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Glycation of Plant Proteins: Regulatory Roles and Interplay with Sugar Signalling?

1
Department of Biochemistry, St. Petersburg State University, Saint Petersburg 199034, Russia
2
Department of Biotechnology, St. Petersburg Chemical Pharmaceutical University, Saint Petersburg 197022, Russia
3
Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, 06120 Halle, Germany
4
Laboratory of Molecular Plant Biology, KU Leuven, 3001 Leuven, Belgium
5
Department of Plant Physiology and Biochemistry, St. Petersburg State University, Saint Petersburg 199034, Russia
6
Department of Plant Cell Biology and Bioengineering, Belarusian State University, 220030 Minsk, Belarus
7
Department of Horticulture, Foshan University, Foshan 528231, China
*
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2019, 20(9), 2366; https://doi.org/10.3390/ijms20092366
Received: 14 April 2019 / Revised: 8 May 2019 / Accepted: 9 May 2019 / Published: 13 May 2019
(This article belongs to the Special Issue Signaling: From Past to Future)
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Abstract

Glycation can be defined as an array of non-enzymatic post-translational modifications of proteins formed by their interaction with reducing carbohydrates and carbonyl products of their degradation. Initial steps of this process rely on reducing sugars and result in the formation of early glycation products—Amadori and Heyns compounds via Schiff base intermediates, whereas their oxidative degradation or reactions of proteins with α-dicarbonyl compounds yield a heterogeneous group of advanced glycation end products (AGEs). These compounds accompany thermal processing of protein-containing foods and are known to impact on ageing, pathogenesis of diabetes mellitus and Alzheimer’s disease in mammals. Surprisingly, despite high tissue carbohydrate contents, glycation of plant proteins was addressed only recently and its physiological role in plants is still not understood. Therefore, here we summarize and critically discuss the first steps done in the field of plant protein glycation during the last decade. We consider the main features of plant glycated proteome and discuss them in the context of characteristic metabolic background. Further, we address the possible role of protein glycation in plants and consider its probable contribution to protein degradation, methylglyoxal and sugar signalling, as well as interplay with antioxidant defense. View Full-Text
Keywords: advanced glycation end products (AGEs); thermal processing of foods; methylglyoxal; plant glycation; protein degradation; protein glycation; sugar signalling advanced glycation end products (AGEs); thermal processing of foods; methylglyoxal; plant glycation; protein degradation; protein glycation; sugar signalling
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Shumilina, J.; Kusnetsova, A.; Tsarev, A.; Janse van Rensburg, H.C.; Medvedev, S.; Demidchik, V.; Van den Ende, W.; Frolov, A. Glycation of Plant Proteins: Regulatory Roles and Interplay with Sugar Signalling? Int. J. Mol. Sci. 2019, 20, 2366.

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