Histone Protein Glycation and Diabetes

Glycation and oxidation are two mechanisms that have been widely attributed with the generation of advanced glycation end products upon proteins in various pathological conditions. Histones being lysine and arginine rich are prone to these reactions and hence they are susceptible to glycoxidation reactions. Post translational modifications in the highly conserved basic core histone proteins are known to induce changes in their structural integrity. Various researchers have documented the structural alterations in histone proteins upon glyoxidation reactions and correlated the same with various disorders. This review aims at presenting the background research in the field of histone glycation and its role in diabetic complications. It tracks the histone modifications under hyperglycaemic conditions and proposes the future avenues of research in the field. This review clearly indicates the lack of research on histone glycation in diabetes. It may be instrumental for future researches on opening new vistas in the field.