Ahmad Saheem, Farhan Mohammed
Laboratory of Glycation Biology and Metabolic Disorder, Integral Research Centre-I, Department of Bio-sciences, Integral University, Lucknow, UP, India.
Adv Neurobiol. 2016;12:125-51. doi: 10.1007/978-3-319-28383-8_8.
Non-enzymatic protein glycosylation is the addition of free carbonyls to the free amino groups of proteins, amino acids, lipoproteins and nucleic acids resulting in the formation of early glycation products. The early glycation products are also known as Maillard reaction which undergoes dehydration, cyclization and rearrangement to form advanced glycation end-products (AGEs). By and large the researchers in the past have also established that glycation and the AGEs are responsible for most type of metabolic disorders, including diabetes mellitus, cancer, neurological disorders and aging. The amassing of AGEs in the tissues of neurodegenerative diseases shows its involvement in diseases. Therefore, it is likely that inhibition of glycation reaction may extend the lifespan of an individual. The hunt for inhibitors of glycation, mainly using in vitro models, has identified natural compounds able to prevent glycation, especially polyphenols and other natural antioxidants. Extrapolation of results of in vitro studies on the in vivo situation is not straightforward due to differences in the conditions and mechanism of glycation, and bioavailability problems. Nevertheless, existing data allow postulating that enrichment of diet in natural anti-glycating agents may attenuate glycation and, in consequence may halt the aging and neurological problems.
非酶蛋白糖基化是指游离羰基添加到蛋白质、氨基酸、脂蛋白和核酸的游离氨基上，从而形成早期糖基化产物。早期糖基化产物也被称为美拉德反应，该反应会经历脱水、环化和重排，进而形成晚期糖基化终产物（AGEs）。总体而言，过去的研究人员也已证实，糖基化和AGEs是导致大多数代谢紊乱的原因，包括糖尿病、癌症、神经紊乱和衰老。神经退行性疾病组织中AGEs的积累表明其与疾病有关。因此，抑制糖基化反应可能会延长个体的寿命。寻找糖基化抑制剂的研究主要使用体外模型，已确定了能够预防糖基化的天然化合物，尤其是多酚和其他天然抗氧化剂。由于糖基化的条件和机制以及生物利用度问题存在差异，将体外研究结果外推至体内情况并非易事。然而，现有数据表明，在饮食中增加天然抗糖基化剂可能会减轻糖基化，从而可能延缓衰老和预防神经问题。
