Repeated Oral Exposure to N ε-Carboxymethyllysine, a Maillard Reaction Product, Alleviates Gut Microbiota Dysbiosis in Colitic Mice

Aljahdali, Nesreen; Gadonna‐Widehem, Pascale; Delayre-Orthez, Carine; Moreno‐González, David; Garnier, Benjamin; Carbonero, Franck; Anton, Pauline M.

doi:10.1007/s10620-017-4767-8

Cited by 29 publications

(23 citation statements)

References 65 publications

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“…Dietary restriction of AGEs can alter the microbiota composition in humans [ 83 ], but, at present, we are not aware of interventions that have investigated whether AGE-induced changes in the microbiome lead to changes in markers of disease in humans. In rats, a diet high in AGEs led to reduced levels of strains associated with positive health effects, increased levels of species associated with detrimental health effects [ 84 , 85 ] as well as increased colon permeability [ 85 ], but there are rodent and in vitro studies where the results appear contradictory to this [ 84 , 86 , 87 , 88 ]. Due to the heterogeneity and the multitude of AGEs that arise from the heat treatment of processed foods and their apparent contradictory effect, heat-treatment procedures that could have a potential detrimental effect on the gut microbiota warrant further investigation.…”

Section: Other Components Of the Western Diet That Influence Inflamentioning

confidence: 99%

The Western Diet–Microbiome-Host Interaction and Its Role in Metabolic Disease

2018

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The dietary pattern that characterizes the Western diet is strongly associated with obesity and related metabolic diseases, but biological mechanisms supporting these associations remain largely unknown. We argue that the Western diet promotes inflammation that arises from both structural and behavioral changes in the resident microbiome. The environment created in the gut by ultra-processed foods, a hallmark of the Western diet, is an evolutionarily unique selection ground for microbes that can promote diverse forms of inflammatory disease. Recognizing the importance of the microbiome in the development of diet-related disease has implications for future research, public dietary advice as well as food production practices. Research into food patterns suggests that whole foods are a common denominator of diets associated with a low level of diet-related disease. Hence, by studying how ultra-processing changes the properties of whole foods and how these foods affect the gut microbiome, more useful dietary guidelines can be made. Innovations in food production should be focusing on enabling health in the super-organism of man and microbe, and stronger regulation of potentially hazardous components of food products is warranted.

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Section: Other Components Of the Western Diet That Influence Inflamentioning

confidence: 99%

The Western Diet–Microbiome-Host Interaction and Its Role in Metabolic Disease

2018

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“…It is likely that the effects were again caused by the melanoidin content, but it is not possible to attribute the effects to a specific subset of the MR [ 124 ]. Additionally, ALJahdali et al (2017) administered CML to mice for three weeks and then induced colitis in two different subgroups with either DSS or TNBS [ 125 ]. They found no inflammation caused by only CML, which can be explained by the fact that CML was administered in a non-protein bound form.…”

Section: Dietary Ages and Inflammatory Bowel Diseasesmentioning

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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“…CML is degraded by human gut microbiota by up to 40%, suggesting that CML can be used by microbes as source of energy, carbon and nitrogen. Interestingly, this may be associated to a positive effect on health via alteration of the microbial flora composition: repeated feeding of CML alleviated gut dysbiosis in colitic mice (AlJahdali et al ., ). More generally, CML and melanoidins fed to rats alter their microbiota in an unbalanced way (Helou et al ., ).…”

Section: The Taming Of Fire and Its Consequencesmentioning

confidence: 97%

Bacteria in the ageing gut: did the taming of fire promote a long human lifespan?

Danchin

2018

Environmental Microbiology

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Unique among animals as they evolved towards Homo sapiens, hominins progressively cooked their food on a routine basis. Cooked products are characterized by singular chemical compounds, derived from the pervasive Maillard reaction. This same reaction is omnipresent in normal metabolism involving carbonyls and amines, and its products accumulate with age. The gut microbiota acts as a first line of defence against the toxicity of cooked Maillard compounds, that also selectively shape the microbial flora, letting specific metabolites to reach the blood stream. Positive selection of metabolic functions allowed the body of hominins who tamed fire to use and dispose of these age-related compounds. I propose here that, as a hopeful accidental consequence, this resulted in extending human lifespan far beyond that of our great ape cousins. The limited data exploring the role of taming fire on the human genetic setup and on its microbiota is discussed in relation with ageing.

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Repeated Oral Exposure to N ε-Carboxymethyllysine, a Maillard Reaction Product, Alleviates Gut Microbiota Dysbiosis in Colitic Mice

Abstract: Repeated oral exposure to CML limits dysbiosis in experimental colitis. IBD patients may modulate their microbiota profile by regulating the level and type of dietary MRP consumption.

Cited by 29 publications

References 65 publications

The Western Diet–Microbiome-Host Interaction and Its Role in Metabolic Disease

The Western Diet–Microbiome-Host Interaction and Its Role in Metabolic Disease

Dietary Advanced Glycation Endproducts and the Gastrointestinal Tract

Bacteria in the ageing gut: did the taming of fire promote a long human lifespan?

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