An interesting article on the state of glycosylation biochemical engineering can be found at Chemical & Engineering News. A great deal of expertise and practice in the use of biochemistry to perform and reverse glycation reactions exists, by the look of it. "Carbohydrate chemists and biochemists tend to be controlling personalities. They aren't satisfied with the way sugar groups are attached naturally to glycosylated proteins and natural products. These scientific drill sergeants think they can do better. So they're busy most days devising new ways to whip fractious glycosylated biomolecules into shape. And these control freaks are actually making remarkable progress at achieving their desired results." All this expertise could be turned towards developing the means of dealing with advanced glycation endproducts (AGEs) and their role in age-related conditions.