Glycation of proteins involves non-enzymatic reaction of a sugar, or reactive aldehyde derived from these, with a nucleophilic group on the protein. Aldehydes (like methylglyoxal, glyoxal and glycoaldehyde), formed via glucose autooxidation, amino acid and lipid oxidation, are particularly potent glycating agents. Glycation of amino acids leads to the generation of a hetereogenous group of adducts known as advanced glycation end products (AGE). Glucose and other aldehydes, both free and proteinbound, can also undergo autooxidation reactions that contribute to AGE formation. Figure 1. Initial steps of glycation.Glycation reactions have been linked with the development of diabetes-associated cardiovascular diseases and other complications arising from them. Several antiglycating agents have been discovered that prevent this process of glycation, thereby serving to improve quality of life and increasing life span. The anitiglycating agents discussed in this chapter include lipoic acid, carnosine, and benfotiamine.
|Titolo:||Antiglycating agents: a short review|
|Data di pubblicazione:||2012|
|Appare nelle tipologie:||1.1 Articolo in rivista|