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.
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