Role of curd and yogurt in establishment and progression of diabetes through protein glycation and induction of inflammation

Communal interaction of glycation and gut microbes in diabetes mellitus, Alzheimer's disease, and Parkinson's disease pathogenesis

“…Diabetes mellitus is also a disorder that demonstrates a change in the gut microbiota. Nevertheless, the potential mechanisms that can state microflora's role in diabetes mellitus have not been fully elucidated yet 142 . Earlier, we found that Corynebacterium stationis can independently initiate protein glycation in the gut, kidney (which may lead to nephropathy), and other organs, which is evidence that microbes can grow on glycated gut proteins have a strong potential to accelerate the establishment of diabetes and its complications 142 .…”

“…Glyoxal (GO) and MG formation are also reported in some gut microbes 137,138 . We have evaluated a high amount of GO and MG from yogurt (carbohydrate‐rich) and 24 h curd set, interestingly when compared to 12 h curd set, in 24 h curd set tremendous increase in lactic acid bacteria was also noticed, advising controlled consumption and exemption in case of diabetes 139 . Sugar alters gut permeability by glycation and allows the microbes/metabolites to orchestrate the genesis of diseases via other consequences.…”

“…Nevertheless, the potential mechanisms that can state microflora's role in diabetes mellitus have not been fully elucidated yet 142 . Earlier, we found that Corynebacterium stationis can independently initiate protein glycation in the gut, kidney (which may lead to nephropathy), and other organs, which is evidence that microbes can grow on glycated gut proteins have a strong potential to accelerate the establishment of diabetes and its complications 142 . Gut microbiota is well recognized as the “digestive organ” and the “second brain”; the gut might be an epicenter for diabetes, neurodegenerative, and other relevant diseases.…”

“…We have reported that regular curd and yogurt (containing MG) consumption can lead to the glycation of proteins, inflammation, and oxidative stress that may cause diabetes 139 . Therefore, inhibition of this process is evolving as a practical therapeutic approach to retard aging and events of disease development.…”

Functional Foods and Their Implications for Health Promotion

“…At the same time, several reports have shown that yogurt consumption enhances the risk of insulin resistance in T2D owing to its fatty acid composition (Salvado et al, 2017). A recent animal study by Patil et al (2021) demonstrated a positive correlation between consumption of yogurt and glycation of proteins leading to the higher production of Advanced Glycation End Products (AGEs), oxidative stress, and inflammatory markers, concluding that excess and continuous consumption of yogurt can lead to a prediabetic like a state. Therefore, the nutritional benefit of yogurt is offset by its role in protein glycation.…”