Maillard reaction products in tissue proteins: new products and new perspectives.

Abstract:

:The chemical modification of protein by nonenzymatic browning or Maillard reactions increases with age and in disease. Maillard products are formed by reactions of both carbohydrate- and lipid-derived intermediates with proteins, leading to formation of advanced glycation and lipoxidation end-products (AGE/ALEs). These modifications and other oxidative modifications of amino acids increase together in proteins and are indicators of tissue aging and pathology. In this review, we describe the major pathways and characteristic products of chemical modification of proteins by carbohydrates and lipids during the Maillard reactions and identify major intersections between these pathways. We also describe a new class of intracellular sulfhydryl modifications, Cys-AGE/ALEs, that may play an important role in regulatory biology and represent a primitive link between nonenzymatic and enzymatic chemistry in biological systems.

journal_name

Amino Acids

journal_title

Amino acids

authors

Thorpe SR,Baynes JW

doi

10.1007/s00726-003-0017-9

subject

Has Abstract

pub_date

2003-12-01 00:00:00

pages

275-81

issue

3-4

eissn

0939-4451

issn

1438-2199

journal_volume

25

pub_type

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