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Topic: Glycation

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	Glycation - Wikipedia, the free encyclopedia
		Glycation is the result of a sugar-reducing molecule, such as fructose or glucose, bonding to a protein or lipid molecule without the controlling action of an enzyme.
		Endogenous glycations occur mainly in the bloodstream to a small proportion of the absorbed simple sugars: glucose, fructose and galactose.
		Glycation is the first step in the evolution of these molecules through a complex series of very slow reactions in the body known as Amadori reactions, Schiff base reactions, and Maillard reactions; all lead to advanced glycation endproducts (AGEs).
	en.wikipedia.org /wiki/Glycation (582 words)

	Determination of Membrane Protein Glycation in Diabetic Tissue
		have previously shown glycation and altered function of the glucose transporter on isolated erythrocytes in vitro, but data on transporter glycation in tissues in vivo are not available, most likely because of the lack of reproducible methods for measuring membrane protein glycation in vivo.
		The glycation extent of total membrane protein from the intestine of diabetic rats was 4.89 nmol/mg protein (SD 0.48), whereas the corresponding value for normoglycemic rats was 2.23 nmol/mg protein (SD 0.64).
		Colorimetric assay of glycoprotein glycation free of interference from glycosylation residues.
	www.aapspharmsci.org /view.asp?art=ps010420&pdf=yes (3656 words)

	Glycation and Glycoxidation of Protein in Diabetes: Glucose, in its (Site not responding. Last check: 2007-10-20)
		Glycation is the non-enzymatic addition or insertion of sugar molecules into proteins, DNA, and lipids that occurs in a biological environment.
		The increased rate of glycation of collagen during hyperglycemia is implicated in the development of complications of diabetes, such as blindness, renal and vascular disease.
		The glycation of nuclear acids may be the cause of DNA mutations and could alter its capacity for replication and transcription.
	faculty.smu.edu /svik/5310/projects2001/Glycation.html (1381 words)

	Mesangium glycation and ...
		Glycation of mesangium matrix resulted in a threefold increase in AGE and reduced by 45% the matrix-degrading activity of MMP secreted by mesangial cells.
		The process of glycation may impart to the mesangium matrix a memory effect that contributes to the long-term toxicity of hyperglycemia.
		The impact of glycation of matrix on mesangial cell behaviour is complex and not always the same as that of high glucose alone.
	www.medforum.nl /idm/mesangium_glycation_and____.htm (1016 words)

	[No title]
		In diabetology the importance of these processes is manifest in two essential issues: 1) effect of protein glycation on the change of their structure and function and 2) use of glycated proteins level as a parameter of integrated glycaemia.
		The major biological effect of excessive glycation include: inhibition of regulatory molecule binding, crosslinking of glycated proteins, trapping of soluble proteins by glycated extracellular matrix, decreased susceptibility to proteolysis, inactivation of enzymes, abnormalities of nucleic acid function, and increased immunogenicity in relation to immune complexes formation.
		Glycation, oxidation and lipoxidation in the development of the complications of diabetes mellitus: a “carbonyl stress” hypothesis.
	www.ifcc.org /ejifcc/vol13no5/1305200213n.htm (1569 words)

	The Aging Brain: What Causes It (Site not responding. Last check: 2007-10-20)
		The glycation process is gradually being considered one of the key compromises to brain health.
		Glycation is much like another phenomenon known as oxidation.
		Glycation is comparable to oxidation but instead involves the harmful reactions of glucose (sugar) molecules.
	www.journaloflongevity.com /JOLWeb/Archives/117/brain.html (452 words)

	Le Magazine, January 2002 - As We See It: Why Antioxidants Aren't Enough (Site not responding. Last check: 2007-10-20)
		Glycation can be described as the binding of a protein molecule to a glucose molecule resulting in the formation of damaged, non-functioning structures.
		Glycation is a series of reactions that irreversibly cross-links sugars to proteins, as happens when a chicken browns in the oven.
		The glycation process that turns a chicken brown in the oven is exactly what happens to the proteins in our body as we age.
	www.lef.org /magazine/mag2002/feb2002_awsi_01.html (2497 words)

	Advanced glycation endproduct - Wikipedia, the free encyclopedia
		Advanced glycation endproducts (AGEs) are the result of a chain of chemical reactions after an initial glycation reaction.
		The intermediate reactions are known, variously, as Amadori, Shiff and Maillard reactions after the researchers who first described them.
		Many critical cells in the body such as lungs, liver, kidney and pancreas have Receptors for Advanced Glycation Endproducts (RAGES) that, when populated with the more reactive AGEs, contribute to age related chronic inflammatory diseases such as atherosclerosis, asthma and arthritis.
	en.wikipedia.org /wiki/Advanced_glycation_endproduct (341 words)

	Longitudinal determination of skin collagen glycation and glycoxidation rates predicts early death in C57BL/6NNIA mice ...
		Biochemical relationship between the glycation and glycoxidation markers determined in the study.
		Level of glycation and glycoxidation at times of biopsy and death connected by a line representing a longitudinal accumulation rate in parameter for each mouse in the study.
		DCCT Ancillary Group (1999) Skin collagen glycation, glycoxidation, and crosslinking are lower in subjects with long-term intensive versus conventional therapy of Type 1 diabetes.
	www.fasebj.org /cgi/content/full/14/1/145 (6517 words)

	Advanced glycation: an important pathological event in diabetic and age related ocular disease -- STITT 85 (6): 746 -- ...
		Glycation of insulin in the islets of Langerhans of normal and diabetic animals.
		Advanced glycation endproducts cause breakdown of the blood retinal barrier in normoglycaemic rats: implications for barrier discruption during diabetic retinopathy.
		Modification of vitronectin by advanced glycation alters functional properties in vitro and in the diabetic retina.
	bjo.bmjjournals.com /cgi/content/full/85/6/746 (6015 words)

	Diabetes: Types I and II (Site not responding. Last check: 2007-10-20)
		As glycation end products tend to accumulate as the result of disorders of sugar metabolism such as diabetes, it is generally believed that a diet low in refined carbohydrates is a logical choice for those with diabetes.
		Glycation end-products tend to also accumulate in the brains of those who develop Alzheimer’s or similar forms of dementia [52].
		With regard to those food nutrients that have been shown to inhibit glycation, Vinson and Howard wrote, “An important therapeutic factor to consider is that it would be necessary to administer the inhibitor as soon as possible after diagnosis of diabetes and regularly through the lifetime of the patient.
	www.healthresearch.com /diabetes.htm (5729 words)

	Protein Glycation: Ascorbate Antagonism.
		We present evidence that glycation of hemoglobin is significantly antagonized in animals and humans by pharmacologic daily supplementation of ascorbate at 50mg/kg and above.
		Data published in Clinical Chemistry and the New Zealand Medical Journal [N Z Med J 2002 Aug 23; 115(1160): http://www.nzma.org.nz/journal/115-1160/156], describe the ascorbic acid-associated decrease in glycation of hemoglobin in mice and in humans, respectively.
		In 1988, Ely et al (5) reported antagonism of hemoglobin glycation by AA in animals and humans.
	faculty.washington.edu /~ely/Glycation88.html (1083 words)

	Calorie restriction - Wikipedia, the free encyclopedia
		Two very prominent theories of aging are the free radical theory and the glycation theory, both of which can explain how CR could work.
		A CR organism will be less fat and require less energy to support the weight, which also means that there does not need to be so much glucose in the bloodstream.
		Less blood glucose means less glycation of adjacent proteins and less fat to oxidize in the bloodstream to cause sticky blocks resulting in atherosclerosis.
	en.wikipedia.org /wiki/Caloric_restriction (2795 words)

	Glucosylated Glycerophosphoethanolamines are the Major LDL Glycation Products and Increase LDL Susceptibility to ...
		Identification of glycated diradylGroPEtn from atherosclerotic tissue of a diabetic male.
		Oxidative alterations in the experimental glycation model of diabetes mellitus are due to protein-glucose adduct oxidation.
		Glycated lipid moiety of low-density lipoprotein promotes macrophage uptake and accumulation of cholesteryl ester and triacylglycerol.
	atvb.ahajournals.org /cgi/content/full/20/2/467 (5431 words)

	Suppression of accelerated diabetic atherosclerosis by the soluble receptor for advanced glycation endproducts - Nature ...
		In hyperglycemia, nonenzymatic glycation and oxidation of proteins and lipids results in the accumulation of irreversibly formed advanced glycation endproducts.
		These advanced glycation endproducts engage their receptor in cells of the blood vessel wall, thereby activating mechanisms linked to the development of vascular lesions.
		These findings indicate interaction between the advanced glycation endproducts and their receptor is involved in the development of accelerated atherosclerosis in diabetes, and identify this receptor as a new therapeutic target in diabetic macrovascular disease.
	www.nature.com /nm/journal/v4/n9/abs/nm0998_1025.html (258 words)

	Daily haemodialysis improves indices of protein glycation -- Floridi et al. 17 (5): 871 -- Nephrology Dialysis ...
		In four patients, the glycation parameters were further studied in a third step in which they returned for 3 months from DHD to SHD (SHD, step 3).
		These glycation parameters were also investigated in HD patients in a two step prospective study aimed at comparing a standard 3 times/week dialysis schedule (SHD) with a daily (DHD) schedule (see ‘Subjects and methods’ for further details)
		Involvement of 2-microglobulin modified with advanced glycation end-products in the pathogenesis of hemodialysis-associated amyloidosis.
	ndt.oxfordjournals.org /cgi/content/full/17/5/871 (3952 words)

	Super Carnosine, 500 Mg 90 Capsules (Site not responding. Last check: 2007-10-20)
		A simple definition of glycation is the cross-linking of proteins and sugars to form non-functioning structures in the body.
		The process of glycation can be superficially seen as unsightly wrinkled skin.
		Glycation is also an underlying cause of age-related catastrophes including the neurologic, vascular, and eye problems.
	www.lef.org /newshop/items/item00649.html (432 words)

	Pure Essence Labs
		Modern science explains that cellular function degrades because cells are damaged by free radical oxidation, glycation, etc., while Chinese Medicine says that the function of organ systems degrade because of excess heat, dampness, etc. Seeing that free radical oxidation and glycation are types of these excesses shows, again, that the message is the same.
		Glycation, which results from excess sugar in the cells, causes cellular proteins to “stick together.” This prevents proteins from doing the work for which they were made.
		In Chinese terms, free radical oxidation could be referred to as excess heat or toxins, and glycation as excess dampness.
	www.pureessencelabs.com /superior_tonic.php (3026 words)

	ARS \| Publication request: DIETARY COPPER DEFICIENCY CAUSES ELEVATION OF EARLY AND ADVANCED GLYCATION END-PRODUCTS
		Hemoglobin A1 and serum fructosamine (both early glycation end-products) were elevated in copper-deficient rats (by 60% and 26%, respectively).
		Serum pentosidine (an advanced glycation end- product) was undetectable in copper-adequate rats and found at a concentration of 6.4 pmol/mg protein in copper-deficient rats.
		This finding further supports the view that glycation is enhanced and thus may contribute to defects associated with dietary copper deficiency.
	ars.usda.gov /research/publications/publications.htm?SEQ_NO_115=101255 (423 words)

	ADVANCED GLYCATION END PRODUCTS
		Scientists have known for many years that cooking proteins with sugars in the absence of water/ forms advanced glycation products that can damage tissues in the body.
		The frightening new news is that eating foods with these advanced glycation products raises blood and tissue levels and increases nerve damage.
		According to these new findings, brown foods, such as brown cookies, brown bread crust, brown basted meats and brown beans, and even brown coffee beans may increase nerve damage, particularly in diabetics who are unusually susceptible to nerve damage.
	www.drmirkin.com /archive/6847.html (380 words)

	The Effect of Caloric Restriction on Glycation and Glycoxidation in Skin Collagen of Nonhuman Primates -- Sell et al. ...
		The Effect of Caloric Restriction on Glycation and Glycoxidation in Skin Collagen of Nonhuman Primates
		Glycation was assessed by furosine and glycoxidation by pentosidine
		long-term in nonhuman primates, tends to decrease glycation,
	biomed.gerontologyjournals.org /cgi/content/abstract/58/6/B508 (262 words)

	Rage (receptor for advanced glycation end products) antibodies from RDI Divison of Fitzgerald Industries Intl
		RAGE is a member of the immunoglobulin superfamily of cell surface molecules that binds molecules that have been irreversibly modified by non-enzymatic glycation and oxidation, and are know as advanced glycation end products (AGEs).
		Background: The receptor for advanced glycation endproducts (RAGE) is a member of the Immunoglobin superfamily of cell surface markers.
		This protein is able to interact with many molecules including: advanced glycation endproducts (AGE), amphoterin, and ligands.
	www.researchd.com /neuroabs/rageab.htm (1167 words)

	Amino acid specificity of glycation and protein−AGE crosslinking reactivities determined with a dipeptide SPOT ...
		Advanced glycation end products (AGEs) contribute to changes in protein conformation, loss of function, and irreversible crosslinking.
		Using a library of dipeptides on cellulose membranes (SPOT library), we have developed an approach to systematically assay the relative reactivities of amino acid side chains and the N-terminal amino group to sugars and protein−AGEs.
		Dipeptide SPOT libraries are excellent tools for comparing individual reactivities of amino acids for nonenzymatic modifications, and could be extended to other chemically reactive molecules.
	www.nature.com /doifinder/10.1038/13704 (209 words)

	In Vitro Kinetic Studies of Formation of Antigenic Advanced Glycation End Products (AGEs). NOVEL INHIBITION OF ...
		Nonenzymatic protein glycation (glucosylation or glycosylation) by glucose is a complex cascade of condensations, rearrangements,
		We have recently reported a significant simplification in studying the kinetics and mechanism of protein glycation (39).
		Glycation was carried out by first incubating the protein (10 mg/ml) with ribose (0.5
	www.jbc.org /cgi/content/full/272/9/5430 (6310 words)

	Identification of the advanced glycation end products N{varepsilon}-carboxymethyllysine in the synovial tissue of ...
		Maillard reaction by non-enzymatic glycation and oxidation of
		Protein glycation in the kidney: role in diabetes and aging.
		N-carboxymethyllysine adducts of proteins are ligands for receptors for advanced glycation end products that activate cell signaling pathways and modulate gene expression.
	ard.bmjjournals.com /cgi/content/full/61/6/488 (2190 words)

	Increased serum concentrations of advanced glycation end products: a marker of coronary artery disease activity in type ...
		Advanced glycation end products in serum predict changes in the kidney morphology of patient with insulin-dependent diabetes mellitus.
		Serum levels of advanced glycation end products are increased in patients with type 2 diabetes and coronary heart disease.
		Deposition of advanced glycation end products (AGE) and expression of the receptor for AGE in cardiovascular tissue of the diabetic rat.
	heart.bmjjournals.com /cgi/content/full/85/1/87 (2624 words)

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