Biochemical properties and clinical effects of the products formed during the glycation of proteins

• Autorzy: M. Staniszewska , A. Gamian
• Języki publikacji: PL

Abstrakty

EN

Advanced glycation end-products (AGEs) are formed during non-enzymatic glycation - the process occurring in vitro and in the organism. The glycation products accumulate in tissues and interact with specific receptors, what induces various cellular responses. Some enzymes important in metabolism can be also glycated. The disturbances of homeostasis, related to the glycation products, are the reason for complications observed in diabetes and aging processes. There are presented in this paper: mechanism of the formation of AGEs, their cellular receptor (RAGE), as well as the effects of glycation in aging, diabetes and Alzheimer disease. Finally, there are described the compounds which could be useful as inhibitors of glycation in clinical practice.

Słowa kluczowe

EN

AGEING; ALZHEIMER DISEASE; DIABETE; GLYCATION; PROTEIN

• Czasopismo: Postępy Higieny i Medycyny Doświadczalnej
• Rocznik: 2003
• Tom: 57
• Numer: 2
• Strony: 123-147

Twórcy

autor

M. Staniszewska

autor

A. Gamian

• Typ dokumentu: ARTICLE
• Bibliografia: A. Gamian, Zaklad Immunologii i Chorob Zakaznych I I i TD, ul. R.Weigla 12, 53-114 Wroclaw, Poland