Glycation is a general spontaneous process in proteins which has significant impact on their physical and functional properties. These changes in protein properties could be related to several pathological consequences such as cataract, arteriosclerosis and Alzheimer's disease. Among the proteins, glycation of Human serum albumin (HSA) is of special interest. Human serum albumin is the most abu...

Diseases like widespread diabetes or rare galactosemia may lead to high sugar concentrations in the human body, thereby promoting formation of glycoconjugates. Glycation collagen, i.e. glucose bridges, is nonenzymatic and therefore cannot be prevented any other way than keeping level low. It relates secondary diseases, abundantly occurring aging populations diabetics. However, little known abou...

We have recently shown that the process of non-enzymatic glycosylation (glycation) takes place in Escherichia coli under physiological conditions and affects both recombinant and endogenous bacterial proteins. In this study, we further demonstrate that E. coli chromosomal DNA is also subjected to glycation under physiological growth conditions. The E. coli DNA accumulates early glycation (Amado...

Glycation, or nonenzymatic glycosylation, is a chemical reaction between reactive carbonyl-containing compounds and biomolecules containing free amino groups. Carbonyl-containing compounds include reducing sugars such as glucose or fructose, carbohydrate-derived compounds such as methylglyoxal and glyoxal, and nonsugars such as polyunsaturated fatty acids. The latter group includes molecules su...

Advanced glycation end products are formed by non-enzymatic reactions between proteins and carbohydrates, causing irreversible lysine and arginine alterations that severely affect protein structure and function. The resulting modifications induce inflammation by binding to scavenger receptors. An increase in advanced glycation end products is observed in a number of diseases e.g. atherosclerosi...

Glycation, the non-enzymatic binding of glucose to free amino groups of an amino acid, yields irreversible heterogeneous compounds known as advanced glycation end products. Those products play a significant role in diabetic complications. In the present article we briefly discuss the contribution of advanced glycation end products to the pathogenesis of diabetic complications, such as atheroscl...

One of the many consequences of hyperglycaemia associated with diabetes is the non-enzymatic glycosylation (glycation) of proteins. Glycation can affect blood proteins [l], structural proteins [2], functional proteins [3] as well as peptide hormones [4]. Glycation can lead to alterations in conformation and/or function of both structural and functional proteins [5-6]. Recent studies in our labo...

Glycation of human erythrocyte membrane proteins was induced by incubation in vitro with high concentrations (80 mM or 200 mM) of D-glucose for 3 or 6 days. The extent of glycation was quantified from the covalent incorporation of 3H by reduction of the glucose glycation products with NaB3H4. For membranes incubated for 3 days with 80 mM-D-glucose, glycation in vitro of Band 4.5 (containing the...