Non-enzymatic glycation of proteins: From diabetes to cancer

Review

DOI: 10.1134/S1990750809040027

Cite this article as:
Ansari, N.A. & Rasheed, Z. Biochem. Moscow Suppl. Ser. B (2009) 3: 335. doi:10.1134/S1990750809040027

Abstract

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.

Keywords

Non-enzymatic glycation Amadori product advanced glycation endproducts (AGEs) hyperglycemia diabetes mellitus cancer 

Copyright information

© Pleiades Publishing, Ltd. 2009

Authors and Affiliations

  1. 1.Department of Biochemistry, J. N. Medical CollegeAligarh Muslim UniversityAligarhIndia
  2. 2.Department of Pathology, Microbiology, and Immunology, School of MedicineUniversity of South CarolinaColumbiaUSA
  3. 3.Dept. of Biochemistry, Faculty of DentistryJamia Millia IslamiaNew DelhiIndia

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