Summary of Productos de glicación avanzada y diabetes.

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This video discusses the formation and effects of advanced glycation end products (AGEs) in relation to diabetes. AGEs are formed through non-enzymatic reactions between carbohydrates and proteins, leading to complex chemical rearrangements. These AGEs can accumulate in long-lived proteins outside the cell and affect their translation and function. Different types of AGEs exist, and their formation is dependent on glucose concentration. AGEs are present in processed foods, and cooking heat increases their formation. The concentration of AGEs in the blood and urine reflects dietary intake, and high levels are associated with certain pathologies. In diabetes, the formation of AGEs leads to hyperglycemia and complications. These complications are linked to factors such as genetics, smoking, body mass index, dyslipidemia, and coagulation disorders. The damage caused by AGEs is related to oxidative stress and the formation of covalent cross-links. Concentrations of AGEs increase in organs and tissues such as the kidneys, skin, and vascular tissue, contributing to diabetic complications like neuropathy and atherosclerosis.

• 00:00:00 In this section, we learn that advanced glycation end products (AGEs) are the result of non-enzymatic reactions between carbohydrates and proteins. These reactions can occur intra- and extracellularly, leading to complex chemical rearrangements. Inside the cell, the turnover of proteins counteracts the formation of AGEs, but outside the cell, long-lived proteins accumulate and affect their translation and function. Different types of AGEs exist, and their formation depends on glucose concentration. One well-known AGE is glycated hemoglobin, used as a marker for glycemic control. The propagation phase involves further chemical rearrangements, resulting in the formation of cross-linked proteins. The final phase involves the binding of AGEs to proteins, forming structures known as gold or 2-bridges. AGEs are present in a variety of foods, particularly processed ones, and cooking heat increases their formation. However, protein absence or low sugar levels correlate with low levels of AGEs. The concentration of AGEs in the blood and urine is reflective of dietary intake, and high levels are associated with certain pathologies.
• 00:05:00 In this section, the transcript excerpt discusses the advanced glycation end products (AGEs) and their role in diabetes. The process of glycation modifies lipids, proteins, and DNA, leading to the development of hyperglycemia and complications associated with diabetes. These complications are linked to various factors such as genetics, smoking, body mass index, dyslipidemia, and coagulation disorders. The damage caused by AGEs is related to oxidative stress, and the effects of hyperglycemia are mediated by the formation of unstable reactive intermediates that quickly form covalent cross-links. The concentrations of AGEs increase in diabetic individuals, particularly in organs and tissues such as the kidneys, skin, and vascular tissue. Additionally, the concentration of AGEs is elevated in diabetics with associated complications, including neuropathy and atherosclerosis.