The role of glycation in aging and diabetes mellitus

Mol Biol Rep. 1991 May;15(2):57-64. doi: 10.1007/BF00364840.

Abstract

One of the hypotheses trying to explain the process of aging is the idea of glycation of proteins. This reaction, also called the Maillard or browning reaction, may explain age-related symptoms such as cataract, atherosclerosis and modification of collagen-containing tissues. Diabetics, which possess elevated blood sugar levels, show signs of accelerated aging exposing similar complications. The Maillard reaction, which occurs on a large scale in vivo, may play a key role in the initiation of these symptoms.

Publication types

  • Review

MeSH terms

  • Aging / metabolism*
  • Arteriosclerosis / metabolism
  • Blood Glucose / analysis
  • Blood Proteins / metabolism
  • Carbohydrate Metabolism
  • Cataract / etiology
  • Cataract / metabolism
  • Collagen / metabolism
  • Connective Tissue / metabolism
  • Crystallins / metabolism
  • Diabetes Complications
  • Diabetes Mellitus / metabolism*
  • Humans
  • Isoelectric Point
  • Maillard Reaction*
  • Nucleic Acids / metabolism
  • Oxidation-Reduction
  • Proteins / metabolism*
  • Schiff Bases / metabolism

Substances

  • Blood Glucose
  • Blood Proteins
  • Crystallins
  • Nucleic Acids
  • Proteins
  • Schiff Bases
  • Collagen