Cited by 206Advanced Glycation End Products researchPotato Plant ResearchAldose Reductase and Taurine

Fructose-mediated non-enzymatic glycation: sweet coupling or bad modification

Schalkwijk, Casper G., Stehouwer, Coen D. A., van Hinsbergh, Victor W. M.·2004·Diabetes/Metabolism Research and Reviews

Abstract

The Maillard reaction is a process in which reducing sugars react spontaneously with amino groups in proteins to advanced glycation end products (AGEs). Although an elevated level of glucose had been thought to play a primary role in the Maillard reaction, on a molecular basis, glucose is among the least reactive sugars within biological systems. The formation of AGEs is now also known to result from the action of various metabolites other than glucose, which are primarily located intracellularly and participate in the non-enzymatic glycation reaction at a much faster rate, such as fructose, trioses and dicarbonyl compounds. In this review, we considered the glycation reaction with particular attention to the potential role of fructose and fructose metabolites. The two sources for fructose are an exogenous supply from the diet and the endogenous formation from glucose through the aldose reductase pathway. Despite its approximately eightfold higher reactivity, the contribution of extracellular glycation by fructose is considerably less than that by glucose, because of the low plasma concentration of fructose (5 mmol/L glucose vs 35 micro mol/L fructose). Intracellularly, fructose is elevated in a number of tissues of diabetic patients in which the polyol pathway is active. In the cells of these tissues, the concentrations of fructose and glucose are of the same magnitude. Although direct evidence is not yet available, it is likely that the high reactivity of fructose and its metabolites may substantially contribute to the formation of intracellular AGEs and may contribute to alterations of cellular proteins, dysfunction of cells and, subsequently, to vascular complications.

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Crossref · 10.1002/dmrr.488

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Authors
Schalkwijk, C. G., Stehouwer, C. D. A., & van Hinsbergh, V. W. M.
Affiliations
Amsterdam Cardiovascular Sciences (NL)
Corresponding author
Schalkwijk, Casper G.
Venue
Diabetes/Metabolism Research and Reviews
Publisher
Wiley
Published
2004-06-21
Volume
20
Issue
5
Pages
369-382
ISSN
  • 1520-7552 (ISSN-L)
  • 1520-7560
OpenAlex
W2151763813
Cited by
206
References
152
Citations by year
2026: 5 · 2025: 1 · 2024: 7 · 2023: 6 · 2022: 9 · 2021: 10 · 2020: 8 · 2019: 14 · 2018: 10 · 2017: 16 · 2016: 15 · 2015: 19 · 2014: 16 · 2013: 8 · 2012: 7
FWCI
0.64
Type
journal article
Language
en
Open access
closed
Locations
  • Diabetes/Metabolism Research and Reviews (publishedVersion)
  • PubMed (publishedVersion)
  • TNO Repository (submittedVersion)
Funders
  • Vrije Universiteit Amsterdam
  • Diabetes Fonds
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Clinical Biochemistry › Advanced Glycation End Products research
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Cell Biology › Aldose Reductase and Taurine
Keywords
fructose, glycation, Maillard reaction, advanced glycation end products, polyol pathway, diabetic vascular complications, protein modification
MeSH terms
Animals, Diabetes Mellitus, Fructose, Glycosylation, Humans, Maillard Reaction, Glycation End Products, Advanced, Dietary Sucrose

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