Maillard reaction and aging: can bacteria shed light on the link?

Biotechnology & Biotechnological Equipment

Roumyana Mironova¹  Elitsa Boteva¹ 

[1] Institute of Molecular Biology ‘Roumen Tsanev’, Bulgarian Academy of Sciences;

关键词: aging;    maillard reaction;    glycation;    escherichia coli;    dna repair;   

DOI  :  10.1080/13102818.2019.1590160

来源: DOAJ

【 摘 要 】

Recent studies have debunked the myth about bacterial immortality. Two independent publications, by Stewart et al. (PLoS Biol. 2005;3(2):e45) and Wang et al. (Curr Biol. 2010;20(12):p.1099–1103), provided strong evidence that the two fission products of Escherichia coli K-12, albeit morphologically equivalent, are functionally asymmetric. The growth and the survival rate of one of the cells, the mother cell, are lower than those of the other, the daughter cell. In view of this intriguing finding, bacteria, and in particular E. coli, emerged as a promising model for exploration of the basic principles of aging. It is not yet clear to what extent human and bacterial cells age similarly but at least some signatures of aging, especially at the molecular level, appear to be common. Spontaneous chemical reactions including hydrolysis, oxidation, and glycation (the Maillard reaction) are well known to cause structural and functional deterioration of biomacromolecules. The Maillard reaction, yielding early (Schiff’s bases and Amadori products) and Advanced Glycation End Products (AGEs) on proteins, DNA and amino-lipids, has been long associated with diseases (diabetes, Alzheimer’s, and Parkinson’s diseases) and aging in humans. In previous studies, we have demonstrated that despite the short life span of E. coli, its proteins and chromosomal DNA accumulate both Amadori products and AGEs under normal physiological conditions (Mironova et al. Mol Microbiol. 2005;55(6):p.1801–1811). This article reviews data on the Maillard reaction as a cause of stochastic damage to proteins and DNA implicated in E. coli and human aging.

【 授权许可】

Unknown