Effects of model Maillard compounds on bone characteristics and functionality

Abstract

Background Physical and biomechanical properties of bone can be affected by non‐enzymatic crosslinks, which are implicated in bone pathologies such as osteoporosis. The purpose of this study was to analyse the effects of the consumption of model Maillard reaction product (MRP) from glucose–lysine heated for 90 min at 150 °C (GL90) on bone composition and features. Rats were fed either a control diet or a diet containing 30 g kg−1 GL90 for 88 days. Food consumption and the animals' body weights were monitored. After sacrifice, the femur, pelvic bone and tibia were removed for analysis of their composition and physical and biomechanical properties. Results The organic matrix of the femur and the density of the pelvic bone decreased after MRP intake, whereas pentosidine content increased greatly with respect to the control group (41.7 ± 9.9 vs 171.4 ± 3.3 mmol mol−1 collagen). The rising level of C‐telopeptide degradation products from type I collagen (β‐CTX) suggested a possible situation of increased bone resorption and/or higher turnover. Conclusion In conjunction, the detrimental effect on the organic matrix, the situation of higher resorption and/or bone turnover indicated by the β‐CTX values and the high pentosidine content in bone provoked negative consequences on certain mechanical properties such as the ability to withstand force and absorb energy without failure. © 2013 Society of Chemical Industry

Carboxymethyl-lysine: thirty years of investigation in the field of AGE formation

“…99 Our own research group has carried out experiments to analyse the effect of three months' consumption of AGE from the heated glucose-lysine model system or from bread crust on bone metabolism and mineralization, as well as on aspects of its mechanical behaviour. 100,101 Physical parameters of femur weight, length and density were unaffected compared with the control group, but femur volume decreased after consumption of bread crust AGE. The mechanical tests assessed on the tibia bone showed a trend to reduce failure load after AGE consumption, as well as a 40% decrease in the energy to failure.…”

Dietary Advanced Glycation End-Products (dAGEs) Intake and Bone Health: A Cross-Sectional Analysis in the Rotterdam Study

“…High CML intake showed a similar trend towards higher prevalence of MOFs in our cohort, but the results were not significant. Studies on animals consuming diets rich in AGEs, such as bread crusts (CML) [ 47 ] or high fat showed an increased accumulation of AGEs in tibia and reduced mechanical functioning of cortical bone [ 27 , 48 ]. In contrast, Karim et al showed a higher correlation between pentosidine, (a cross-linking AGE) and total fluorescent AGEs in human cancellous bone specimens compared to cortical bone specimens ( n = 170).…”

Dietary Advanced Glycation End Products Have Sex- and Age-Dependent Effects on Vertebral Bone Microstructure and Mechanical Function in Mice

“…(8,25,43,44) In our study mice were fed an H-AGE diet originating from autoclaved mouse chow. Similar to autoclaved chow, bread crust also contains relatively high amounts of AGEs (45) and studies on young rats that were fed a diet enriched with bread crust demonstrated increased accumulation of AGEs in serum (45) and tibia, (29) which led to decreased BMD, and decreased stiffness with lower ability to withstand force and absorb energy to failure. (29) Ionova-Martin and colleagues (46) demonstrated that a high-fat diet caused AGE accumulation in tibias of 3-week-old adolescent and 15-week-old adult mice, which correlated with a marked reduction in mechanical performance of cortical bone.…”