Monday, April 4, 2011

Protein glycosylation

Protein glycosylation is a result of chemical reaction of glucose with vary proteins, including enzyme, elastin and collagen in the blood. The cross linked protein glycosylation leads to cell to cell adhesion causing stiffness and rigidity of individual cells, reducing the cells function in taking nutrients and expelling waste.
If the cross link protein glycosylation occurs in the elastin and collagen, it will cause brittle skin, causing aging, but it happens in the organs it will be more serious and sometimes life threatening.