Update of Retraction—Blockade of Receptor for Advanced Glycation End Products in a Model of Type 1 Diabetic Leukoencephalopathy. Diabetes. 19 November 2012 [Epub ahead of print]. DOI: 10.2337/db12-0317

Rincon, Natalia; Xu, Kevin; Li, Jemma; Martinez, José A.; Singh, Geeta S.; Han, David; Lalli, P; Ayer, Amit; Tse, Kevin; Rong, Lingling; Schmidt, Ann Marie; Toth, Cory

doi:10.2337/db14-rt05b

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“…Although numerous factors contributing to the development of diabetic complications have been proposed, advanced glycation end products (AGEs) which have a wide range of chemical, cellular, and tissue effects through changes in electrostatic property, solubility, and conformation have been receiving much attention in recent studies [1,2,3,4]. AGEs are irreversible endproducts of protein glycation reaction, known collectively as Maillard or nonenzymatic reactions with the production of free redicals [5,6].…”

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confidence: 99%

Influence of Tea Polyphenols on the Formation of Advanced Glycation End Products (AGEs) in vitro and in vivio

Peng¹,

Zhang²

2014

JFNR

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The effects of tea polyphenols (TP) on the formation of advanced glycation end products (AGEs) were investigated using glutamicacid -glucose and BSA -glucose model systems at 90°C and 37°C, respectively. The spectral characteristics of glycation products were measured. Additionally, a type 1 diabetesmellitus (DM) animal model of Kunming mice by injecting streptozocin (STZ) was used to study the formation of AGEs in vivo. Tea polyphenols (TP) were given to mice at a dose of 200mg/kg bodyweight continuously for 8 weeks. Mice were then sacrificed and the glycosylated hemoglobin (GHbA1c) and fluorescence of AGEs in serum were measured to illustrate the effects of TP on protein glycation in vivo. The in vitro experiment results showed that the production of AGEs was decreased by TP in a dose-dependent manner TP addition reduced the accumulation of GHbA1c and AGEs in DM mice and relieved the symptoms of diabetic nephropathy (DN), which is an important indicator of diabetic complications caused by AGEs. Thus, TP might be used as an important ingredient in dietary approaches for intervention of diabetes and improved health.

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