Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Advanced Glycation Endproduct-induced Diabetic Complications

  • Lee, Hyun-Sun (Institute of Life Science and Natural Resource, Korea University) ;
  • Hong, Chung-Oui (Division of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University) ;
  • Lee, Kwang-Won (Division of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University)
  • Published : 2008.12.31
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Abstract

Diabetic complications are a leading cause of blindness, renal failure, and nerve damage. Additionally, diabetes-accelerated atherosclerosis leads to increased risk of myocardial infarction, stroke, and limb amputation. At the present time, 4 main molecular mechanisms have been implicated in hyperglyceamia-mediated vascular damage. In particular, advanced glycation endproducts (AGE), which are formed by complex, heterogeneous, sugar-derived protein modifications, have been implicated as a major pathogenic process for diabetic complications. Recently, AGE inhibitors such as aminoguanidin, ALT-946, and pyridoxamine have been reported. Such an integrating paradigm provides a new conceptual framework for future research on diabetes complications and on discovering drugs to prevent the progression of AGE-induced maladies.

Keywords

References

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