Advanced glycation end-products (AGEs): involvement in aging and in neurodegenerative diseases

Abstract

Advanced glycation end-products (AGEs) are formed from the so-called Amadori products by rearrangement followed by other reactions giving rise to compounds bound irreversibly. The structure of some of them is shown and the mechanism of formation is described. Several AGE binding molecules (Receptors for AGE, RAGE) are known and it is thought that many of the effects caused by AGEs are mediated by RAGE. Some of these were shown to be toxic, and called TAGE. The mechanism of detoxification of glyoxal and methylglyoxal by the glyoxalase system is described and also the possibility to eliminate glycated proteins by deglycation enzymes. Compounds able to inhibit AGEs formation are also taken into consideration.

Evaluation of Nonenzymatic Posttranslational Modification–Derived Products as Biomarkers of Molecular Aging of Proteins

“…Additionally, the formation of amyloid plaques is characteristic of age-related diseases, such as Alzheimer disease (17,23 ).…”

Ligands of Receptor for Advanced Glycation End-Products Produced by Activated Microglia are Critical in Neurodegenerative Diseases

“…AGEs are considered to induce the development or support the progression of neurodegenerative diseases and their toxic properties are known to stem from oxidative stress and inflammation [48,49]. AGEs localize in senile plaques and extracellular spaces in AD [50][51][52] and AGE-albumin and RAGE binding stimulate the activations of diverse signaling cascades through MAPK (mitogen-activated protein kinases) and bcl-2-like protein 4 (Bax) pathways that result in neuron apoptosis [29].…”

Isolation and characterization of vitamin B6-producing thermophilic bacterium, Geobacillus sp. H6a

“…This result agrees with an inhibitory effect on acrylamide formation in a Glucose/Asparagine model system by PM (Arribas-Lorenzo and Morales, 2009). The action of PM showed that it interferes with post-Amadori oxidative reactions by binding catalytic redox metal ions (Grillo and Colombatto, 2008). Therefore, the optimum temperature for vitamin B 6 production of 50 C was used for further study.…”