Miyazaki Kaho, Miyazaki Kumiko, Kaseda Kuniyoshi
Health Sciences, Oita Hofu Junior High School, Oita, JPN.
Research and Development, Uchi-Lab, Beppu, JPN.
Cureus. 2025 May 27;17(5):e84871. doi: 10.7759/cureus.84871. eCollection 2025 May.
Advanced glycation end products (AGEs) are non-enzymatically formed through reactions between sugars and proteins. Over the past decades, accumulating evidence has linked AGEs to the acceleration of aging and various pathological processes. Despite their biological significance, AGEs remain largely unrecognized by the general public. Therefore, new initiatives are needed to raise awareness of AGEs.
An AGE colorimetric sheet was developed. The glycation process of collagen with saccharides was analyzed using the sheet under various conditions, along with the physical properties of the protein.
The glycation process of collagen depended on time, dose, and temperature. Additionally, we identified a correlation between AGE levels and the mechanical toughness of the collagen matrix. Furthermore, commercially available beverages containing fructose significantly accelerated collagen glycation.
Our data demonstrate that the novel colorimetric sheet is a practical tool for assessing AGE formation without requiring specialized analytical instruments. This experimental system can enhance public health awareness, contributing to advances in preventive medicine and promoting healthy aging.
晚期糖基化终产物（AGEs）是通过糖与蛋白质之间的反应非酶促形成的。在过去几十年中，越来越多的证据将AGEs与衰老加速及各种病理过程联系起来。尽管它们具有生物学意义，但AGEs在很大程度上仍未被公众所认识。因此，需要新的举措来提高对AGEs的认识。
开发了一种AGE比色片。使用该比色片在各种条件下分析胶原蛋白与糖类的糖基化过程以及蛋白质的物理性质。
胶原蛋白的糖基化过程取决于时间、剂量和温度。此外，我们确定了AGE水平与胶原蛋白基质的机械韧性之间的相关性。此外，市售含果糖饮料显著加速了胶原蛋白糖基化。
我们的数据表明，这种新型比色片是一种无需专门分析仪器即可评估AGE形成的实用工具。该实验系统可提高公众健康意识，有助于预防医学的进步并促进健康老龄化。
