Method for Inhibiting, Arresting and Possibly Reversing Non-enzymatic Glycation in Diabetic Patients
Non-enzymatic glycation and cross-linking (Maillard reaction) are well known processes that accelerate the aging of intracellular proteins and extracellular structural proteins such as collagen and elastin. Numerous studies indicate that non-enzymatic glycation appears to play an important role in the evolution of diabetic complications. Consequently, preventing, arresting or reversing this process in diabetics would of great significance.
The first two intermediates formed in the Maillard process are glucosylsamines (a.k.a Schiff bases) and fructosamines (a.k.a Amadori products). Thereafter, the Maillard reaction proceeds through complex steps of oxidation, dehydration and aromatization resulting in the formation of irreversible Advance Glycation Edproducts (AGEs). Recently Dartmouth researchers have discovered that certain natural amines and alpha-thiolamines, such as those found in heart and skeletal muscles, act as effective deglycating agents that break down the very first intermediates of non-enzymatic glycation process (the Schiff bases) by removing the glucose moiety from these intermediates. Accordingly, formulations containing these amines and thiolamines are likely to be useful in preventing, arresting and possibly reversing the glycation of proteins, conferring thereby both medical and economic benefits. For instance, as dietary supplements, these materials could stop systemic nonenzymatic glycation and thereby prevent the deleterious effects resulting from this process. Such supplements could be of particular importance in diabetics since at present, other than controlling blood glucose, there are no effective therapeutic means to prevent, arrest or reverse nonenzymatic glycation and the resulting diabetic complications. These compounds which have deglycating activity are important since they are some of the first agents to hold the promise of controlling nonenzymatic glycation. Moreover, since they are all natural constituents of cells and are routinely consumed in foods such as meat and fish, it is extremely unlikely that their use as dietary supplements or additives in foods would have any negative side effects.
This technology is claimed in a pending patent application. Because of the great potential of these compounds and their apparent safety we are very enthusiastic about their potential and are seeking an industrial partner interested in their further development and commercialization. (Ref: J333)
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