Degradation of Peptide-Bound Maillard Reaction Products in Gastrointestinal Digests of Glyoxal-Glycated Casein by Human Colonic Microbiota

Xu, Dan; Li, Lin; Zhang, Xia; Yao, Hong; Yang, Mingquan; Gai, Zuoqi; Li, Bing; Zhao, Di

doi:10.1021/acs.jafc.9b03520

Cited by 28 publications

(13 citation statements)

References 71 publications

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“…Through incubation of glycated proteins with fecal samples from healthy individuals, the relative amounts of intestinal microbiota, primarily Firmicutes and BacteroidetesI , was modulated at varying degrees (Helou et al., 2015; Xu et al., 2019; Yang et al., 2018). In rodent models fed with heat‐processed foods, an expansion in Firmicutes and a contraction in Bacteroidetes were observed (Marungruang, Fåk, & Tareke, 2016; Zhang & Li, 2018).…”

Section: Health Implications Of Dages: Perspectives To Fill the Gap Bmentioning

confidence: 99%

Dietary advanced glycation end‐products: Perspectives linking food processing with health implications

Zhang

2020

Comp Rev Food Sci Food Safe

135

116

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Dietary advanced glycation end products (dAGEs) are complex and heterogeneous compounds derived from nonenzymatic glycation reactions during industrial processing and home cooking. There is mounting evidence showing that dAGEs are closely associated with various chronic diseases, where the absorbed dAGEs fuel the biological AGEs pool to exhibit noxious effects on human health. Currently, due to the uncertain bioavailability and rapid renal clearance of dAGEs, the relationship between dAGEs and biological AGEs remains debatable. In this review, we provide the most updated information on dAGEs including their generation in processed foods, analytical and characterization techniques, metabolic fates, interaction with AGE receptors, implications on human health and reducing strategies. Available evidence demonstrating a relevance between dAGEs and food allergy is also included. AGEs are ubiquitous in foods and their contents largely depend on the reactivity of carbonyl and amino groups, along with surrounding condition mainly pH and heating procedures. Once being digested and absorbed into the circulation, two separate pathways can be involved in the deleterious effects of dAGEs: an AGE receptor‐dependent way to stimulate cell signals, and an AGE receptor‐independent way to dysregulate proteins via forming complexes. Inhibition of AGEs formation during food processing and reduction in the diet are two potent approaches to restrict health‐hazardous dAGEs. To elucidate the biological role of dAGEs toward human health, the following significant perspectives are raised: molecular size and complexity of dAGEs; interactions between unabsorbed dAGEs and gut microbiota; and roles played by concomitant compounds in the heat‐processed foods.

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Section: Health Implications Of Dages: Perspectives To Fill the Gap Bmentioning

confidence: 99%

Dietary advanced glycation end‐products: Perspectives linking food processing with health implications

Zhang

2020

Comp Rev Food Sci Food Safe

135

116

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“…Based on the available literature, the human colonic microbiota seems to be capable of only fermenting LMW dAGEs and not the more complex HMW structures, including dAGEs and melanoidins. Xu et al (2019) subjected glyoxal-glycated casein to static in vitro digestion and assessed the capability of human colonic microbiota to ferment these digested compounds [56]. Their results showed that human colonic microbiota was indeed able to ferment the LMW structures to a better extent than HMW structures.…”

Section: Degradation and Effect In The Colonmentioning

confidence: 99%

Dietary Advanced Glycation Endproducts and the Gastrointestinal Tract

et al. 2020

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The prevalence of inflammatory bowel diseases (IBD) is increasing in the world. The introduction of the Western diet has been suggested as a potential explanation of increased prevalence. The Western diet includes highly processed food products, and often include thermal treatment. During thermal treatment, the Maillard reaction can occur, leading to the formation of dietary advanced glycation endproducts (dAGEs). In this review, different biological effects of dAGEs are discussed, including their digestion, absorption, formation, and degradation in the gastrointestinal tract, with an emphasis on their pro-inflammatory effects. In addition, potential mechanisms in the inflammatory effects of dAGEs are discussed. This review also specifically elaborates on the involvement of the effects of dAGEs in IBD and focuses on evidence regarding the involvement of dAGEs in the symptoms of IBD. Finally, knowledge gaps that still need to be filled are identified.

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“…Future studies will comprise detailed long-term studies to identify if rats on MRP rich diets will develop hypersensitivity or metabolic disorders as well as short-term studies to reveal the dynamics of the early MRP-induced changes in thymus and pancreas, and measurements of circulating GLP-1. In addition, it needs to be considered that degradation by the intestinal microbiota of dietary MRPs generates a lower amount of short chain fatty acids, as compared to control diets low in MRP 22 . This might cause dysbiosis and defect signaling between intestinal endocrine cells, immune cells, and gut microbiota.…”

Section: Discussionmentioning

confidence: 99%

Structural and immunoendocrine remodeling in gut, pancreas and thymus in weaning rats fed powdered milk diets rich in Maillard reactants

Dereke

Ekblad

Weström

et al. 2022

Sci Rep

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Western diet is extending worldwide and suspected to be associated with various metabolic diseases. Many food products have skim milk powder added to it and, during processing, lactose reacts with milk proteins and Maillard reaction products (MRPs) are formed. Dietary MRPs are suggested risk factors for metabolic dysregulation, but the mechanisms behind are still enigmatic. Here we describe that weaning rats fed diets rich in MRPs are affected in both their immune and endocrine systems. Marked structural changes in pancreas, intestine and thymus are noted already after 1 week of exposure. The pancreatic islets become sparser, the intestinal mucosa is thinner, and thymus displays increased apoptosis and atrophy. Glucagon- like peptide-1 (GLP-1) seems to play a key role in that the number of GLP-1 expressing cells is up-regulated in endocrine pancreas but down-regulated in the intestinal mucosa. Further, intestinal GLP-1-immunoreactive cells are juxta positioned not only to nerve fibres and tuft cells, as previously described, but also to intraepithelial CD3 positive T cells, rendering them a strategic location in metabolic regulation. Our results suggest dietary MRPs to cause metabolic disorders, dysregulation of intestinal GLP-1- immunoreactive cells, arrest in pancreas development and thymus atrophy.

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Degradation of Peptide-Bound Maillard Reaction Products in Gastrointestinal Digests of Glyoxal-Glycated Casein by Human Colonic Microbiota

Cited by 28 publications

References 71 publications

Dietary advanced glycation end‐products: Perspectives linking food processing with health implications

Dietary advanced glycation end‐products: Perspectives linking food processing with health implications

Dietary Advanced Glycation Endproducts and the Gastrointestinal Tract

Structural and immunoendocrine remodeling in gut, pancreas and thymus in weaning rats fed powdered milk diets rich in Maillard reactants

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