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Advanced glycation end products, diabetes and ageing

Fortgeschrittene Glykierungsendprodukte, Diabetes und Altern

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Abstract

Advanced glycation end products (AGEs) are formed in vivo by a non-enzymatic reaction of proteins with carbohydrates and accumulate in many tissues during ageing. They are discussed as being responsible for many age- and diabetes-related diseases. On the other hand, AGEs are formed by the heating of food and are taken up by the nutrition. The contribution of endogenously formed versus exogenous intake of AGEs to age-related diseases is still under discussion.

Zusammenfassung

Fortgeschrittene Glykierungsendprodukte (AGEs) werden in vivo durch eine nicht-enzymatische chemische Reaktion von Proteinen mit Kohlenhydraten gebildet und reichern sich in vielen Geweben mit dem Alter an. Sie werden für die Auslösung von alters- und Diabetes-induzierten Erkrankungen mitverantwortlich gemacht. Andererseits entstehen AGEs durch die Erhitzung von Lebensmitteln, die mit der Nahrung aufgenommen werden. Inwieweit nun endogene oder exogen-aufgenommene AGEs die größere Rolle bei der Entstehung von degenerativen Erkrankungen ist noch nicht geklärt.

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  1. Klinik für Herz- und Thoraxchirurgie, Martin-Luther-Universität Halle-Wittenberg, 06120, Halle, Germany

    N. Nass, B. Bartling, A. Navarrete Santos, R. J. Scheubel, J. Börgermann, R. E. Silber & A. Simm

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Nass, N., Bartling, B., Navarrete Santos, A. et al. Advanced glycation end products, diabetes and ageing. Z Gerontol Geriat 40, 349–356 (2007). https://doi.org/10.1007/s00391-007-0484-9

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