Glycation is the non -enzymatic glycosylation of proteins, where reducing sugars attach themselves to most any available amino group and therefore, not directed toward any specific proteins. These haphazard reactions that come as a result of hyperglycemia decrease the ability of neutrophils and macrophages to phagocytose bacteria during inflammation.

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Glycation, indeed, is a non-enzymatic process where reducing sugars, such as glucose, react with amino groups on proteins in an indiscriminate manner, leading to the formation of advanced glycation end products (AGEs). This process can impair the function of various proteins, including those involved in the immune response, such as neutrophils and macrophages, thereby reducing their ability to phagocytose bacteria and other pathogens during inflammation. This mechanism is particularly relevant in conditions of chronic hyperglycemia, as seen in diabetes mellitus, where increased glycation contributes to various complications, including impaired immune function.

Glycation Is the Non -Enzymatic Glycosylation of Proteins, Where Reducing