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Advanced Glycation End-Products and Diabetic Renal Disease

  • Mark E. Cooper
  • George Jerums

Abstract

Since there is chronic hyperglycaemia in diabetes, there is an acceleration of the Maillard or browning reaction [1]. This is a spontaneous reaction between glucose and proteins, lipids or nucleic acids, particularly on long-lived proteins such as the collagens [1]. There is a sequence of biochemical reactions, many of which are still poorly defined, leading to the formation of a range of advanced glycation end-products [AGEs], some of which are fluorescent. These modified long-lived tissue proteins are formed as a result not only of glycation but also oxidative processes and many of these AGEs are now considered glycoxidation products [2]. Over the last decade, an increasing number of AGEs have been identified [3J. However, the identity of the AGEs linked to diabetic complications and in particular to renal disease has not been clearly determined.

Keywords

Vascular Endothelial Growth Factor Diabetic Nephropathy Maillard Reaction Mesangial Expansion Diabetic Renal Disease 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1998

Authors and Affiliations

  • Mark E. Cooper
    • 1
    • 2
  • George Jerums
    • 3
    • 4
  1. 1.Department of MedicineUniversity of MelbourneAustinUSA
  2. 2.Repatriation Medical Centre (Repatriation Campus)West HeidelbergAustralia
  3. 3.Endocrine UnitAustinUSA
  4. 4.Repatriation Medical Centre (Austin Campus)HeidelbergAustralia

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