Glycation in Disease

Abstract

Glycation, also called the “Maillard reaction,” is a reaction in which free amino groups of proteins, lipids and nucleotides are modified by monosaccharides, followed by the formation of a Schiff base, Amadori products, α-dicarbonyl compounds, and eventually, the formation of endproducts, collectively termed advanced glycation endproducts (AGEs). Since it is a non-enzymatic reaction, it is also referred to as “non-enzymatic glycation.” During the reaction, reactive oxygen species (ROS) and reactive carbonyl species are produced, causing oxidative stress and carbonyl stress. Glycation has been implicated in aging and the pathogenesis of various diseases, especially diabetic complications. Mechanisms by which glycation affects cells include (1) causing protein dysfunction by glycation, (2) producing oxidative stress and carbonyl stress, and (3) activation of deleterious signal transduction pathways.