Non-enzymatic glycation of proteins: from diabetes to cancer

Ansari N.A.1, Rasheed Z.2

1. Department of Biochemistry, J. N. Medical College, Aligarh Muslim University
2. Department of Pathology, Microbiology, & Immunology, School of Medicine, University of South Carolina
Section: Review
DOI: 10.18097/PBMC20105602168      PubMed Id: 21341505
Year: 2010  Volume: 56  Issue: 2  Pages: 168-178
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. Nonenzymatic 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. Accumulation of the early and advanced glycation products in plasma and tissues of diabetic patients and causes 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.
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Keywords: non-enzymatic glycation, Amadori product, advanced glycation endproducts (AGEs), hyperglycemia, diabetes mellitus, cancer

Ansari, N. A., Rasheed, Z. (2010). Non-enzymatic glycation of proteins: from diabetes to cancer. Biomeditsinskaya Khimiya, 56(2), 168-178.
This paper is also available as the English translation: 10.1134/S1990750809040027
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