Non-enzymatic glycation of proteins: From diabetes to cancer

被引：19

作者：

Ansari N.A. ^{[1
]}

Rasheed Z. ^{[2
]}

机构：

[1] Department of Biochemistry, J. N. Medical College, Aligarh Muslim University

[2] Department of Pathology, Microbiology and Immunology, School of Medicine, University of South Carolina, Columbia

来源：

Biochemistry (Moscow) Supplement Series B: Biomedical Chemistry | 2009年 / 3卷 / 4期

关键词：

Advanced glycation endproducts (AGEs); Amadori product; Cancer; Diabetes mellitus; Hyperglycemia; Non-enzymatic glycation;

D O I：

10.1134/S1990750809040027

中图分类号：

学科分类号：

摘要：

Incubation of proteins with glucose leads to their non-enzymatic glycation and formation of Amadori products known as an early glycation product. Oxidative cleavage of Amadori products is considered as a major route to advanced glycation endproducts (AGEs) formation in vivo. Non-enzymatic glycation of proteins or Maillard reaction is increased in diabetes mellitus due to hyperglycemia and leads to several complications such as blindness, heart disease, nerve damage, and kidney failure. The early and advanced glycation products are accumulated in plasma and tissues of diabetic patients and cause production of autoantibodies against corresponding products. The advanced glycation products are also associated with other diseases like cancer. This review summarizes current knowledge of these stage specific glycated products as common and early diagnostic biomarkers for the associated diseases and the complications with the aim of a novel therapeutic target for the diseases. © 2009 Pleiades Publishing, Ltd.

引用

页码：335 / 342

页数：7

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