Protein Glycation During Diabetes Mellitus and the Possibility of its Pharmacological Correction (Review)
- Authors: Spasov A.A.1,2,3, Solov’eva O.A.1, Kuznetsova V.A.1,2
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Affiliations:
- Volgograd State Medical University
- Research Institute of Pharmacology, Volgograd State Medical University
- Volgograd Medical Scientific Center
- Issue: Vol 51, No 6 (2017)
- Pages: 429-433
- Section: Search for New Drugs
- URL: https://journals.rcsi.science/0091-150X/article/view/244641
- DOI: https://doi.org/10.1007/s11094-017-1627-y
- ID: 244641
Cite item
Abstract
Non-enzymatic interaction of reducing sugars with free amines of proteins (Maillard reaction) leads to the formation of advanced glycation end products (AGEs) and is an important factor in the pathogenesis of diseases such as atherosclerosis, heart failure, inflammation, rheumatoid arthritis, and neurodegenerative disorders. AGE formation is especially prevalent with hyperglycemia and underlies the pathogenesis of microvascular and macrovascular complications of diabetes mellitus (DM). This review covers the main steps of the Maillard reaction, the pathophysiological role of its products in the development of DM complications, possible ways of pharmacological correction of the process, and the main protein-glycation inhibitors known today.
About the authors
A. A. Spasov
Volgograd State Medical University; Research Institute of Pharmacology, Volgograd State Medical University; Volgograd Medical Scientific Center
Email: sysoevava@mail.ru
Russian Federation, Volgograd, 400131; Volgograd, 400131; Volgograd, 400131
O. A. Solov’eva
Volgograd State Medical University
Email: sysoevava@mail.ru
Russian Federation, Volgograd, 400131
V. A. Kuznetsova
Volgograd State Medical University; Research Institute of Pharmacology, Volgograd State Medical University
Author for correspondence.
Email: sysoevava@mail.ru
Russian Federation, Volgograd, 400131; Volgograd, 400131