Oxidative Stress in Diabetes and Alzheimer's Disease

被引:255
作者
Reddy, V. Prakash [1 ]
Zhu, Xiongwei [2 ]
Perry, George [2 ,3 ]
Smith, Mark A. [2 ]
机构
[1] Missouri Univ Sci & Technol, Dept Chem, Rolla, MO 65409 USA
[2] Case Western Reserve Univ, Dept Pathol, Cleveland, OH 44106 USA
[3] Univ Texas San Antonio, Coll Sci, San Antonio, TX USA
关键词
Advanced glycation end products; AGE inhibitors; Alzheimer's disease; diabetes; glycation; Maillard reaction; oxidative stress; protein crosslinks; GLYCATION END-PRODUCTS; PAIRED HELICAL FILAMENTS; LIPID-PEROXIDATION; MAILLARD REACTION; AMYLOID-BETA; NITRIC-OXIDE; NEUROFIBRILLARY PATHOLOGY; MITOCHONDRIAL DYSFUNCTION; THERAPEUTIC TARGET; PROTEIN OXIDATION;
D O I
10.3233/JAD-2009-1013
中图分类号
Q189 [神经科学];
学科分类号
071006 ;
摘要
Oxidative stress plays a major role in diabetes as well as in Alzheimer's disease and other related neurological diseases. Intracellular oxidative stress arises due to the imbalance in the production of reactive oxygen/reactive nitrogen species and cellular antioxidant defense mechanisms. In turn, the excess reactive oxygen/reactive nitrogen species mediate the damage of proteins and nucleic acids, which have been shown to have direct and deleterious consequences in diabetes and Alzheimer's disease. Oxidative stress also contributes to the production of advanced glycation end products through glycoxidation and lipid peroxidation. The advanced glycation end products and lipid peroxidation products are ubiquitous to diabetes and Alzheimer's disease and serve as markers of disease progression in both disorders. Antioxidants and advanced glycation end products inhibitors, either induced endogenously or exogenously introduced, may counteract with the deleterious effects of the reactive oxygen/reactive nitrogen species and thereby, in prevention or treatment paradigms, attenuate or substantially delay the onset of these devastating pathologies.
引用
收藏
页码:763 / 774
页数:12
相关论文
共 111 条
[1]   The pyridoxamine action on Amadori compounds: A reexamination of its scavenging capacity and chelating effect [J].
Adrover, Miquel ;
Vilanova, Bartolome ;
Frau, Juan ;
Munoz, Francisco ;
Donoso, Josefa .
BIOORGANIC & MEDICINAL CHEMISTRY, 2008, 16 (10) :5557-5569
[2]   Advanced glycation endproducts: what is their relevance to diabetic complications? [J].
Ahmed, N. ;
Thornalley, P. J. .
DIABETES OBESITY & METABOLISM, 2007, 9 (03) :233-245
[3]  
Ahmed N, 2002, BIOCHEM J, V364, P1
[4]   Low-density lipoprotein has an enormous capacity to bind (E)-4-Hydroxynon-2-enal (HNE):: Detection and characterization of lysyl and histidyl adducts containing multiple molecules of HNE [J].
Annangudi, Suresh P. ;
Deng, Yijun ;
Gu, Xiaorong ;
Zhang, Wujuan ;
Crabb, John W. ;
Salomon, Robert G. .
CHEMICAL RESEARCH IN TOXICOLOGY, 2008, 21 (07) :1384-1395
[5]   AGE and RAGE inhibitors in the treatment of diabetic retinopathy [J].
Bhatwadekar, Ashay ;
Stitt, Alan W. .
EXPERT REVIEW OF OPHTHALMOLOGY, 2007, 2 (01) :105-120
[6]   Understanding RAGE, the receptor for advanced glycation end products [J].
Bierhaus, A ;
Humpert, PM ;
Morcos, M ;
Wendt, T ;
Chavakis, T ;
Arnold, B ;
Stern, DM ;
Nawroth, PP .
JOURNAL OF MOLECULAR MEDICINE-JMM, 2005, 83 (11) :876-886
[7]   Thiamine pyrophosphate and pyridoxamine inhibit the formation of antigenic advanced glycation end-products: Comparison with aminoguanidine [J].
Booth, AA ;
Khalifah, RG ;
Hudson, BG .
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS, 1996, 220 (01) :113-119
[8]   The pathobiology of diabetic complications - A unifying mechanism [J].
Brownlee, M .
DIABETES, 2005, 54 (06) :1615-1625
[9]  
Bruno Simona, 2005, Expert Opin Emerg Drugs, V10, P747, DOI 10.1517/14728214.10.4.747
[10]   Nε-carboxymethyllysine-modified proteins are unable to bind to RAGE and activate an inflammatory response [J].
Buetler, Timo M. ;
Leclerc, Estelle ;
Baumeyer, Alexandra ;
Latado, Helia ;
Newell, John ;
Adolfsson, Oskar ;
Parisod, Veronique ;
Richoz, Janique ;
Maurer, Sarah ;
Foata, Francis ;
Piguet, Dominique ;
Junod, Sylviane ;
Heizmann, Claus W. ;
Delatour, Thierry .
MOLECULAR NUTRITION & FOOD RESEARCH, 2008, 52 (03) :370-378