Caramelization; It's all the RAGE

Question 1

Maillard reaction

Answer 1

reaction betwen aa and reducing sugar usually requiring heat

Question 2

Draw

Answer 2

CEL

Question 3

Draw

Answer 3

CML

Question 4

Draw

Answer 4

MG-H1

Question 5

Draw

Answer 5

Pyraline

Question 6

Draw

Answer 6

maillard rxn

Question 7

Draw

Answer 7

Glyoxal

Question 8

Draw

Answer 8

Methylglyoxal

Question 9

Draw

Answer 9

3-Deoxyglucosone

Question 10

Draw

Answer 10

GOLD

Question 11

Draw

Answer 11

MOLD

Question 12

Draw

Answer 12

DOLD

Question 13

Draw

Answer 13

pentosidine

Question 14

Mailard reaction products

Answer 14

one family of post-translational modificaations on proteins that accumulate with age of the individual

these modifications are initiated by the non-enzymatic condensation between amino groups of protiens and reducing sugars such as glucose

the inital product is a schiff base, which udergoes amadori rearrangement to the amadori product

Question 15

subsequent reactions of the amadori product

Answer 15

dehydration
rearrangement
fragmentation
condensation

to yield a variety of advanced maillard reaction end products

=AGEs

pyrraline and pentosidine

Question 16

Protein modificaitons that stem fromt he maillard reaction

Answer 16

associated with cross-link formation and decreased protein solubility (wiht urea or guanidinium hydrochoride) lead to fibres and increased protease resistance

this is because proteins need to be soluable and monomeric to be degraded

also why we see aggregates with prion diseases

lead to disease conditions like alzheimers, diabetes complications, catarracts and degenerative eye diseases as well as extracellular matrix proteins

Question 17

non-proteinacious AGEs

Answer 17

diseases are due to the accumulation of AGEs not only on proteins but on nucleic acids and lipids as well

Question 18

describe the process of AGE formation

Answer 18

glucose reacts with amino groups of lysine and NH2 terminal amino acid residues

early stage reactions lead to the formation of fructosyl-lysine and releated fructoamine residues whic degrade slowly to form AGEs

Question 19

In addtion to degredation of glycated proteins, glycolytic intermediates and lipid peroxidation lead to the formation of the reactive dicarbonyl metabolites

Answer 19

glyoxal

methyglyoxal

3-deoxyglucosone

Question 20

Dicorbonyls

Answer 20

form AGE residues in proteins largely, but not exclusively on arginine residues

Question 21

most abundant AGEs

Answer 21

the hydroimidazolones derived from

glyoxyl

methylglyoxal and 3-DG

aka dicarbonyls

Question 22

lysine derived AGEs

Answer 22

CML and CEL

Question 23

inidazolium AGEs

Answer 23

glyoxal

methyglyoxal

3-DG (MOLD GOLD DOLD)

Question 24

RAGE

Answer 24

multiligand cell-surface receptors

binds to several distinct proinflammatory moleucles and has been implicated in the pathogenesis of diabetes and cardiovascular disease

as well as proteolytically cleaved isoforms shed into the bloodstream upon degestion of cell-surface RAGE bu extracellular metalloproteinases