Hcoh Hcoh

Ketoamine

Amadori rearrangement

Advanced glycation ► end-products (AGEs)

Fig. 10.7 Non-enzymatic glycation of proteins. A sugar molecule in its straight-chain, aldehyde form reacts non-enzymatically with a lysine-NH2 group in a protein. The resultant Schiff's base is converted with time to an irreversible, ketoamine linkage which may disrupt the functioning of the protein. With further time (perhaps over a matter of years) further changes occur, leading to the so-called advanced glycation end-products (AGEs), usually brown-coloured. The rate of the first reaction is proportional to the concentration of sugar molecules.

Was this article helpful?

0 0
Get The Body Of Your Dreams

Get The Body Of Your Dreams

Everybody wants to lose weight. This is one fact that is supported by the countless weight loss programs on the market along with the numerous weight loss products, ranging from snack bars, powdered juices, shakes and even slimming soaps and lotions.

Get My Free Ebook


Post a comment