glykaatioon

Glycation is a non-enzymatic biochemical process where a sugar molecule, typically glucose, spontaneously attaches to a protein or lipid molecule. This reaction occurs without the need for enzymes, distinguishing it from glycosylation, which is an enzymatic process. The initial product of glycation is a reversible Schiff base, which can then rearrange into more stable Amadori products.

Over time, these Amadori products can undergo further complex reactions, including oxidation and dehydration, leading to the formation of advanced glycation end products (AGEs). AGEs are a diverse group of molecules that accumulate in tissues and can alter the structure and function of proteins. For instance, in the context of aging, AGEs contribute to the stiffening of collagen and elastin, impacting tissue elasticity and function.

In diabetes mellitus, elevated blood glucose levels accelerate the glycation process, leading to higher concentrations of AGEs. This accumulation is implicated in the development of diabetic complications such as retinopathy, nephropathy, and neuropathy. AGEs can exert their detrimental effects by cross-linking proteins, generating reactive oxygen species, and interacting with specific receptors on cells, triggering inflammatory and oxidative stress pathways.

The study of glycation and AGEs is an active area of research, focusing on understanding their role in various physiological and pathological processes, as well as exploring potential therapeutic strategies to inhibit their formation or mitigate their effects.