Revisiting amino acids and peptides as anti-glycation agents,RSC Medicinal Chemistry

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Revisiting amino acids and peptides as anti-glycation agents
RSC Medicinal Chemistry ( IF 4.1 ) Pub Date : 2018-02-12 00:00:00 , DOI: 10.1039/c7md00514h
H Chilukuri _{1,

2} , M J Kulkarni _{2,

3} , M Fernandes _{1,

2}

Affiliation

The importance of controlling or preventing protein glycation cannot be overstated and is of prime importance in the treatment of diabetes and associated complications including Alzheimer's disease, cataracts, atherosclerosis, kidney aliments among others. In this respect, simple molecules such as amino acids and peptides hold much promise both in terms of ease and scale-up of synthesis as well as in relation to negligible/low associated toxicity. In view of this, a comprehensive account of literature reports is presented, that documents the anti-glycation activity of natural and non-natural amino acids and peptides. This review also discusses the chemical reactions involved in glycation and the formation of advanced glycation end-products (AGEs) and possible/probable intervention sites and mechanism of action of the reported amino acids/peptides. This aspect of amino acids/peptides adds to their growing importance in medicinal and therapeutic applications.

中文翻译：

重新审视氨基酸和肽作为抗糖化剂

控制或预防蛋白质糖化的重要性怎么强调都不为过，并且在治疗糖尿病和相关并发症（包括阿尔茨海默氏病、白内障、动脉粥样硬化、肾脏疾病等）方面至关重要。在这方面，氨基酸和肽等简单分子在合成的简易性和规模化以及可忽略/低相关毒性方面都具有很大的前景。鉴于此，本文对文献报告进行了全面的阐述，记录了天然和非天然氨基酸和肽的抗糖化活性。本综述还讨论了糖基化涉及的化学反应和晚期糖基化终产物（AGE）的形成以及所报道的氨基酸/肽的可能/可能的干预位点和作用机制。氨基酸/肽的这一方面增加了它们在医学和治疗应用中日益增长的重要性。

更新日期：2018-02-12

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