Productos finales de glicación avanzada (AGEs) y su importancia en enfermedades crónicas relacionadas con la nutrición / Advanced glycation end products (AGEs) and its importance in chronic diseases related to nutrition
Rev. chil. endocrinol. diabetes
;
8(2): 70-77, abr. 2015. ilus
Artigo
em Espanhol
| LILACS
| ID: lil-797211
ABSTRACT
Maillard reaction occurs when reducing sugars react in a non-enzymatic way with amino groups from proteins, lipids and nucleic acids. Products of this reaction are known as Advanced Glycation End Products (AGEs). These products are formed from endogenous sources (within the body) and exogenously (produced in food preparation, as well as those supported in their formation by tobacco smoke). In the food industry this reaction is known as browning and is directly related to cooking time of these, affecting its color and flavor. After food preparation and the formation of exogenous AGEs, these are absorbed in the digestive tract and are part of the pool of total body AGEs. AGEs alter structure and function of molecules and increase oxidative stress in biological systems. AGEs generally refers to non-reactive terminal products as CML (3,4-Ne carboxymethyl-lysine), but alsoincludes intermediate or precursor of AGEs as 3DG (3-deoxyglucosone), or MGO (methyl -glyoxal) and its derivatives. Glycation corresponds to a non-enzymatic glycosylation. This process contributes to protein post-translational modification. This process causes quantitative and qualitative changes in the extracellular matrix components which can affect cell adhesion, growth, and others. The process of protein glycation has been associated with development mechanisms of various diseases and complications such as retinopathy, nephropathy and neuropathy associated with diabetes, macrovascular disease, Alzheimers disease, cataracts, and aging.
Texto completo:
DisponíveL
Índice:
LILACS (Américas)
Assunto principal:
Doença Crônica
/
Produtos Finais de Glicação Avançada
/
Dieta
Tipo de estudo:
Pesquisa qualitativa
Limite:
Humanos
Idioma:
Espanhol
Revista:
Rev. chil. endocrinol. diabetes
Assunto da revista:
Endocrinologia
Ano de publicação:
2015
Tipo de documento:
Artigo
País de afiliação:
Chile
Instituição/País de afiliação:
Pontificia Universidad Católica de Chile/CL
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