Glycation (non-enzymatic glycosylation) is the covalent attachment of a sugar to a protein, lipid or nucleic acid molecule.[1] Typical sugars that participate in glycation are glucose, fructose, and their derivatives. Glycation is the non-enzymatic process responsible for many (e.g. micro and macrovascular) complications in diabetes mellitus and is implicated in some diseases and in aging.[2][3][4] Glycation end products are believed to play a causative role in the vascular complications of diabetes mellitus.[5]
In contrast with glycation, glycosylation is the enzyme-mediated ATP-dependent attachment of sugars to protein or lipid.[1] Glycosylation occurs at defined sites on the target molecule. It is a common form of post-translational modification of proteins and is required for the functioning of the mature protein.
^ abLima, M.; Baynes, J. W. (2013-01-01), "Glycation", in Lennarz, William J.; Lane, M. Daniel (eds.), Encyclopedia of Biological Chemistry (Second Edition), Waltham: Academic Press, pp. 405–411, doi:10.1016/b978-0-12-378630-2.00120-1, ISBN 978-0-12-378631-9, retrieved 2020-12-16
^Glenn, J.; Stitt, A. (2009). "The role of advanced glycation end products in retinal ageing and disease". Biochimica et Biophysica Acta (BBA) - General Subjects. 1790 (10): 1109–1116. doi:10.1016/j.bbagen.2009.04.016. PMID 19409449.
^Semba, R. D.; Ferrucci, L.; Sun, K.; Beck, J.; Dalal, M.; Varadhan, R.; Walston, J.; Guralnik, J. M.; Fried, L. P. (2009). "Advanced glycation end products and their circulating receptors predict cardiovascular disease mortality in older community-dwelling women". Aging Clinical and Experimental Research. 21 (2): 182–190. doi:10.1007/BF03325227. PMC 2684987. PMID 19448391.
^Semba, R.; Najjar, S.; Sun, K.; Lakatta, E.; Ferrucci, L. (2009). "Serum carboxymethyl-lysine, an advanced glycation end product, is associated with increased aortic pulse wave velocity in adults". American Journal of Hypertension. 22 (1): 74–79. doi:10.1038/ajh.2008.320. PMC 2637811. PMID 19023277.
^Yan, S. F.; D'Agati, V.; Schmidt, A. M.; Ramasamy, R. (2007). "Receptor for Advanced Glycation Endproducts (RAGE): a formidable force in the pathogenesis of the cardiovascular complications of diabetes & aging". Current Molecular Medicine. 7 (8): 699–710. doi:10.2174/156652407783220732. PMID 18331228.
Glycation (non-enzymatic glycosylation) is the covalent attachment of a sugar to a protein, lipid or nucleic acid molecule. Typical sugars that participate...
to detect. The process by which sugars attach to hemoglobin is called glycation and the reference system is based on HbA1c, defined as beta-N-1-deoxy...
proteins like hemoglobin and serum albumin may undergo a slow non-enzymatic glycation, mainly by formation of a Schiff base between ε-amino groups of lysine...
usually refers to an enzyme-catalysed reaction, whereas glycation (also 'non-enzymatic glycation' and 'non-enzymatic glycosylation') may refer to a non-enzymatic...
The reaction is important in carbohydrate chemistry, specifically the glycation of hemoglobin (as measured by the HbA1c test). The rearrangement is usually...
glyoxalase II. Methylglyoxal is involved in the formation of advanced glycation end products (AGEs). In this process, methylglyoxal reacts with free amino...
helpful in patients with gout. Sevelamer is able to sequester advanced glycation end products (AGEs) in the gut, preventing their absorption into the blood...
tested for the purpose of breaking the crosslinks caused by advanced glycation endproducts (AGEs), thereby reversing one of the main mechanisms of aging...
embolism or AGE, a blood vessel blockage caused by bubbles of gas Advanced glycation end-products or AGEs, proteins or lipids that become glycated as a result...
undergo non-enzymatic glycation by glyoxal to form glyoxal-guanine adducts. These adducts may then produce DNA crosslinks. Glycation of DNA may also lead...
converted to sugar, which glycates protein, which is oxidized into advanced glycation endproducts (AGEs), a caramelization process that also adds flavor. Inhalation...
most food products. Food portal Akabori amino-acid reaction Advanced glycation end-product Baking Caramelization Wok hei Maillard, L. C. (1912). "Action...
as an antiglycating agent, reducing the rate of formation of advanced glycation end-products (substances that can be a factor in the development or worsening...
D-allulose was found to be more reactive than fructose and glucose in glycation reactions. A meta-analysis was conducted of the effect on postprandial...
antioxidants, and have inhibitory effects on aldose reductase and advanced glycation processes. Buddhist monks who practiced the art of Sokushinbutsu would...
The free radicals are due to the action of UV light on AGE (advanced glycation end-products) as a result of the reaction of DHA with the skin, and the...
body, including damage to collagen. Excess sugar consumption results in glycation that produces AGEs. This occurs naturally, and when too much sugar is...
test called "fructosamine level" can be used. It measures the degree of glycation (glucose binding) to albumin, the most common blood protein, and reflects...
the organism: they decrease Phase I liver enzyme activity and promote glycation in vivo, which may contribute to diabetes, reduced vascular compliance...
Fructosamines are compounds that result from glycation reactions between glucose and a primary amine, followed by isomerization via the Amadori rearrangement...
ascorbic acid formation of crystal deposits Carbonyls glyoxal glycolytic intermediates reaction with proteins to form advanced glycation end-products...
I—structure, function and a critical role in the enzymatic defence against glycation". Biochemical Society Transactions. 31 (Pt 6): 1343–1348. doi:10.1042/BST0311343...
This reaction—glycation—impairs or destroys the function of many proteins, e.g. in glycated hemoglobin. Glucose's low rate of glycation can be attributed...
Ages may refer to: Advanced glycation end-products, known as AGEs Ages, Kentucky, census-designated place, United States Ages (album) by German electronic...
for cataracts. The drops are believed to work by reducing oxidation and glycation damage in the lens, particularly reducing crystallin crosslinking. Some...
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