Short-term effects of dietary advanced glycation end products in rats

The British Journal of Nutrition
Malene Wibe PoulsenLars Ove Dragsted

Abstract

Dietary advanced glycation end products (AGE) formed during heating of food have gained interest as potential nutritional toxins with adverse effects on inflammation and glucose metabolism. In the present study, we investigated the short-term effects of high and low molecular weight (HMW and LMW) dietary AGE on insulin sensitivity, expression of the receptor for AGE (RAGE), the AGE receptor 1 (AGER1) and TNF-α, F2-isoprostaglandins, body composition and food intake. For 2 weeks, thirty-six Sprague-Dawley rats were fed a diet containing 20 % milk powder with different proportions of this being given as heated milk powder (0, 40 or 100 %), either native (HMW) or hydrolysed (LMW). Gene expression of RAGE and AGER1 in whole blood increased in the group receiving a high AGE LMW diet, which also had the highest urinary excretion of the AGE, methylglyoxal-derived hydroimidazolone 1 (MG-H1). Urinary excretion of N ε -carboxymethyl-lysine increased with increasing proportion of heat-treated milk powder in the HMW and LMW diets but was unrelated to gene expression. There was no difference in insulin sensitivity, F2-isoprostaglandins, food intake, water intake, body weight or body composition between the groups. In conclusion, RAGE and AG...Continue Reading

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Citations

Apr 13, 2018·Journal of the Science of Food and Agriculture·Chih-Yuan KoSzu-Chuan Shen
Aug 23, 2019·Critical Reviews in Food Science and Nutrition·Glenn A A van LieshoutKasper A Hettinga
Apr 4, 2020·Angiology·Elena M Yubero-Serrano, Pablo Pérez-Martínez
Jul 28, 2020·The British Journal of Nutrition·Parivash GhorbaninejadSakineh Shab-Bidar
Nov 7, 2017·Annual Review of Medicine·Barry I Hudson, Marc E Lippman
Jul 12, 2017·Current Diabetes Reports·Claudia Luévano-ContrerasMa Eugenia Garay-Sevilla
Oct 3, 2021·Molecular Nutrition & Food Research·Rebeca BerdúnManuel Portero-Otin

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