
New Discovery Resets 75-Year-Old Skin to 30-Year-Old’s
Scientists engineered an enzyme called CMLase that removes sugar-induced damage from proteins – a process previously considered irreversible. The study explains how the Maillard reaction (like toasting bread) creates Advanced Glycation End Products (AGEs), which drive inflammation and tissue stiffening. CMLase specifically targets Carboxymethyllysine (CML) and restores the native amino acid.
Key Results:
- In vitro: 52–97% removal of CML on model proteins.
- Ex vivo on human tissue:
- Abdominal aorta (75-year-old donor): >70% reduction in CML damage.
- Skin (75-year-old donor): Over 55% reduction – levels dropped below those of a healthy 31-year-old control.
- Eye lens proteins (64-year-old donor): Reversal of CML modifications, restoring youthful chemical profile.
Practical Glycation Prevention:
- Diet: Avoid dry, high-heat cooking (grilling, air frying); use steaming, boiling, or acidic marinades (lemon juice, vinegar).
- Blood Sugar Control: Minimize post-meal glucose spikes.
- Enzyme Support: Boost glyoxalase-1 activity with sulforaphane (e.g., broccoli sprouts).
Caveats:
- CML is only an adduct, not a structural cross-link (like glucosepane). True tissue elasticity restoration must be proven in live organisms.
- Study funded by Revel Pharmaceuticals and Calico Life Sciences (Google) – commercial interests exist.
- Systemic therapies (e.g., for arterial stiffness) are distant; initial applications likely topical (creams, eye drops).
This work proves aging damage is reversible, but further trials are needed.
Note: No imperial units were present in the transcript; no conversion needed.






