Enzymatic deglycation with amadoriase enzymes from Aspergillus sp. as a potential strategy against the complications of diabetes and aging.
The Amadori compound is the major single modification of the extracellular matrix by the Maillard reaction in vivo. It is also a source of biologically active glycoxidation products and the formation of glucosepane, the major protein cross-link found in biological tissues so far. For this reason, introduction of deglycating enzymes as anti-aging strategy would be desirable. This article provides an update on amadoriase enzymes from fungi which, one day, will hopefully help prevent the in vivo consequences of glycation.
Monnier
V M
VM
Department of Pathology, Case Western Reserve University, Cleveland, OH 44120, U.S.A. vmm3@cwru.edu
Wu
X
X
D000375:Aging; D000594:Amino Acid Oxidoreductases / Q000737:chemistry / Q000378:metabolism*; D001230:Aspergillus / Q000201:enzymology*; D048909:Diabetes Complications; D005947:Glucose / Q000378:metabolism*; D011487:Protein Conformation; D012988:Soil Microbiology
D000594:Amino Acid Oxidoreductases; C103012:amadoriase; D005947:Glucose