Protein glycation--clinical and chemical aspects
Szymańska, U.; Boratyński, J.
Postepy Higieny i Medycyny Doswiadczalnej 53(5): 689-703
1999
ISSN/ISBN: 0032-5449 PMID: 10645144 Document Number: 502129
Glucose as well as other reducing sugars react nonenzymatically with amino groups of free amino acids, peptides and proteins. Glycation reaction is responsible for forming inter- and intramolecular cross-links of proteins, known as advanced glycation end-products (AGEs). In old people, patients with diabetes and chronic failure AGEs accumulate in the circulation and tissues, and play a significant role in pathogenesis of cardiovascular and other complications. Glycation reactions has been used for synthesis of artificial glycoconjugates.