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Nutrients
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Dietary Advanced Glycation End Products and Human Health
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Dietary Advanced Glycation End Products and Human Health

A special issue of Nutrients (ISSN 2072-6643).

Deadline for manuscript submissions: closed (31 March 2019) | Viewed by 25746

Special Issue Editors

Dr. Simone J.P.M. Eussen

E-Mail Website
Guest Editor
Department of Epidemiology, Maastricht University, Cardiovascular Research Institute Maastricht (CARIM), Peter Debyeplein 1, P.O. Box 616, 6200 MD Maastricht, The Netherlands
Interests: (chrono-)nutrition; epidemiology; chronic disease; one-carbon metabolism and kynurenine pathway
Prof. Dr. Casper G. Schalkwijk

E-Mail Website
Guest Editor
Department of Internal Medicine, CARIM School for Cardiovascular Diseases, Maastricht University Medical Center, Universiteitssingel 50, 6200MD Maastricht, The Netherlands
Interests: endothelial cell biology; obesity; insulin resistance; vascular complications; endothelial function
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Advanced glycation end-products (AGEs) are endogenously formed in the body when reducing sugars react with amino acids in proteins and other macromolecules, a process called the Maillard reaction. Similarly, dietary AGEs are being generated when fats and sugars react with proteins in our diet. Over the past decades, dietary habits have dramatically changed due to increased consumption of processed foods, thereby increasing the exposure to dietary AGEs. These dietary AGEs enter the blood circulation, are being metabolized at different tissues and/or excreted in urine. High circulating levels of AGEs have been implicated in inflammation and various adverse cardio-metabolic health outcomes such as insulin resistance, pancreatic beta cell dysfunction, T2DM, arterial stiffness, and even mortality. Although several important contributions have been made in this field, it remains unclear to what extend dietary AGEs indeed play a role in these adverse health outcomes. In this special issue, progress made in aspects of dietary AGEs and human health will be included. We ask the experts in the field to contribute their latest research, perspective, or reviews on this fascinating and rapidly progressing topic. In this special issue, also proceeding papers presented at the
13th International Symposium on the Maillard reaction organized by the International Maillard reaction society (IMARS) held on 10-13th September 2018  in Montreal Canada will be included. Our aim is to provide a comprehensive update of all aspects of dietary AGEs and Human Health.

Dr. Simone J.P.M. Eussen
Prof. Dr. Casper Schalkwijk
Guest Editors

Manuscript Submission Information

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Keywords

  • Human
  • Inflammation
  • Cardio-metabolic
  • Type 2 Diabetes
  • Insulin Resistance
  • pancreatic beta cell dysfunction
  • Vascular function
  • Arterial stiffness
  • CVD
  • Cognitive decline
  • Depression

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Published Papers (3 papers)

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Research

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16 pages, 890 KiB  
Article
Effects of Long-Term Physical Activity and Diet on Skin Glycation and Achilles Tendon Structure
by Joachim Nymann Hjerrild, Alexander Wobbe, Martin B. Stausholm, Anne Ellegaard Larsen, Christian Ohrhammer Josefsen, Nikolaj M. Malmgaard-Clausen, Flemming Dela, Michael Kjaer, S. Peter Magnusson, Mette Hansen, Rene B. Svensson and Christian Couppé
Nutrients 2019, 11(6), 1409; https://doi.org/10.3390/nu11061409 - 22 Jun 2019
Cited by 18 | Viewed by 7294
Abstract
Advanced glycation end-products (AGEs) accumulate with aging and have been associated with tissue modifications and metabolic disease. Regular exercise has several health benefits, and the purpose of this study was to investigate the effect of regular long-term exercise and diet on skin autofluorescence [...] Read more.
Advanced glycation end-products (AGEs) accumulate with aging and have been associated with tissue modifications and metabolic disease. Regular exercise has several health benefits, and the purpose of this study was to investigate the effect of regular long-term exercise and diet on skin autofluorescence (SAF) as a measure of glycation and on Achilles tendon structure. In connection with the 2017 European Masters Athletics Championships Stadia, high-level male athletes (n = 194) that had regularly trained for more than 10 years were recruited, in addition to untrained controls (n = 34). SAF was non-invasively determined using an AGE Reader. Achilles tendon thickness and vascular Doppler activity were measured by ultrasonography, and diet was assessed by a questionnaire. There was no significant difference in SAF between the athletes and controls. However, greater duration of exercise was independently associated with lower SAF. Diet also had an effect, with a more “Western” diet in youth being associated with increased SAF. Furthermore, our data demonstrated that greater Achilles tendon thickness was associated with aging and training. Together, our data indicate that long-term exercise may yield a modest reduction in glycation and substantially increase Achilles tendon size, which may protect against injury. Full article
(This article belongs to the Special Issue Dietary Advanced Glycation End Products and Human Health)
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14 pages, 1435 KiB  
Article
Divergent Changes in Plasma AGEs and sRAGE Isoforms Following an Overnight Fast in T1DM
by Edwin R. Miranda, Kelly N. Z. Fuller, Ryan K. Perkins, Paul J. Beisswenger, Sarah S. Farabi, Lauretta Quinn and Jacob M. Haus
Nutrients 2019, 11(2), 386; https://doi.org/10.3390/nu11020386 - 13 Feb 2019
Cited by 17 | Viewed by 3681
Abstract
Advanced glycation end products (AGEs) promote the development of diabetic complications through activation of their receptor (RAGE). Isoforms of soluble RAGE (sRAGE) sequester AGEs and protect against RAGE-mediated diabetic complications. We investigated the effect of an overnight fast on circulating metabolic substrates, hormones, [...] Read more.
Advanced glycation end products (AGEs) promote the development of diabetic complications through activation of their receptor (RAGE). Isoforms of soluble RAGE (sRAGE) sequester AGEs and protect against RAGE-mediated diabetic complications. We investigated the effect of an overnight fast on circulating metabolic substrates, hormones, AGEs, and sRAGE isoforms in 26 individuals with type 1 diabetes (T1DM). Blood was collected from 26 young (18–30 years) T1DM patients on insulin pumps before and after an overnight fast. Circulating AGEs were measured via LC-MS/MS and sRAGE isoforms were analyzed via ELISA. Glucose, insulin, glucagon, and eGFRcystatin-c decreased while cortisol increased following the overnight fast (p < 0.05). AGEs (CML, CEL, 3DG-H, MG-H1, and G-H1) decreased (21–58%, p < 0.0001) while total sRAGE, cleaved RAGE (cRAGE), and endogenous secretory RAGE (esRAGE) increased (22–24%, p < 0.0001) following the overnight fast. The changes in sRAGE isoforms were inversely related to MG-H1 (rho = −0.493 to −0.589, p < 0.05) and the change in esRAGE was inversely related to the change in G-H1 (rho = −0.474, p < 0.05). Multiple regression analyses revealed a 1 pg/mL increase in total sRAGE, cRAGE, or esRAGE independently predicted a 0.42–0.52 nmol/L decrease in MG-H1. Short-term energy restriction via an overnight fast resulted in increased sRAGE isoforms and may be protective against AGE accumulation. Full article
(This article belongs to the Special Issue Dietary Advanced Glycation End Products and Human Health)
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Review

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15 pages, 911 KiB  
Review
Dietary Advanced Glycation End Products: Digestion, Metabolism and Modulation of Gut Microbial Ecology
by Matthew Snelson and Melinda T. Coughlan
Nutrients 2019, 11(2), 215; https://doi.org/10.3390/nu11020215 - 22 Jan 2019
Cited by 161 | Viewed by 14121
Abstract
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 [...] Read more.
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. Full article
(This article belongs to the Special Issue Dietary Advanced Glycation End Products and Human Health)
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