Title: The role of glycation in aging and diabetes mellitus.
Author(s): van Boekel MA
Address: Department of Biochemistry, University of Nijmegen, The Netherlands.
Source: Mol Biol Rep 1991 May;15(2):57-64
Abstract:
One of the hypotheses trying to explain the process of aging is the idea
of glycation of proteins. This reaction, also called the Maillard or
browning reaction, may explain age-related symptoms such as cataract,
atherosclerosis and modification of collagen-containing tissues.
Diabetics, which possess elevated blood sugar levels, show signs of
accelerated aging exposing similar complications. The Maillard reaction,
which occurs on a large scale in vivo, may play a key role in the
initiation of these symptoms
Major Indexes:
- Aging [metabolism]
- Diabetes Mellitus [metabolism]
- Maillard Reaction
- Proteins [metabolism]
Minor Indexes:
- Atherosclerosis [metabolism]
- Blood Glucose [analysis]
- Blood Proteins [metabolism]
- Carbohydrates [metabolism]
- Cataract [etiology] [metabolism]
- Collagen [metabolism]
- Connective Tissue [metabolism]
- Crystallins [metabolism]
- Diabetes Mellitus [complications]
- Isoelectric Point
- Nucleic Acids [metabolism]
- Oxidation-Reduction
- Schiff Bases [metabolism]
Reagent Names:
- 0 (Blood Glucose)
- 0 (Blood Proteins)
- 0 (Carbohydrates)
- 0 (Crystallins)
- 0 (Nucleic Acids)
- 0 (Proteins)
- 0 (Schiff Bases)
- 9007-34-5 (Collagen)
Language: English
Periodical Type: JOURNAL ARTICLE; REVIEW (102 references); REVIEW, ACADEMIC