Plant Protein Glycation

Dear Colleagues,

Protein glycation is a ubiquitous post-translational modification characterized by the interaction of reduced carbohydrates or dicarbonyl products from their degradation with amino and guanidino functionalities of a polypeptide chain. The reaction of reducing sugars, aldoses, and ketoses, readily yields corresponding keto- and aldimines, known as Amadori and Heyns compounds, respectively. Their subsequent degradation and direct interaction with α-dicarbonyl compounds ultimately result in the formation of advanced glycation end products (AGEs)—a wide group of structurally diverse compounds with distinct pro-inflammatory effects in mammals. The formation of AGEs affects the development of metabolic pathologies (such as diabetes mellitus and Alzheimer disease) and accompanies the thermal processing of foods. Recently, the formation of AGEs was demonstrated also in plants in association with plant tissues ageing and response to environmental stress, like drought, high temperature, or intense light. Moreover, protein glycation is known as a marker of seed maturation and of the development of legume–rhizobial symbiosis. However, the effects of AGEs in planta and their biological role still remain unknown.

Thus, the scope of this Special Issue will cover all plant-related aspects of plant protein glycation. These aspects can be disclosed in original research papers or critical reviews (both in short and comprehensive format). Thereby, AGE formation can be addressed in vivo in different models and crop plants, including seeds, targeting both structural and functional (physiological) aspects. On the other hand, the glycation of plant proteins can be considered in the context of food chemistry, i.e., during thermal processing of plant-derived protein-rich foods. Works addressing the responses of animal and human cells and/or organisms to natural or food-derived plant protein glycation products (i.e., nutritional aspect) are also welcomed. To summarize, the main idea of this Special Issue is to present different views of the plant glycation phenomenon, covering biological, physiological, biochemical, chemical, nutritional, and food aspects of the Maillard reaction in plants. Thus, this Special Issue will be of interest to a broad community of biologists, biochemists, plant physiologists, chemists, and medical scientists.

Dr. Andrej Frolov
Guest Editor

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• advanced glycation end products (AGEs)
• food chemistry
• Maillard reaction
• metabolomics
• nutrition
• plant biology
• plant biochemistry
• plant physiology
• protein glycation
• proteomics