Scientists discover strategy for longevity
Warwick have shown that by enhancing levels of an enzyme called glyoxalase I, the glycation process, that involves the spontaneous attack by sugars on proteins can be diminished, and life can be extended by up to 40 percent.
Protein degradation and malfunction is a major cause of ageing and can be the result of attacks on proteins by other molecules.
One of these processes, called glycation,
If glycation gets out of hand many proteins are degraded or destroyed - proteins which are important for the proper functioning of the body. Protection against glycation declines with age leading to increasing glycation damage with increasing age. A critical enzyme involved in protection against glycation is "Glyoxalase 1".
Similarly, Professor Paul Thornalley (University of Warwick) and his collaborators at the University of Heidelburg, by decreasing amounts of the enzyme they have shortened the lifespan of the nematodes.
"This work shows for the first time that this enzyme also protects proteins against damage by oxidation and nitration", said Professor Thornalley.
The enzyme works by converting the damaging reactive products of glycation derived from glucose into harmless compounds.
"This implies that glycation promotes multiple types of protein damage in ageing", said Prof Thornalley.
Protein degradation and malfunction is a major cause of ageing and can be the result of attacks on proteins by other molecules.
One of these processes, called glycation,
If glycation gets out of hand many proteins are degraded or destroyed - proteins which are important for the proper functioning of the body. Protection against glycation declines with age leading to increasing glycation damage with increasing age. A critical enzyme involved in protection against glycation is "Glyoxalase 1".
Similarly, Professor Paul Thornalley (University of Warwick) and his collaborators at the University of Heidelburg, by decreasing amounts of the enzyme they have shortened the lifespan of the nematodes.
"This work shows for the first time that this enzyme also protects proteins against damage by oxidation and nitration", said Professor Thornalley.
The enzyme works by converting the damaging reactive products of glycation derived from glucose into harmless compounds.
"This implies that glycation promotes multiple types of protein damage in ageing", said Prof Thornalley.
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