Glycation: Implication in Perceived Age and Dermatology

doi:10.26574/rojced.2017.4.3.114

Cited by 2 publications

(1 citation statement)

References 118 publications

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“…The reaction was first described by Maillard . In the initial stage of Maillard reaction, Schiff base formation first occurs by the reaction between carbonyl groups of reducing sugars and free amine nitrogen of proteins. ,,, Then, the reaction proceeds through the formation of 1,2-eminal and Amadori compounds and the advanced glycation end products (AGEs) are finally formed. , AGE formation in the human body is related to pathophysiologies of some diseases such as diabetes, atherosclerosis, renal insufficiency, and amyloidosis. − In addition, Maillard reaction is expected to affect the allergenicity of proteins . This reaction on the protein may destroy conformational epitopes, disclose hidden epitopes, mask linear epitopes, and form new epitopes.…”

Section: Introductionmentioning

confidence: 99%

Theoretical Studies on the Reaction Mechanism of Schiff Base Formation from Hexoses

Kato,

Nakayoshi,

Shinohara

et al. 2024

J. Phys. Chem. B

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The Maillard reaction is one of the nonenzymatic post-translational modifications of proteins. Products of this reaction are considered to be related to aging diseases and the sensation of taste. In the initial stage of the Maillard reaction, Schiff base formation first occurs by the nucleophilic attack of amine nitrogen in proteins, and then, the reaction proceeds through the formation of 1,2-eminal and Amadori compounds. In this study, we computationally investigated the reaction pathway of Schiff base formation from hexoses. The optimized geometries of energy minima and transition states were calculated by using the density functional theory with the CAM-B3LYP/6-311+G(2d,2p) level of theory. The Schiff base formation progressed through three steps: two steps of carbinolamine formation and one step of dehydration. The dehydration is considered to be the rate-determining step in all hexoses because the activation barrier of the dehydration was higher than that of the carbinolamine formation. Furthermore, the steric configuration of the OH group at positions 2 and 3 affected the activation barrier.

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Section: Introductionmentioning

confidence: 99%

Theoretical Studies on the Reaction Mechanism of Schiff Base Formation from Hexoses

Kato,

Nakayoshi,

Shinohara

et al. 2024

J. Phys. Chem. B

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Advanced Glycation End Products (AGEs) May Be a Striking Link Between Modern Diet and Health

et al. 2019

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The Maillard reaction is a simple but ubiquitous reaction that occurs both in vivo and ex vivo during the cooking or processing of foods under high-temperature conditions, such as baking, frying, or grilling. Glycation of proteins is a post-translational modification that forms temporary adducts, which, on further crosslinking and rearrangement, form permanent residues known as advanced glycation end products (AGEs). Cooking at high temperature results in various food products having high levels of AGEs. This review underlines the basis of AGE formation and their corresponding deleterious effects on the body. Glycated Maillard products have a direct association with the pathophysiology of some metabolic diseases, such as diabetes mellitus type 2 (DM2), acute renal failure (ARF), Alzheimer’s disease, dental health, allergies, and polycystic ovary syndrome (PCOS). The most glycated and structurally abundant protein is collagen, which acts as a marker for diabetes and aging, where decreased levels indicate reduced skin elasticity. In diabetes, high levels of AGEs are associated with carotid thickening, ischemic heart disease, uremic cardiomyopathy, and kidney failure. AGEs also mimic hormones or regulate/modify their receptor mechanisms at the DNA level. In women, a high AGE diet directly correlates with high levels of androgens, anti-Müllerian hormone, insulin, and androstenedione, promoting ovarian dysfunction and/or infertility. Vitamin D3 is well-associated with the pathogenesis of PCOS and modulates steroidogenesis. It also exhibits a protective mechanism against the harmful effects of AGEs. This review elucidates and summarizes the processing of infant formula milk and the associated health hazards. Formulated according to the nutritional requirements of the newborn as a substitute for mother’s milk, formula milk is a rich source of primary adducts, such as carboxy-methyl lysine, which render an infant prone to inflammation, dementia, food allergies, and other diseases. We therefore recommend that understanding this post-translational modification is the key to unlocking the mechanisms and physiology of various metabolic syndromes.

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Glycation: Implication in Perceived Age and Dermatology

Cited by 2 publications

References 118 publications

Theoretical Studies on the Reaction Mechanism of Schiff Base Formation from Hexoses

Theoretical Studies on the Reaction Mechanism of Schiff Base Formation from Hexoses

Advanced Glycation End Products (AGEs) May Be a Striking Link Between Modern Diet and Health

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