Effect of diet-derived advanced glycation end products on inflammation

Abstract

Advanced glycation end products (AGEs) formed via the Maillard reaction during the thermal processing of food contributes to the flavor, color, and aroma of food. A proportion of food-derived AGEs and their precursors is intestinally absorbed and accumulates within cells and tissues. AGEs have been implicated in the pathogenesis of diabetes-related complications and several chronic diseases via interaction with the receptor for AGEs, which promotes the transcription of genes that control inflammation. The dicarbonyls, highly reactive intermediates of AGE formation, are also generated during food processing and may incite inflammatory responses through 1) the suppression of protective pathways, 2) the incretin axis, 3) the modulation of immune-mediated signaling, and 4) changes in gut microbiota profile and metabolite sensors. In animal models, restriction of dietary AGEs attenuates chronic low-grade inflammation, but current evidence from human studies is less clear. Here, the emerging relationship between excess dietary AGE consumption and inflammation is explored, the utility of dietary AGE restriction as a therapeutic strategy for the attenuation of chronic diseases is discussed, and possible avenues for future investigation are suggested.

Toxic AGE (TAGE) Theory for the Pathophysiology of the Onset/Progression of NAFLD and ALD

“…It is currently being disputed whether dietary AGEs represent a risk to human health [156,157,158]. We evaluated the amounts of AGEs and sugars in beverages and foods, which cause the generation/accumulation of GA-AGEs in the body.…”

Glucagon-like peptide 1: A potential anti-inflammatory pathway in obesity-related asthma

“…All proteins have some amount of AGE modification, but AGE formation is typically slow under normal healthy conditions (Kellow and Coughlan, 2015). Persistent hyperglycemia, dyslipidemia, and oxidative stress may accelerate AGE production.…”

Reação De Maillard: Uma Revisão

“…As fórmulas infantis e alimentos de fácil prepa ro como fast food, frituras e industrializa dos muitas vezes apresentam altas concentra ções dos PRM (ANDRADE, 2014;BASTOS et al, 2011). Os produtos da reação de Maillard presentes nas dietas podem elevar os níveis séricos dos produtos finais de glicação avançada (AGEs) estando diretamente relacionados com aumento do estresse oxidativo, tais como disfunções orgânicas e aumento dos níveis de modula dores inflamatórios (VLASSARA et al, 2008;KELLOW;COUGHLAN, 2015).…”

“…Alimentos submetidos a altas temperaturas e com baixo teor de umidade como grelhados, assados, tostados, secos e fritos ou alimentos ricos em lipideos/proteínas ou ainda alimentos processados por calor seco como chips, cockies, bolachas, são normalmente aqueles que apresentam maior teor destes compostos (KELLOW; COUGHLAN, 2015;URIBARRI et al, 2010;).…”

“…Normalmente o grupo de alimentos que contém menor quantidade de AGEs são aqueles que apresentam em sua constituição carboidratos como os amidos, as frutas, os legumes e o leite, provavelmente esta situação acontece pelo maior teor de água, maior nível de antioxidantes e vitaminas ou pelo fato de que nesta categoria de alimentos, a maioria dos polissacarídeos consistem em açúcares não redutores (KELLOW; COUGHLAN, 2015;URIBARRI et al, 2010).…”