Glycation is a reaction between protein and sugar (the Maillard reaction) that produces advanced glycation end products (AGEs). They damage collagen — the body's main structural protein: tissues become stiff and inelastic, and the skin ages prematurely. These changes can develop long before a diagnosis of "diabetes", so it is worth knowing their signs.
Protein + sugar = glycation
In general, glycation is a complex transformation of proteins known as the Maillard reaction. Similar processes take place when bread is baked or meat is fried, when a dense dark crust forms under high temperature and a characteristic "fried" smell appears.
What AGEs do to tissues
- Collagen. Under the action of AGEs, the ordered helical structure of collagen molecules is disrupted and chaotic cross-links form, which makes biological tissues stiff and inelastic.
- Cell membranes. AGEs react with the phospholipids of cell membranes, disrupting their functions.
- Oxidative stress. These compounds have free-radical activity, which causes oxidative stress and chronic micro-inflammation at the tissue level.
- Local immunity. AGEs bind to the receptors of immune cells — macrophages — which leads to reduced local immunity.
Minor signs that should alert you
The concept of glycation explains those clinical manifestations of hyperglycaemia that have long been known and are usually associated with diabetes:
- various neuropathies;
- microangiopathies;
- deteriorating eyesight;
- premature skin ageing.
They can develop long before a diagnosis of "diabetes" is made. Moreover, this set of "minor signs" should raise a certain concern, and on its basis a decision should be made about doing a glucose tolerance test.
First published on the Biotonika school Facebook page on 05.05.2021.
Questions and answers
What is glycation?
It is a complex transformation of proteins known as the Maillard reaction: protein and sugar form advanced glycation end products (AGEs).
How does glycation affect collagen?
AGEs disrupt the ordered helical structure of collagen molecules, chaotic cross-links form, and tissues become stiff and inelastic.
When should I think about a glucose tolerance test?
A set of "minor signs" of hyperglycaemia — neuropathies, microangiopathies, deteriorating eyesight, premature skin ageing — should raise concern and become grounds for deciding on such a test.
