糖基化终末产物抑制剂对糖尿病并发症的影响研究进展

Effect on diabetic complications of natural advanced glycation end products inhibitors

蛋白质非酶糖基化是指蛋白质等大分子中的游离氨基,与还原糖经过一系列反应形成稳定的非酶糖基化终末产物(Advanced Glycation End products,AGEs)的过程。体内过多积累的AGEs改变蛋白质的理化性质和生理功能,诱导促炎介质的表达并引起氧化应激,引起细胞损伤,进而导致糖尿病及其并发症等一系列疾病的产生。阻断AGEs的形成有望成为改善糖尿病慢性并发症的新途径。天然产物AGEs抑制剂,作为改善糖尿病及糖尿病综合征的重要物质,近年来成为了备受关注的研究对象。文章旨在总结AGEs在糖尿病并发症中的重要作用,对目前已有的AGEs抑制剂和裂解剂的研究进展进行综述。重点论述天然AGEs抑制剂的研究进展,以期为寻找具有良好应用前景的天然药物和保健品提供线索。

Protein non-enzymatic glycosylation is that some free amino of proteins and other macromolecules reacted with reducing sugar through a series of reactions to form a stable non-enzymatic glycation end products （Advanced Glycation End products, AGEs）. The accumulation of AGEs in the body leads to structional and functional modification of tissue proteins, induced expression of proinflammatory mediators and cell damage, which caused oxidative stress. Proteins glycation in human is believed to be implicated in development of chronic diabetes complications, inhibiting the formation of AGEs may be a new way to improve the chronic complications of diabetes, the AGEs inhibitors, especially natural AGEs inhibitors, as an important material to improve the diabetes and diabetes syndrome, has become a subject of concern in recent years. This article aims to summarize the important role of AGEs in diabetes complications. It＇s a review about current research on AGEs inhibitor and AGEs breaker. This paper focuses on finding natural AGEs inhibitors with a view to find promising natural product drugs and health products to provide clues.