Glycation
Glycation is a biochemical process that involves the bonding of a sugar molecule, such as glucose, to a protein or lipid molecule without the controlling action of an enzyme. This process is implicated in aging and the development of age-related chronic diseases.
Overview[edit | edit source]
Glycation is a non-enzymatic reaction that occurs when reducing sugars react with amino acids, proteins, or lipids. The products of this reaction are known as Advanced Glycation End-products (AGEs). AGEs are implicated in numerous age-related chronic diseases, including cardiovascular disease, diabetes, and Alzheimer's disease.
Mechanism[edit | edit source]
The glycation process begins with the reaction of a reducing sugar with a free amino group to form a Schiff base. This unstable intermediate can rearrange to form a more stable Amadori product. Over time, Amadori products can undergo further reactions to form AGEs.
Health implications[edit | edit source]
AGEs can cause damage in the body by cross-linking with nearby proteins, altering their structure and function. This can lead to the formation of protein aggregates and the activation of inflammatory pathways. AGEs can also interact with specific cell surface receptors, such as the Receptor for Advanced Glycation End-products (RAGE), leading to the activation of signaling pathways that can promote cell damage and inflammation.
Prevention and treatment[edit | edit source]
Dietary and lifestyle modifications can help to reduce the formation of AGEs. This includes maintaining a healthy diet, regular exercise, and avoiding smoking. Certain medications and supplements may also help to inhibit the formation of AGEs or promote their removal from the body.
See also[edit | edit source]
- Advanced Glycation End-products
- Schiff base
- Amadori product
- Receptor for Advanced Glycation End-products
References[edit | edit source]
| Glycation Resources | |
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Contributors: Prab R. Tumpati, MD
