[Role of Maillard products in the chronic complications of diabetes mellitus. Bioclinical applications].
The formation of Maillard products is increased in the diabetes mellitus. These advanced glycated end products (AGEs) alter metabolic functions of macromolecules and increase free radical formation while decreasing free radical-scavenging enzyme activity. The elimination of AGEs is insured by the macrophage cells equipped with appropriate receptors (RAGE) and cleared by kidneys. The knowledge of these molecular mechanisms had allowed the emergence of biochemical analytes such as 3-deoxyglucosone, pentosidine, and carboxymethyl-lysine, as markers of the ris of micro- and macro-angiopathy, the main chronic complications of the diabetes mellitus.
Trivin
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Service de Biochimie, Hôpital Saint-Joseph, Paris.
D048909:Diabetes Complications; D003920:Diabetes Mellitus / Q000378:metabolism*; D017127:Glycation End Products, Advanced / Q000502:physiology*; D006801:Humans; D008264:Macrophages / Q000502:physiology; D015416:Maillard Reaction
D017127:Glycation End Products, Advanced