Przeglądanie według Temat "AGEs"

Aktualnie wyświetlane 1 - 2 z 2

Clinical aspects of protein glycation
(Wydawnictwo Uniwersytetu Rzeszowskiego, 2017) Galiniak, Sabina; Krawczyk-Marć, Izabela; Sęk-Mastej, Anna; Leksa, Natalia; Biesiadecki, Marek; Orkisz, Stanisław
Introduction. Glycation is a post-translational modification of proteins that depends on the non-enzymatic linkage of a ketone or aldehyde group of sugar with a free amino group of protein. Pathological effects of this process are observed in many disease states under conditions of hyperglycemia, in diabetic complications, and neurodegenerative diseases such as multiple sclerosis. Aim. In this paper we present the characteristics of the glycation process, its consequences, as well as a review of current knowledge about the role of glycation in multiple sclerosis. Material and methods. The databases EBSCO, PubMed, ScienceDirect and SpringerLink were used to search the literature. Analysis of the literature. Intermediate glycation products form a number of derivatives that contribute to oxidative stress and structural changes in the proteins, including induction of aggregation or reduction of affinity for drug proteins. Glucose products may contribute to neurodegenerative changes in patients with multiple sclerosis. Determination of protein glycation products can be successfully used to evaluate the course of multiple sclerosis as a diagnostic marker.
Influence of food-derived advanced glycation end products on health
(Wydawnictwo Uniwersytetu Rzeszowskiego, 2018) Galiniak, Sabina; Biesiadecki, Marek
Introduction. Advanced glycation end products (AGEs) are compounds formed endogenously in the human body. Besides this source of AGEs, they also exist in food and can be generated during cooking. Enhanced endogenous generation and intake of dietary AGEs have physiological impact on human health and are associated with progression of many diseases, including diabetes and its complications. Aim. The purpose of this review is to the present the current state of knowledge about the various negative effects of advanced glycation end products on human health. Materials and methods. This study is based on analysis of literature reporting the content of AGEs in food and high or low AGEs dietary interventions in human and animal subjects. Results. Literature data present databases gathering description of AGEs determinations in various types of food. Conclusions. Excessive consumption of AGEs-rich products, especially abundant in protein and fat or cooked for a long time at high temperature, may contribute to the deterioration of human health, including development of hypertension, insulin resistance, and diabetic complications.