protein in the sample.