Al índice de artículos

BIOLOGIA

La glucosilación no enzimática de proteínas. Mecanismo y papel de la reacción en la diabetes y el envejecimiento

© F. Luis González Flecha, Pablo R. Castello, , Juan J. Gagliardino, Juan Pablo F.C. Rossi.2000
lgf@qb.ffyb.uba.ar,
Instituto de Química y Fisicoquímica Biológicas
Universidad de Buenos Aires - CONICET.
Centro de Endocrinología Experimental y Aplicada,
Universidad Nacional de La Plata — CONICET.

ABSTRACT]

Protein exposure to reducing sugars produces its non-enzymatic glycosylation, also known as Maillard reaction or glycation. This reaction proceeds through several stages: the early ones are reversible and completed in relatively short periods, whereas the later stages take place more slowly and are irreversible. It is postulated that both, the initial and the end products of this process are involved in the cellular mechanisms of aging and in the development of the chronic complications of diabetes. In the present article we present an overview of the mechanistic aspects of these reactions, as well as the biological effects related to the non-enzymatic glycosylation of proteins in human beings.