Non-enzymatic glycation and glycoxidation protein products in foods and diseases: An interconnected, complex scenario fully open to innovative proteomic studies

摘要: The Maillard reaction includes a complex network of processes affecting food and biopharmaceutical products; it also occurs in living organisms has been strictly related to cell aging, the pathogenesis several (chronic) diseases, such as diabetes, uremia, cataract, liver cirrhosis various neurodegenerative pathologies, well peritoneal dialysis treatment. Dozens compounds are involved this process, among which number protein-adducted derivatives that have simplistically defined early, intermediate advanced glycation end-products. In last decade, bottom-up proteomic approaches successfully used for identification glycation/glycoxidation protein targets characterization corresponding adducts, including assignment modified amino acids. This article provides an updated overview mass spectrometry-based procedures developed purpose, emphasizing their partial limits with respect current analysis other post-translational modifications. These limitations mainly concomitant sheer diversity, chemical complexity, variable abundance be characterized. Some challenges scientists finally proposed future investigations solve main drawbacks research field. © 2013 Wiley Periodicals, Inc. Mass Spec Rev 33: 49–77, 2014.