Chemistry and Biological Effects of Melanoidins and Glyceraldehyde-Derived Pyridinium as Advanced Glycation End Products

2005 ◽  
Vol 1043 (1) ◽  
pp. 104-110 ◽  
Author(s):  
FUMITAKA HAYASE ◽  
TERUYUKI USUI ◽  
KAZUYUKI NISHIYAMA ◽  
SHIGEYUKI SASAKI ◽  
YOSHINOBU SHIRAHASHI ◽  
...  
Keyword(s):  
Advanced Glycation End Products ◽  
Biological Effects ◽  
Advanced Glycation ◽  
Glycation End Products ◽  
End Products

Albumin-derived advanced glycation end-products trigger the disruption of the vascular endothelial cadherin complex in cultured human and murine endothelial cells

2001 ◽  
Vol 359 (3) ◽  
pp. 567-574 ◽  
Author(s):  
Karel OTERO ◽  
Fernando MARTÍNEZ ◽  
Amada BELTRÁN ◽  
Deyarina GONZÁLEZ ◽  
Beatriz HERRERA ◽  
...  
Keyword(s):  
Endothelial Cell ◽  
Advanced Glycation End Products ◽  
Biological Effects ◽  
Vascular Complications ◽  
Vascular Endothelial ◽  
Advanced Glycation ◽  
Cell Extracts ◽  
Vascular Endothelial Cadherin ◽  
Glycation End Products ◽  
End Products

Endothelial cell (EC) junctions regulate in large part the integrity and barrier function of the vascular endothelium. Advanced glycation end-products (AGEs), the irreversibly formed reactive derivatives of non-enzymic glucose–protein condensation reactions, are strongly implicated in endothelial dysfunction that distinguishes diabetes- and aging-associated vascular complications. The aim of the present study was to determine whether AGEs affect EC lateral junction proteins, with particular regard to the vascular endothelial cadherin (VE-cadherin) complex. Our results indicate that AGE-modified BSA (AGE-BSA), a prototype of advanced glycated proteins, disrupts the VE-cadherin complex when administered to ECs. AGE-BSA, but not unmodified BSA, was found to induce decreases in the levels of VE-cadherin, β-catenin and γ-catenin in the complex and in total cell extracts, as well as a marked reduction in the amount of VE-cadherin present at the cell surface. In contrast, the level of platelet endothelial cell adhesion molecule-1 (PECAM-1), which is located at lateral junctions, was not altered. Supplementation of the cellular antioxidative defences abolished these effects. Finally, the loss of components of the VE-cadherin complex was correlated with increases in vascular permeability and in EC migration. These findings suggest that some of the AGE-induced biological effects on the endothelium could be mediated, at least in part, by the weakening of intercellular contacts caused by decreases in the amount of VE-cadherin present.

scholarly journals Advanced Glycation End-products (AGEs): An emerging concern for processed food industries

2020 ◽  
Author(s):  
Chetan Sharma
Keyword(s):  
Advanced Glycation End Products ◽  
Biological Effects ◽  
Cross Linking ◽  
Processed Foods ◽  
Processed Food ◽  
Advanced Glycation ◽  
Glycation End Products ◽  
End Products ◽  
Cross Links ◽  
Microvascular And Macrovascular Complications

The global food industry is expected to increase more than US $ 7 trillion by 2014. This rise in processed food sector shows that more and more people are diverging towards modern processed foods. As modern diets are largely heat processed, they are more prone to contain high levels of advanced glycation end products (AGEs). AGEs are a group of complex and heterogeneous compounds which are known as brown and fluorescent cross-linking substances such as pentosidine, non-fluorescent cross-linking products such as methylglyoxal-lysine dimers (MOLD), or non-fluorescent, non-cross linking adducts such as carboxymethyllysine (CML) and pyrraline (a pyrrole aldehyde). Animal derived foods that are high in fat and protein are generally AGE-rich and prone to new AGE formation during cooking. Most studies on the biological effects of AGEs have been carried out by administering heated processed foods. AGEs contribute to a variety of microvascular and macrovascular complications through the formation of cross-links between molecules in the basement membrane of the extracellular matrix and by engaging the receptor for advanced glycation end products (RAGE).The chemistry of AGE formation and their patho-biochemistry particularly in relation to the diabetic complications as well as their relation role in the aging discussed. The emerging evidence about the adverse effects of AGEs makes it necessary to investigate the different therapies to inhibit AGEs.

scholarly journals Biological Effects Induced by Specific Advanced Glycation End Products in the Reconstructed Skin Model of Aging

2015 ◽  
Vol 4 (1) ◽  
pp. 54-64 ◽  
Author(s):  
Hervé Pageon ◽  
Hélène Zucchi ◽  
Zhenyu Dai ◽  
David R. Sell ◽  
Christopher M. Strauch ◽  
...  
Keyword(s):  
Advanced Glycation End Products ◽  
Biological Effects ◽  
Skin Model ◽  
Advanced Glycation ◽  
Reconstructed Skin ◽  
Glycation End Products ◽  
End Products
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