Nonenzymatic glycosylation and the pathogenesis of diabetic complications.

@article{Brownlee1984NonenzymaticGA,
  title={Nonenzymatic glycosylation and the pathogenesis of diabetic complications.},
  author={Michael Brownlee and Helen Vlassara and Anthony Cerami},
  journal={Annals of internal medicine},
  year={1984},
  volume={101 4},
  pages={
          527-37
        }
}
Glucose chemically attaches to proteins and nucleic acids without the aid of enzymes. Initially, chemically reversible Schiff base and Amadori product adducts form in proportion to glucose concentration. Equilibrium is reached after several weeks, however, and further accumulation of these early nonenzymatic glycosylation products does not continue beyond that time. Subsequent reactions of the Amadori product slowly give rise to nonequilibrium advanced glycosylation end-products which continue… CONTINUE READING
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