Aims Non-enzymatic glycation of DNA both in vivo and in vitro results in generation of free radicals, known as glycoxidation. Glycoxidation leads to structural perturbation of DNA resulting in generation of neo-antigenic epitopes having implication in autoimmune disorders like diabetes mellitus. In this study human placental DNA was glycated with methylglyoxal (MG) and lysine (Lys) in the prese...

Approximately 100 years have passed since the Maillard reaction was first reported in the field of food chemistry as a condensation reaction between reducing sugars and amino acids. This reaction is thought to progress slowly primarily from glucose with proteins in vivo. An early-stage product, called the "Amadori product", is converted into advanced glycation end products. Those accumulate in ...

​Background and purpose: Glycation products, oxidative stress, and inflammation contribute to the development of diabetic nephropathy (DN) due to the elevation of transforming growth factor-β1 (TGF-β1). This study aimed at investigating the effect of Cysteine (Cys) on TGF-β in DN rat model. Materials and methods: In this experimental study, 40 male Wistar rats were randomly divided into four g...

 Parkinson's disease (PD) is a neurodegenerative disorder with complex etiology and variable pathology. While a subset of cases is associated with single-gene mutations, the majority originates from a combination of factors we do not fully understand. Thus, understanding the underlying causes of PD is indispensable for the development of novel therapeutics. Glycation, the non-enzymatic reaction...

Reprints: H . Pagcon Glycation products acctmlulate during the aging of many slowly renewing tissues, including skin . We have deyeloped an in vitro model of chronologie aging of skin based on reconstructed skin modified by artificially glycating the collagen used to prepare the dermal compart-ment. The morphology of the modified skin is close to the morphology usu...

High-carbohydrate containing diets have become a precursor to glucose-mediated protein glycation which has been linked to an increase in diabetic and cardiovascular complications. The aim of the present study was to evaluate the protective effect of (R)-α-lipoic acid (ALA) against glucose-induced myoglobin glycation and the formation of advanced glycation end products (AGEs) in vitro. METHODS...

Glucose and glucose metabolites are able to adversely modify proteins through a non-enzymatic reaction called glycation, which is associated with the pathology of Alzheimer's Disease (AD) and is a characteristic of the hyperglycaemia induced by diabetes. However, the precise protein glycation profile that characterises AD is poorly defined and the molecular link between hyperglycaemia and AD is...

Advanced glycation endproducts (AGE) are the result of post-translational changes to proteins, which ultimately compromise their structure and/or function. The identification of methods to prevent the formation of these compounds holds great promise in the development of alternative therapies for diseases such as diabetes. Plants used in traditional medicine are often rich sources of anti-glyca...

BACKGROUND The glycation of human serum albumin (HSA) during diabetes can affect the ability of this protein to bind drugs and small solutes in blood. This study describes the use of (16)O/(18)O-labeling and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry to compare the levels of modification that occur throughout HSA under various glycation conditions in vitro. The...

Spices are known to have various physiological functions. We focused on the anti-glycation effects of spices, researched active ingredients in coriander (Coriandrum sativum L.) and fennel (Foeniculum vulgare) seeds, conducted experiments using human skin-derived fibroblast TIG-110 cells as a model glycation. isolated 11 compounds from two spice seeds found several substances that showed activit...