Gastrointestinal digestion of dietary advanced glycation endproducts increases their pro-inflammatory potential

Abstract

Digestion of dietary advanced glycation endproducts (dAGEs) increases its pro-inflammatory potential in vitro.

Parallel generation of extra advanced glycation end-products during co-digestion of whey proteins and α-dicarbonyls in a simulated gastrointestinal model

“…Previously, a series of studies had reported clues that simulated digestion of high-AGE foods such as cookies and glycated proteins such as GO-glycated BSA generated extra amounts of AGEs in GI digests. 21–23,42 This study, for the first time, through establishing a co-digestion model with whey proteins and α-DCs, evidenced the hypothesis that typical AGEs are additionally formed between MR intermediates and substrates released from proteolysis along the GI tract. Further exploration using simplified glycation systems such as synthesized peptides are warranted to explain the stoichiometric relationship of the reactions involved.…”

“…[18][19][20] Interestingly, it was found that in vitro digestion of high-AGE foods like ginger biscuits generated bound-form AGEs in the small intestinal phase. 21,22 Coincidentally, simulated GI digestion of cookies elevated the amounts of MGO and GO by up to almost 700%, particularly in the ones with added fructose. 23 These results clearly point to the possibility that additional glycation reactions take place between α-DCs and susceptible food ingredients along the digestion process.…”

Casein Lactose-Glycation of the Maillard-Type Attenuates the Anti-Inflammatory Potential of Casein Hydrolysate to IEC-6 Cells with Lipopolysaccharide Stimulation

“…The consumption of these products is thus inevitable, while the potential effect of these products on the body must be clarified. For example, it was proven that dietary AGEs before and after digestion have an ability to promote cellular inflammation in human macrophages [ 26 ]. Along with the previously described investigations, the current study confirmed that the performed lactose glycation of casein reduced the ability of the resultant casein hydrolysate to alleviate LPS-induced cellular inflammation ( Figure 4 and Figure 5 ).…”

“…For example, it has been observed that the pro-inflammatory cytokine TNF-α is secreted in RAW 264.7 macrophages in response to the dietary AGEs [ 23 ]. Moreover, AGEs in skimmed milk powder was shown to cause intestinal inflammation in young rats [ 26 ], and the secretion of the inflammatory cytokine TNF-α in human macrophages was enhanced by dietary AGEs [ 59 ]. Sharing a conclusion consistent with the aforementioned studies, this study found that CH in LPS-stimulated cells had an anti-inflammatory effect; however, due to casein glycation of the Maillard-type, GCH showed a lower anti-inflammatory effect than CH and also promoted IL-6 secretion and up-regulation of TLR4/p-p65 expression.…”

“…In addition, the AGEs from baked foods could be accumulated in the intestinal tissues of the rats and older mice, and subsequently induce intestinal inflammation or other diseases [ 24 , 25 ]. Furthermore, it was also observed that dietary AGEs could encourage cellular inflammation and trigger the release of the inflammatory cytokines, namely TNF-α, in human macrophages both before and after digestion [ 26 ]. In one of our previous studies, it was highlighted that a casein lactose-glycation of the Maillard-type caused a lower barrier enhancement for the casein hydrolysate in rat small intestinal epithelial (IEC-6) cells [ 27 ], indicating an adverse event of this reaction on the bioactivities of casein in the intestine.…”