Can we use AGEs Detection as markers for carbohydrate metabolism and protein denaturation ?

nagaiPr R. Nagai, is one of the distinguished speaker of Glycation 2016, he is from  the Laboratory of Food and Regulation Biology Department of Bioscience, School of Agriculture, Tokai University, Kawayou, Japan.

He will answer 3 qestions :



  1. - Can we use AGEs Detection as markers for carbohydrate metabolism and protein denaturation ?
  2. - Can Mangosteen pericarp extract inhibit the formation of pentosidine and ameliorates skin elasticity ?
  3. - What is the effects of new prenylflavonoids on advanced glycation end-products ?

Approximately 100 years have passed since the Maillard reaction was first reported in the field of food chemistry as a condensation reaction between reducing sugars and amino acids. This reaction is thought to progress slowly primarily from glucose with proteins in vivo. An early-stage product, called the "Amadori product", is converted into advanced glycationend products. Those accumulate in the body in accordance with age, with such accumulation being enhanced by lifestyle-related diseases that result in the denaturation of proteins. Recent studies have demonstrated that intermediate carbonyls are generated by several pathways, and rapidly generate many glycation products. However, accurate quantification of glycation products in vivo is difficult due to instability and differences in physicochemical properties. In this connection, little is known about the relationship between the structure of glycation products and pathology. Furthermore, the interaction between proteins modified by glycation and receptors for advanced glycation end products is also known to induce the production of several inflammatory cytokines. Therefore, those inhibitors have been developed over the world to prevent lifestyle-related diseases. During the Glycation 2016 conference, Pr Nagai will present the process of protein denaturation induced by glycation and discuss the possibility of using the process as a marker of age-related diseases.

The scientific committe of Glycation & Maillard 2016