“…The glycation is a result of the interaction between the glucose molecules and the proteins, which leads to the change of protein structure and to the restriction of To study the glycation of proteins, both the samples of tissues and cells from the objects with natural or artificially induced diabetes mellitus (in vivo glycation), as well as the samples that has been glycated under in vitro conditions are used. Studies of in vitro glycation refer, for example, to human placental type IV collagen, performed by fluorescence analysis, as well as by electrophoresis and densitometry [134]; collagen of bovine skin -using multiphoton microscopy [34]; hemoglobin -by optical coherent tomography [135][136][137], refractometry and IR spectroscopy [122], as well as biochemical analysis [138]; albumin -using fluorescence spectroscopy [70], refractometry [122], and terahertz spectroscopy [138]; collagen of the tendon -through biochemical and biomechanical analyzes [139], as well as to collagen hydrogels -using multispectral fluorescence life time imaging (FLIM) [140]; by incubation in ribose [37,134,139,140], glucose [70,122,135,138,141] or fructose [70,141] solutions. All of them show a sufficiently effective glycation of proteins during 10-11 days of incubation, a change in the mechanical properties of tissues due to the formation of collagen cross-links.…”