Molecular Modeling of the Structures, Properties and Glycating Power of Some Reducing Disaccharides

The nonenzymatic reaction between amino groups of proteins, lipids and nucleic acids with carbonyl group of reducing sugars is called glycation. Glycation primarily occurs at intrachain lysine residues of proteins and involves the condensation reaction of the carbonyl group of reducing sugar aldehydes with the amino groups of lysine residues. Several other carbonyl compounds bearing a reducing carbon C atom can behave as glycating agents. The Schiff base formed in the nucleophilic addition reaction if followed by a molecular rearrangement and later to the formation of the so called Advanced Glycation End products (AGEs).