Отправить статью по E-mail Protein Glycation During Diabetes Mellitus and the Possibility of its Pharmacological Correction (Review)
- Авторы: Spasov A.A.1,2,3, Solov’eva O.A.1, Kuznetsova V.A.1,2
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Учреждения:
- Volgograd State Medical University
- Research Institute of Pharmacology, Volgograd State Medical University
- Volgograd Medical Scientific Center
- Выпуск: Том 51, № 6 (2017)
- Страницы: 429-433
- Раздел: Search for New Drugs
- URL: https://bakhtiniada.ru/0091-150X/article/view/244641
- DOI: https://doi.org/10.1007/s11094-017-1627-y
- ID: 244641
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Аннотация
Non-enzymatic interaction of reducing sugars with free amines of proteins (Maillard reaction) leads to the formation of advanced glycation end products (AGEs) and is an important factor in the pathogenesis of diseases such as atherosclerosis, heart failure, inflammation, rheumatoid arthritis, and neurodegenerative disorders. AGE formation is especially prevalent with hyperglycemia and underlies the pathogenesis of microvascular and macrovascular complications of diabetes mellitus (DM). This review covers the main steps of the Maillard reaction, the pathophysiological role of its products in the development of DM complications, possible ways of pharmacological correction of the process, and the main protein-glycation inhibitors known today.
Об авторах
A. Spasov
Volgograd State Medical University; Research Institute of Pharmacology, Volgograd State Medical University; Volgograd Medical Scientific Center
Email: sysoevava@mail.ru
Россия, Volgograd, 400131; Volgograd, 400131; Volgograd, 400131
O. Solov’eva
Volgograd State Medical University
Email: sysoevava@mail.ru
Россия, Volgograd, 400131
V. Kuznetsova
Volgograd State Medical University; Research Institute of Pharmacology, Volgograd State Medical University
Автор, ответственный за переписку.
Email: sysoevava@mail.ru
Россия, Volgograd, 400131; Volgograd, 400131
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