Protein Glycation During Diabetes Mellitus and the Possibility of its Pharmacological Correction (Review)

Resumo

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.