Human haptoglobin is an acute-phase glycoprotein produced predominantly by liver1. It is composed of covalently linked a subunits (M.W. 9-23 kDa) and b subunits (M.W. 35-40 kDa)2. Human haptoglobin gene has two alleles Hp1 and Hp2 that lead to the formation of HPT1-1 (covalently linked dimer by Cys15), HPT1-2 (hetero-oligomer) and HPT2-2 (oligomer)3. Haptoglobin can bind to free hemoglobin released from lysed erythrocytes and prevent the formation of free radical superoxide that can be formed by the reaction of oxygen and iron from hemoglobin4. It is also known to be involved in immune regulation and anti-inflammation5. Elevated amount of haptoglobin is observed during infections and inflammations, obesity, tissue damage etc6. Hence, haptoglobin is used as a biomarker to detect acute allograft rejection7, proliferative diabetic retinopathy (PDR) and diabetic kidney disease (DKD)8. Additionally, low haptoglobin levels are mainly observed during hemolytic anemia9.
REFERENCES
- Shih, A.W. et al. (2014) Am. J. Hematol. 89(4):443-7
- Upadhyaya, I. et al. (2016) Vet Sci. 13:3(4)
- Polticelli, F. et al. (2008) FEBS J. 275(22):5648-56
- Ashor, A.W. et al. (2016) Molecular Basis of Nutrition and Aging 43:609-619
- Schaer, D.J. et al. (2014) Front. Physiol. 5:415
- Maffei, M. et al. (2016) Endocr. Rev. 37(4):403-16
- Shen, H. et al. (2012) J. Clin. Invest. 122(1):383-7
- Yang, J.K. et al. (2017) Diabetes Care 40(2):253-260
- Barcellini, W. & Fattizzo, B. (2015) Dis. Markers 2015:635670
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