2018 Volume 18 Issue 2 Pages 67-73
Glycation is a non-enzymatic chemical reaction between amino acid or protein and reducing sugar and it occurs to various proteins in living organisms. The glycated protein leads to the formation of advanced glycation end products (AGEs) through the formation of intermediates dominated by carbonyl compounds. Glycative stress is a concept of comprehensively viewing the stress to living organisms caused by the loads of reducing sugar and aldehyde and its subsequent reactions. Glycative stress is considered a risk factor for aging in anti-aging medicine. Various substances produced in the course of glycation reaction can be used as markers for the evaluation of glycative stress. The glycative stress markers in the stage before the production and accumulation of AGEs include blood glucose, glycated protein and intermediates for AGEs. When measuring anti-glycative effects, test samples are added into the phosphate buffer solution including proteins and reducing sugars so that glycation occurs. Then, the amount of AGEs, as well as the amount of intermediate glycative reaction products are measured. A lot of food and cosmetic materials with the effect of the antiglycation are found. We are using these materials and can prevent the aging or the disease by a glycative stress.
