Enzymatic deglycation with amadoriase enzymes from Aspergillus sp. as a potential strategy against the complications of diabetes and aging.

The Amadori compound is the major single modification of the extracellular matrix by the Maillard reaction in vivo. It is also a source of biologically active glycoxidation products and the formation of glucosepane, the major protein cross-link found in biological tissues so far. For this reason, introduction of deglycating enzymes as anti-aging strategy would be desirable. This article provides an update on amadoriase enzymes from fungi which, one day, will hopefully help prevent the in vivo consequences of glycation.