Mihoub Mouadh, Abdallah Jad, Richarme Gilbert
Stress Molecules, Institut Jacques Monod, Université Paris 7, UMR 7592, 15 rue Hélène Brion, 75013, Paris, France.
School of Pharmacy, Lebanese American University, Byblos, Lebanon.
Adv Exp Med Biol. 2017;1037:133-147. doi: 10.1007/978-981-10-6583-5_9.
DJ-1 and its prokaryotic homologs, Hsp31, YhbO and YajL from Escherichia coli and PfpI from Pyrococcus furiosus, repair proteins from glycation by glyoxals (R-CO-CHO), which constitute their major glycating agents. Glycation is a non-enzymatic covalent reaction discovered by Louis Camille Maillard in 1912, between reactive carbonyls (reducing sugars and glyoxals) and amino acids (cysteine, arginine and lysine), which inactivates proteins. By degrading Maillard adducts formed between carbonyls and thiols or amino groups, the DJ-1 family Maillard deglycases prevent the formation of the so-called advanced glycation end products (AGEs) that arise from Maillard adducts after dehydrations, oxidations and rearrangements. Since glycation is involved in ageing, cancer, atherosclerosis and cataracts, as well as post-diabetic, neurovegetatives and renal and autoimmune diseases, the DJ-1 deglycases are likely to play an important role in preventing these diseases. These deglycases, especially those from thermophilic organisms, may also be used to prevent the formation of dietary AGEs during food processing, sterilization and storage. They also prevent acrylamide formation in food, likely by degrading the asparagine/glyoxal Maillard adducts responsible for its formation. Since Maillard adducts are the substrates of the DJ-1 family deglycases, we propose renaming them Maillard deglycases.
DJ-1及其原核生物同源物，即大肠杆菌中的Hsp31、YhbO和YajL以及嗜热栖热菌中的PfpI，可修复被乙二醛（R-CO-CHO）糖基化的蛋白质，乙二醛是它们主要的糖基化剂。糖基化是1912年路易·卡米尔·迈拉德发现的一种非酶促共价反应，发生在活性羰基（还原糖和乙二醛）与氨基酸（半胱氨酸、精氨酸和赖氨酸）之间，会使蛋白质失活。通过降解羰基与硫醇或氨基之间形成的美拉德加合物，DJ-1家族的美拉德去糖基酶可防止形成所谓的晚期糖基化终产物（AGEs），这些产物是由美拉德加合物经过脱水、氧化和重排后产生的。由于糖基化与衰老、癌症、动脉粥样硬化和白内障以及糖尿病后期、神经植物性疾病、肾脏疾病和自身免疫性疾病有关，DJ-1去糖基酶可能在预防这些疾病中发挥重要作用。这些去糖基酶，尤其是来自嗜热生物的去糖基酶，也可用于防止食品加工、杀菌和储存过程中膳食AGEs的形成。它们还可能通过降解导致丙烯酰胺形成的天冬酰胺/乙二醛美拉德加合物来防止食品中丙烯酰胺的形成。由于美拉德加合物是DJ-1家族去糖基酶的底物，我们建议将它们重新命名为美拉德去糖基酶。
