The non-enzymatic glycosylation is also known as glycation or non-enzymatic glycation. It is a spontaneous reaction and a type of post-translational modification of proteins meaning it alters their structure and biological activity. It is the covalent attachment between the carbonil group of a reducing sugar (mainly glucose and fructose) and the amino acid side chain of the protein. In this process the intervention of an enzyme is not needed. It takes place across and close to the water channels and the protruding tubules.
At first, the reaction forms temporary molecules which later undergo different reactions (Amadori rearrangements, Schiff base reactions, Maillard reactions, crosslinkings...) and form permanent residues known as Advanced Glycation end-products (AGEs).
AGEs accumulate in long-lived extracellular proteins such as collagen which is the most glycated and structurally abundant protein, especially in humans. Also, some studies have shown lysine may trigger spontaneous non-enzymatic glycosylation.