The impact of resveratrol on toxicity and related complications of advanced glycation end products: A systematic review

BioFactors ◽  
2019 ◽  
Vol 45 (5) ◽  
pp. 651-665 ◽  
Author(s):  
Fatemeh Hajizadeh‐Sharafabad ◽  
Amirhossein Sahebkar ◽  
Fateme Zabetian‐Targhi ◽  
Vahid Maleki
Keyword(s):  
Systematic Review ◽  
Advanced Glycation End Products ◽  
Advanced Glycation ◽  
Glycation End Products ◽  
End Products ◽  
The Impact

scholarly journals The impact of low advanced glycation end products diet on obesity and related hormones: a systematic review and meta-analysis

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Mohammad Hassan Sohouli ◽  
Elham Sharifi-Zahabi ◽  
Abolfazl Lari ◽  
Somaye Fatahi ◽  
Farzad Shidfar
Keyword(s):  
Systematic Review ◽  
Systematic Reviews ◽  
Advanced Glycation End Products ◽  
Randomized Clinical Trials ◽  
Meta Analysis ◽  
Advanced Glycation ◽  
Glycation End Products ◽  
End Products ◽  
High Age ◽  
The Impact

AbstractSeveral randomized clinical trials (RCTs) have investigated the effect of dietary advanced glycation end products (AGE) on obesity factors and related hormones in adults; results were conflicting. Therefore, a study was performed to assess the effect of low advanced glycation end products diet on obesity and related hormones. A comprehensive literature search without any limitation on language was conducted using the following bibliographical databases: Web of Science, Scopus, Ovid MEDLINE, Cochrane, and Embase up to October, 2019. From the eligible trials, 13 articles were selected for the systematic review and meta-analysis. Our systematic reviews and meta-analyses have shown a significant decrease in BMI (WMD: − 0.3 kg/m2; 95% CI: − 0.52, − 0.09, p = 0.005; I2 = 55.8%), weight (WMD: − 0.83 kg; 95% CI: − 1.55, − 0.10, p = 0.026; I2 = 67.0%), and leptin (WMD: − 19.85 ng/ml; 95% CI: − 29.88, − 9.82, p < 0.001; I2 = 81.8%) and an increase in adiponectin (WMD: 5.50 µg/ml; 95% CI: 1.33, 9.67, p = 0.010; I2 = 90.6%) levels after consumption of the low AGE diets compared to the high AGE diets. Also, the effect of intake of low AGE compared to high AGE diets was more pronounced in subgroup with duration > 8 weeks for the BMI and weight. Overall, according to our results, although low AGE diets appeared to be statistically significant in reducing the prevalence of obesity and chronic diseases compared to high consumption of dietary AGEs. But, no clinical significance was observed. Therefore, to confirm these results clinically, further prospective studies should be conducted in this regard. The study protocol was registered in the in International prospective register of systematic reviews (PROSPERO) database as CRD42020203734.

Advanced glycation end products (AGEs) in metabolic disease: linking diet, inflammation and microbiota

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Giulia Gaudioso ◽  
Debora Collotta ◽  
Fausto Chiazza ◽  
Raffaella Mastrocola ◽  
Alessia Cento ◽  
...  
Keyword(s):  
Metabolic Disease ◽  
Gut Microbiota ◽  
Advanced Glycation End Products ◽  
Disease Risk ◽  
In Vivo Studies ◽  
Blood Levels ◽  
Advanced Glycation ◽  
Glycation End Products ◽  
End Products ◽  
The Impact

AbstractIntroduction:High sugar consumption promotes endogenous formation of advanced glycation end-products (AGEs), a heterogeneous class of molecules originated from non-enzymatic glycation between reducing sugars and free amino groups of proteins, nucleic acids, or lipids. AGEs accumulation in tissues has been linked to aging and diabetes complications. AGEs might also play an independent role in inflammation and development of cardiovascular disease (CVD). Exogenous dietary AGEs, due to excess intake of modern heat-treated foods, might act synergistically with endogenous AGEs, thus contributing to increase inflammation and CVD. A large amount of ingested AGEs reaches the colon, where they might affect gut microbial metabolism, for example, by acting as substrate for colonic bacterial fermentation, driving alterations of microbiota composition and of intestinal permeability. However in vitro and in vivo studies (animal and human) on the impact of AGEs on the gut microbiota are discordant. This study on mice aims to link the modulation of gut microbiota by AGEs-enriched diet (AGE-D) with metabolic and inflammatory markers.Materials and methods:C57BL/6 mice were randomly allocated into the following dietary regimens: Control (n = 24) and AGE-D (n = 20) for 22 weeks. AGE-D was prepared replacing casein (200 g/kg diet) by an equal amount of modified casein where 10% of arginine was glycated with MG-H1 (methylglyoxal 5-hydro-5-methylimidazolone) for a total of 4 μmol of MG-H1 per g of diet. Faeces were collected using metabolic cages (18 h starving) at week 0, 11 and 22 for fecal DNA extraction and 16SrRNA analysis through Illumina MiSeq using V3-V4 targeted primers. After 22 weeks of dietary manipulation, mice were sacrificed, plasma and organ lipid profiles and serum metabolic and inflammatory profiles were determined.Results and discussion:AGE-D caused a significant reduction in the blood levels of two important components of the incretin system, GIP and GLP-1, when compared to control diet, suggestive of unbalance in the incretin-insulin axis. AGE-D exposure was associated with a significant increase in systemic concentrations of inflammatory cytokines, e.g. IL-1β and IL-17, and PAI-1, which has been suggested as both reliable marker and critical mediator of cellular senescence. We will present how AGEs impact on microbiome community structure and correlate changes in gut microbiota with GIP and GLP-1 levels.Conclusions:AGEs, characteristic of modern processed foods, appear to impact on the incretin-insulin axis, a key regulator of metabolic disease risk. Diets rich in AGEs may mediate these physiological effects at least in part, by reshaping intestinal microbiota structure.

scholarly journals Dietary Advanced Glycation End Products: Digestion, Metabolism and Modulation of Gut Microbial Ecology

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 215 ◽  
Author(s):  
Matthew Snelson ◽  
Melinda Coughlan
Keyword(s):  
Gut Microbiota ◽  
Advanced Glycation End Products ◽  
Short Chain Fatty Acids ◽  
Current Evidence ◽  
Advanced Glycation ◽  
Conflicting Evidence ◽  
Glycation End Products ◽  
End Products ◽  
Pass Through ◽  
The Impact

The formation of advanced glycation end products (AGEs) in foods is accelerated with heat treatment, particularly within foods that are cooked at high temperatures for long periods of time using dry heat. The modern processed diet is replete with AGEs, and excessive AGE consumption is thought to be associated with a number of negative health effects. Many dietary AGEs have high molecular weight and are not absorbed in the intestine, and instead pass through to the colon, where they are available for metabolism by the colonic bacteria. Recent studies have been conducted to explore the effects of AGEs on the composition of the gut microbiota as well as the production of beneficial microbial metabolites, in particular, short-chain fatty acids. However, there is conflicting evidence regarding the impact of dietary AGEs on gut microbiota reshaping, which may be due, in part, to the formation of alternate compounds during the thermal treatment of foods. This review summarises the current evidence regarding dietary sources of AGEs, their gastrointestinal absorption and role in gut microbiota reshaping, provides a brief overview of the health implications of dietary AGEs and highlights knowledge gaps and avenues for future study.

Advanced glycation end products and schizophrenia: A systematic review

2015 ◽  
Vol 66-67 ◽  
pp. 112-117 ◽  
Author(s):  
Youssef Kouidrat ◽  
Ali Amad ◽  
Makoto Arai ◽  
Mitsuhiro Miyashita ◽  
Jean-Daniel Lalau ◽  
...  
Keyword(s):  
Systematic Review ◽  
Advanced Glycation End Products ◽  
Advanced Glycation ◽  
Glycation End Products ◽  
End Products
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