Efectos patogénicos de los productos finales de glicación avanzada en el proceso de envejecimiento-enfermedad

Lorenzo Ángel Rufín-Gómez, Amancio Martínez-Morejón, Ana Margarita Rufín-Bergado, Jesús Méndez-Martínez, José Adrián Farías-Ramírez

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Resumen

Los productos finales de glicación avanzada —conocidos como productos de la reacción de Maillard—, formados por glicación directa no enzimática de azúcares reductores con grupos amino libres de proteínas, provocan cambios estructurales y funcionales en las mismas, cuya producción endógena es incrementada con la edad, el estrés oxidativo, así como por factores externos, provocando envejecimiento prematuro y enfermedades degenerativas. El objetivo de la revisión fue obtener una visión actualizada de los avances en investigaciones sobre los efectos de productos finales de glicación avanzada y su interrelación con el estrés oxidativo en el proceso de envejecimiento-enfermedad. En la revisión se consideraron los principales artículos más recientes sobre el tema en las bases de datos PubMed, SciELO, ClinicalKey y LILACS. Se evidencian los efectos patogénicos de los productos finales de glicación avanzada que contribuyen al estrés oxidativo y a la inflamación, de forma especial en el envejecimiento prematuro, diabetes, enfermedad cardiovascular y en otras enfermedades neurodegenerativas, como un aspecto preocupante en el tema del envejecimiento poblacional y su enorme costo para la sociedad futura.

 



Palabras clave

productos finales de glicación avanzada; glicotoxinas; envejecimiento prematuro; diabetes mellitus; estrés oxidativo; enfermedades neurodegenerativas

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