TABLE 1.

Percent composition of L-FABP secondary structures in the presence of glucose and glucose metabolites

	Regular α-helices	Distorted α-helices	Regular β-sheets	Distorted β-sheets	Turns	Unordered
	%	%	%	%	%	%
L-FABP	10.2 ± 0.3	9.8 ± 0.2	19.4 ± 0.6	10.5 ± 0.2	21.8 ± 0.3	27.3 ± 0.3
0.0006 mM Glucose	1.6 ± 0.6a	5.5 ± 0.2a	28.9 ± 0.6a	12.4 ± 0.1a	20.7 ± 0.5c	29.9 ± 0.2a
0.006 mM Glucose	3.3 ± 1.0a	6.7 ± 0.6a	25.4 ± 1.6a	12.3 ± 0.2a	22.5 ± 0.9	29.3 ± 0.5c
0.06 mM Glucose	0.7 ± 0.1a	4.9 ± 0.2a	29.8 ± 0.5a	12.1 ± 0.2a	20.7 ± 0.5c	29.7 ± 0.4b
0.6 mM Glucose	11.6 ± 0.7	10.3 ± 0.4	17.7 ± 1.0	9.7 ± 0.4	22.1 ± 0.4	28.2 ± 0.2c
6 mM Glucose	10.2 ± 0.2	9.6 ± 0.2	19.0 ± 0.6	11.3 ± 0.2b	23.5 ± 0.2a	26.5 ± 0.6
20 mM Glucose	7.8 ± 1.3	5.7 ± 1.4b	14.6 ± 3.0	13.4 ± 0.4a	25.1 ± 1.1c	33.2 ± 3.7
30 mM Glucose	11.0 ± 5.3	4.6 ± 1.4b	6.3 ± 1.9a	13.9 ± 1.0b	21.1 ± 2.4	43.2 ± 5.7c
0.0006 mM Maltose	9.8 ± 0.7	9.5 ± 0.6	21.9 ± 1.5	11.0 ± 0.2	20.6 ± 0.7	26.7 ± 0.7
0.006 mM Maltose	8.9 ± 0.5	9.2 ± 0.3	21.7 ± 0.9	11.5 ± 0.7	22.0 ± 0.6	26.0 ± 0.3
0.06 mM Maltose	10.2 ± 0.2	9.7 ± 0.2	20.2 ± 0.6	11.0 ± 0.4	22.2 ± 0.3	26.4 ± 0.7
0.6 mM Maltose	8.8 ± 0.8	9.0 ± 0.3	19.6 ± 0.6	11.3 ± 0.3c	23.0 ± 0.8	27.8 ± 0.2
6 mM Maltose	8.5 ± 1.8	10.7 ± 1.6	21.2 ± 4.4	11.2 ± 2.6	22.3 ± 3.1	28.7 ± 1.4
20 mM Maltose	2.2 ± 0.8a	5.4 ± 0.7a	26.0 ± 0.9a	13.0 ± 0.4a	23.4 ± 0.9	29.6 ± 0.4c
30 mM Maltose	9.6 ± 1.6	8.1 ± 3.1	20.9 ± 2.1	11.5 ± 1.9	21.9 ± 3.4	28.1 ± 2.1
Glucose-1-Phosphate	3.8 ± 0.8a	6.2 ± 0.5a	26.2 ± 1.2a	11.5 ± 0.1a	20.7 ± 0.4b	27.8 ± 0.6
Glucose-6-Phosphate	4.6 ± 0.8a	6.5 ± 0.5a	25.4 ± 1.2a	11.4 ± 0.2a	21.2 ± 0.3c	27.8 ± 0.6

Significant differences between L-FABP structural composition in the presence of sugar compared with L-FABP structural composition in the absence of sugar (L-FABP). L-FABP, liver fatty acid binding protein.

^aP < 0.001, n = 3–6.

^bP < 0.01, n = 3–6.

^cP < 0.05, n = 3–6.