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Mass spectrometry of advanced glycation end products
2005Mass spectrometry, in particular matrix assisted laser desorption/ionisation, is a powerful analytical tool in studies devoted to protein non-enzymatic glycation. It has been firstly tested on in vitro glycated proteins, and looking at the reliable results so obtained, on in vivo glycated proteins in population of healthy, well-controlled and badly ...
LAPOLLA, ANNUNZIATA, BASSO E., TRALDI P.
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Advanced glycation end-products and peritoneal sclerosis [PDF]
Seminars in Nephrology, 2004 Long-term continuous ambulatory peritoneal dialysis (CAPD) often causes peritoneal fibrosis and sclerosis with a loss of function, and some CAPD patients develop sclerosing encapsulating peritonitis. Glucose-based peritoneal dialysis fluids readily produce glucose degradation products by heat sterilization, and glucose degradation products accelerate ...
Sakurako Nakamura, Toshimitsu Niwa
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Analytical Biochemistry, 2004
Advanced glycation end products (AGEs) accumulate with age and at an accelerated rate in diabetes. AGEs bind cell-surface receptors including the receptor for advanced glycation end products (RAGE). The dependence of RAGE binding on specific biochemical characteristics of AGEs is currently unknown.
Valencia, J.V. +6 more
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Advanced glycation end products (AGEs) accumulate with age and at an accelerated rate in diabetes. AGEs bind cell-surface receptors including the receptor for advanced glycation end products (RAGE). The dependence of RAGE binding on specific biochemical characteristics of AGEs is currently unknown.
Valencia, J.V. +6 more
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Advanced Glycation End Products (AGEs)
2019Glycation refers to the addition of a sugar moiety to a protein molecule and occurs during the Maillard reaction. Maillard reaction is initiated by the condensation of amino groups of proteins, peptides, and amino acids with carbonyl groups of reducing sugars.
Akıllıoğlu, Halise Gül +1 more
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Advanced glycation end products, diabetes and ageing
Zeitschrift für Gerontologie und Geriatrie, 2007Advanced 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.
A. Navarrete Santos +6 more
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Advanced Glycation End Products and Insulin Resistance
Current Pharmaceutical Design, 2008Non-enzymatic modification of proteins by reducing sugars, a process that is also known as Maillard reaction, leads to the formation of advanced glycation end products (AGEs) in vivo. There is a growing body of evidence that formation and accumulation of AGEs progress during normal aging, and at an extremely accelerated rate under diabetes, thus being ...
Hiroyuki Unoki, Sho-ichi Yamagishi
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Advanced glycation end products, diabetes, and the brain
Neurology, 2011Type 2 diabetes is associated with declines in cognition, including learning and memory, mental flexibility, and mental speed. The degree of decrement tends to be modest and evolves slowly as a person ages. However, some patients diagnosed with type 2 diabetes experience a different course, with increased risk of more severe cognitive deficits ...
Laura H. Coker, Lynne E. Wagenknecht
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Advanced glycation end products and diabetic retinopathy
Amino Acids, 2011Retinopathy is a serious microvascular complication of diabetes and a major cause of blindness in young adults, worldwide. Early diabetic retinopathy is characterized by a loss of pericytes from retinal capillaries, the appearance of acellular capillaries and microaneurysms, and a breakdown of the blood-retinal barrier. In later stages, this can evolve
Seymour Brownstein, Ross W. Milne
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Advanced Glycation End Products Inhibitor
2010Early intensive glycemic control in both type 1 and type 2 diabetes mellitus retards in the long term the development and progression of microvascular complications such as diabetic nephropathy, even despite a worsening glycemic control. This phenomenon is a so-called metabolic memory or legacy effect, partly ascribed to the advanced glycation end ...
Toshio Miyata +2 more
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Advanced Glycation End Products and Diabetic Nephropathy
American Journal of Therapeutics, 2005Chronic hyperglycemia and oxidative stress in diabetes results in the formation and accumulation advanced glycation end products (AGEs). AGEs have a wide range of chemical, cellular, and tissue effects that contribute to the development of microvascular complications. In particular, AGEs appear to have a key role in the diabetic nephropathy.
Josephine M. Forbes +2 more
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