Product Description:

Glycation, a non-enzymatic reaction between reducing sugars and proteins, lipids or DNA/RNA, generates advanced glycation end products (AGEs), and is distinguished from glycosylation, which is an enzyme-mediated reaction. The glycation reaction, aka Maillard or browning reaction, begins with formation of Schiff base and the Amadori product, a 1-amino-1-deoxyketose, which is produced by the chemical reaction between the sugar carbonyl group and the amino group of macromolecules. Reactive oxygen species, hyperglycemia, and redox-active transition metals, such as iron, further accelerate AGE formation, resulting in denaturation and cross-linking of the targeted proteins. AGEs bind to specific cellular receptors such as RAGE and TLR4, triggering production of inflammatory cytokines. AGEs are elevated in diabetes but also during aging. Glycated hemoglobin (Hb-A1c) is formed by nonenzymatic attachment of glucose to hemoglobin (Hb). Healthy people exhibit an Hb-A1c range between 4% and 5.6%. A level higher than 6.5% indicates diabetes. The AGE is a conjugate of bovine serum albumin and glucose, and has been cell culture tested.

Kit Components:

AGE-BSA: 1 ml (25 mg/ml), store at -20ºC