title: Enzymatic deglycation with amadoriase enzymes from Aspergillus sp. as a potential strategy against the complications of diabetes and aging.
abstract: 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.
authors.affiliation: Department of Pathology, Case Western Reserve University, Cleveland, OH 44120, U.S.A. vmm3@cwru.edu
authors.forename: V M
authors.initials: VM
authors.lastname: Monnier
authors.forename: X
authors.initials: X
authors.lastname: Wu
mesh_terms: 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
chemical_list: D000594:Amino Acid Oxidoreductases; C103012:amadoriase; D005947:Glucose