Meli M, Frey J, Perier C
Laboratoire de Biochimie, Hôpital Nord, CHU-Hôpitaux de Saint-Etienne, 42055 Saint-Etienne Cedex, France.
J Nutr Health Aging. 2003;7(4):263-6.
Structural and functional alterations of proteins are observed during aging. Glycation of long half-life proteins, involving reducing carbohydrates, leads to the formation of intra and intermolecular cross-links and the production of free radicals. These processes depend on the amount of glucose available and on molecular oxygen which contributes to the production of free radicals. These processes are observed without dysfunction of carbohydrate metabolism and progress with age. However, whether this process is a primary cause or a consequence of aging remains a question of debate. Prevention of excessive glycoxidation could be a goal of recommendations designed to control the tissular alterations occurring in aging.
在衰老过程中可观察到蛋白质的结构和功能改变。长半衰期蛋白质的糖基化，涉及还原性碳水化合物，会导致分子内和分子间交联的形成以及自由基的产生。这些过程取决于可用葡萄糖的量以及有助于自由基产生的分子氧。在没有碳水化合物代谢功能障碍的情况下可观察到这些过程，并且会随着年龄增长而进展。然而，这个过程是衰老的主要原因还是结果仍然是一个有争议的问题。预防过度糖氧化可能是旨在控制衰老过程中发生的组织改变的建议目标。
