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The Maillard Reaction in Eye Diseases
ALAN W. STITT
Ophthalmology and Vision Science, Queen's University of Belfast, Northern Ireland, United Kingdom
Address for correspondence: Alan W. Stitt, Ph.D., Ophthalmic Research Centre, Queen's University Belfast, Royal Victoria Hospital, Grosvenor Road, Belfast, BT12 6BA, Northern Ireland. Voice: 44 2890 632546; fax: 44 2890 263368. a.stitt{at}qub.ac.uk
Diabetes and age-related eye disorders remain leading causes of blindness worldwide. While defined pathogenic mechanisms for many of these diseases remain elusive, there is increasing evidence that products of the Maillard reaction may play an important role in their etiology. Advanced glycation end products (AGEs) form though a range of pathways within Maillard chemistry, and there is evidence to suggest that these adducts accumulate in the intracellular and/or extracellular environment of ocular structures. This review evaluates the ever-growing literature on AGEs in biological systems and draws relevant links to diseases such as diabetic retinopathy, age-related macular degeneration, and cataract formation. It also outlines recent pharmaceutical strategies to inhibit Maillard reaction products and provides links to how these may serve to limit ocular cell dysfunction.
Key Words: advanced glycation end products • diabetes • age • retinopathy • eye
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