Dietary advanced glycation endproducts (AGEs) increase their concentration in plasma and tissues, result in inflammation and modulate gut microbial composition in mice; evidence for reversibility

Autor: Tim Vanmierlo, Willem M. de Vos, Casper G. Schalkwijk, Katja C.W. van Dongen, Suzan Wetzels, Jean L.J.M. Scheijen, Armand M.A. Linkens, Clara Belzer, Marjo P.H. van de Waarenburg, Kristiaan Wouters
Přispěvatelé: Interne Geneeskunde, RS: Carim - V01 Vascular complications of diabetes and metabolic syndrome, RS: Carim - B07 The vulnerable plaque: makers and markers, Pathologie, Psychiatrie & Neuropsychologie, RS: MHeNs - R3 - Neuroscience, MUMC+: MA Alg Onderzoek Interne Geneeskunde (9), Willem Meindert Vos de / Principal Investigator, de Vos & Salonen group, Research Programs Unit, HUMI - Human Microbiome Research
Jazyk: angličtina
Rok vydání: 2021
Předmět:
Glycation End Products
Advanced
030309 nutrition & dietetics
Lysine
PROTEIN
Gut flora
medicine.disease_cause
Toxicology
Mice
AMINO-ACIDS
OXIDATIVE STRESS
Receptor
2. Zero hunger
chemistry.chemical_classification
0303 health sciences
Kidney
INSULIN-RESISTANCE
FOODS
biology
Chemistry
digestive
oral
and skin physiology
Dietary advanced glycation endproducts
Amino acid
medicine.anatomical_structure
LIGANDS
medicine.symptom
medicine.medical_specialty
END-PRODUCTS
N-EPSILON-CARBOXYMETHYLLYSINE
Inflammation
Gut microbiota
03 medical and health sciences
Insulin resistance
Internal medicine
medicine
Animals
MolEco
Toxicologie
030304 developmental biology
VLAG
WIMEK
RECEPTOR
Ultra-performance liquid chromatography tandem mass spectrometry
PATHWAYS
BacGen
biology.organism_classification
medicine.disease
Diet
Gastrointestinal Microbiome
16S rRNA sequencing
Mice
Inbred C57BL
Endocrinology
3111 Biomedicine
Oxidative stress
Food Science
Zdroj: Food Research International, 147:110547. Elsevier
Food Research International 147 (2021)
Food Research International, 147
ISSN: 0963-9969
Popis: Scope: Dietary advanced glycation endproducts (AGEs) are associated with negative biological effects, possibly due to accumulation in plasma and tissues and through modulation of inflammation and gut microbiota. Whether these biological consequences are reversible by limiting dietary AGE intake is unknown.Methods and results: Young healthy C57BL/6 mice were fed a standard chow (n = 10) or a baked chow high AGE-diet (n = 10) (similar to 1.8-6.9 fold increased protein-bound N epsilon-(carboxymethyl)lysine (CML), N epsilon-(1-carboxyethyl) lysine (CEL), and N delta-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine (MG-H1)) for 10 weeks or a switch diet with baked chow for 5 weeks followed by 5 weeks of standard chow (n = 10). We assessed accumulation of AGEs in plasma, kidney, and liver and measured inflammatory markers and gut microbial composition. After 10 weeks of baked chow, a substantial panel of AGEs were increased in plasma, liver, and kidney. These increases were normalized after the switch diet. The inflammatory z-score increased after the baked chow diet. Gut microbial composition differed significantly between groups, with enriched Dubosiella spp. dominating these alterations.Conclusion: A high AGE-diet led to an increase of AGEs in plasma, kidney, and liver and to more inflammation and modification of the gut microbiota. These effects were reversed or discontinued by a diet lower in AGEs.
Databáze: OpenAIRE
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