Research Article
No access
Published Online: 6 May 2009

Characteristics, Formation, and Pathophysiology of Glucosepane: A Major Protein Cross-Link

Publication: Rejuvenation Research
Volume 12, Issue Number 2


Advanced glycation end products are the results of a series of chemical reactions collectively known as the Maillard reaction, or nonenzymatic glycation, and sometimes cross-link proteins, thereby impairing their normal function. Glucosepane is the most abundant protein cross-link found in vivo so far and mainly has been shown to accumulate in the extracellular matrix, where it cross-links collagen. Levels of glucosepane increase with aging. By increasing collagen stiffness, glucosepane cross-links may have significant implications in several age-related diseases, such as cardiovascular disease, diabetes, and osteoporosis. Although the formation pathways for glucosepane are relatively well researched, much is still unknown about the accumulation and pathophysiology of glucosepane.

Get full access to this article

View all available purchase options and get full access to this article.

Information & Authors


Published In

cover image Rejuvenation Research
Rejuvenation Research
Volume 12Issue Number 2April 2009
Pages: 137 - 148
PubMed: 19415980


Published online: 6 May 2009
Published in print: April 2009


Request permissions for this article.




Johan Svantesson Sjöberg
Lund University, Lund, Sweden.
Sven Bulterijs
Ghent University, Ghent, Belgium.

Metrics & Citations



Export citation

Select the format you want to export the citations of this publication.

View Options

Get Access

Access content

To read the fulltext, please use one of the options below to sign in or purchase access.

Society Access

If you are a member of a society that has access to this content please log in via your society website and then return to this publication.

Restore your content access

Enter your email address to restore your content access:

Note: This functionality works only for purchases done as a guest. If you already have an account, log in to access the content to which you are entitled.

View options


View PDF/ePub







Copy the content Link

Share on social media

Back to Top