ADVANCED PROTEIN GLYCOSYLATION IN DIABETES AND AGING
Tóm tắt
▪ Abstract Products of advanced protein glycosylation (advanced glycation end products, or AGEs) accumulate in tissues as a function of time and sugar concentration. AGEs induce permanent abnormalities in extracellular matrix component function, stimulate cytokine and reactive oxygen species production through AGE-specific receptors, and modify intracellular proteins. Pharmacologic inhibition of AGE formation in long-term diabetic animals prevents diabetic retinopathy, nephropathy, neuropathy, and arterial abnormalities in animal models. Clinical trials in humans are currently in progress.
Từ khóa
Tài liệu tham khảo
Giardino I, 1994, Diabetes, 43, 320
Brownlee M. 1990.Advanced products of non-enzymatic glycosylation and the pathogenesis of diabetic complications.InDiabetes Mellitus: Theory and Practice, ed. H Rifkin, D Porte Jr, pp. 279–91. New York: Elsevier
Monnier V. 1989.Toward a Maillard reaction theory of aging.InThe Maillard Reaction in Aging, Diabetes and Nutrition: An NIH Conference, ed. JW Baynes, VM Monnier, pp. 1–22. New York: Liss
Kato H, Hayase F, Shin DB, et al. 1989.3-Deoxyglucasone, an intermediate product of the Maillard reaction.InProceedings of the NIH Conference on the Maillard Reaction in Aging, Diabetes and Nutrition, ed. JW Baynes, VM Monnier, pp. 69–84. New York: Liss
Nawroth PP, 1992, Diabetes Stoffwechs., 1, 153A
Monnier V. 1988.The Maillard Reaction in Aging, Diabetes and Nutrition: An NIH Conference, ed. JW Baynes, VM Monnier, pp. 1–22. New York: Liss