Glycation
Glycation
Glycation (pronunciation: /ɡlaɪˈkeɪʃən/) is a biochemical process that involves the bonding of a sugar molecule, such as glucose, to a protein or lipid molecule without the controlling action of an enzyme. This process is implicated in various health conditions, including diabetes and aging.
Etymology
The term "glycation" is derived from the Greek word "glykys," which means sweet. It was first used in the scientific literature in the late 20th century to describe the non-enzymatic reaction between sugars and proteins or lipids.
Process
Glycation begins with the reaction of a free sugar molecule with a protein or lipid molecule, forming a Schiff base. This base then rearranges itself to form a more stable structure known as an Amadori product. Over time, these products can undergo further reactions to form advanced glycation end products (AGEs), which can have harmful effects on the body.
Health implications
Glycation and the formation of AGEs have been linked to various health conditions. In diabetes, high blood sugar levels can lead to increased glycation and the formation of AGEs, which can damage tissues and lead to complications such as retinopathy, nephropathy, and neuropathy. AGEs are also implicated in the aging process, contributing to the development of age-related diseases such as Alzheimer's disease and cardiovascular disease.
Related terms
- Glycosylation: A similar process to glycation, but controlled by enzymes.
- Maillard reaction: A form of non-enzymatic browning involving an amino acid and a reducing sugar.
- Advanced glycation end product (AGE): The final products of glycation, which can have harmful effects on the body.
External links
- Medical encyclopedia article on Glycation
- Wikipedia's article - Glycation
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