Given the prevalence of diabetes and the increasing number of diabetics, it is essential to find medicines to decrease the chronic complications of diabetes. Several studies have demonstrated that chronic hyperglycemia and its complications are directly related to protein glycation. Thus, identifying natural inhibitors to stop glycation of proteins may play a crucial role in managing the chroni...

Albumin is the most common protein found in serum, making up about 80% concentration of the circulating blood protein. It is replaced in the body approximately every 20-25 days. As with other proteins in the body, it is subject to non-enzymatic glycation by excess sugar. The glycation process is a condensation reaction between carbohydrate and free amino acid at the amino terminus of proteins o...

Glycation refers to the non-enzymatic molecular interaction between carbonyl group of sugars and amino groups macromolecules viz. proteins, DNA, lipids leading generation Schiff’s base, Amadori products, finally converted deleterious advanced glycation end-products (AGEs). Several diseases such as neurodegenerative or mental disorders, cardiovascular complications, well diabetes, its related co...

Non-enzymic modification of tissue proteins by reducing sugars, the so-called Maillard reaction, is a prominent feature of aging. In articular cartilage, relatively high levels of the advanced glycation end product (AGE) pentosidine accumulate with age. Higher pentosidine levels have been associated with a stiffer collagen network in cartilage. However, even in cartilage, pentosidine levels the...

The non-enzymatic glycation of Low density lipoprotein (LDL) is a naturally occurring chemical modification of apolipoprotein B as a result of condensation between lysine residues and glucose. Glycated LDL is poorly recognized by LDL receptors and initiates different processes that can be considered proatherogenic. Thus, LDL glycation may contribute in the increased atherosclerotic risk of pati...

We consider a seller who can sell her product over two periods, advance and spot. The seller has private information about the product quality, which is unknown to customers in advance and publicly revealed in spot. The question we consider is whether the seller has an incentive to signal quality in advance and, if so, how she can convey a credible signal of product quality. We characterize the...

Nonenzymatic glycation, the reaction of glucose and other reducing sugars with protein, reversibly produces Amadori products and over a long period irreversible advanced glycation end products. In diabetes, these reactions are greatly accelerated and are important in the pathogenesis of diabetic complications. In vitro glycation was studies with bovine albumin as the model protein. A mixture of...

Glycation, oxidation, and nonenzymatic browning of protein have all been implicated in the development of diabetic complications. The initial product of glycation of protein, fructoselysine (FL), undergoes further reactions, yielding a complex mixture of browning products, including the fluorescent lysine-arginine cross-link, pentosidine. Alternatively, FL may be cleaved oxidatively to form N(e...