A Role for Advanced Glycation End Products in Molecular Ageing

Abstract

Ageing is a composite process that involves numerous changes at the cellular, tissue, organ and whole-body levels. These changes result in decreased functioning of the organism and the development of certain conditions, which ultimately lead to an increased risk of death. Advanced glycation end products (AGEs) are a family of compounds with a diverse chemical nature. They are the products of non-enzymatic reactions between reducing sugars and proteins, lipids or nucleic acids and are synthesised in high amounts in both physiological and pathological conditions. Accumulation of these molecules increases the level of damage to tissue/organs structures (immune elements, connective tissue, brain, pancreatic beta cells, nephrons, and muscles), which consequently triggers the development of age-related diseases, such as diabetes mellitus, neurodegeneration, and cardiovascular and kidney disorders. Irrespective of the role of AGEs in the initiation or progression of chronic disorders, a reduction in their levels would certainly provide health benefits. In this review, we provide an overview of the role of AGEs in these areas. Moreover, we provide examples of lifestyle interventions, such as caloric restriction or physical activities, that may modulate AGE formation and accumulation and help to promote healthy ageing.

Plasma Concentrations of High Mobility Group Box 1 Proteins and Soluble Receptors for Advanced Glycation End-Products Are Relevant Biomarkers of Cognitive Impairment in Alcohol Use Disorder: A Pilot Study

“…As a brain aging hallmark under pathological conditions, reduced levels of sRAGE have been specifically described to be a risk biomarker of neurodegenerative conditions [ 52 ], including mild cognitive impairment, early cognitive decline in type-2 diabetes, AD, and vascular dementia, among others [ 28 , 29 , 30 , 31 , 32 , 53 ]. However, increased sRAGE levels were also described to prevent harmful effects of HMGB1–RAGE interaction as an antioxidant response to the amplification of pathological pro-inflammatory processes and exacerbated oxidative stress conditions [ 31 , 54 ]. Interestingly, a recent study demonstrated that chronic alcohol consumption was described to reduce RAGE protein expression in the alveolar macrophage and to increase sRAGE levels in the alveolar lavage, probably through increased MMP-9 activity [ 36 ].…”

Anti-Inflammatory Action of Resveratrol in the Central Nervous System in Relation to Glucose Concentration—An In Vitro Study on a Blood–Brain Barrier Model

“…Additionally, mitochondrial DNA (mtDNA) damage is accompanied by an increase in the production of the chaperone protein HSP-60, which can activate pattern recognition receptors (PRRs) and subsequently induce innate immunity-related inflammation [ 23 ]. Advanced glycation end products (AGEs) also activate PPRs [ 31 ]. CNS inflammation in iatrogenic hypoglycemic states in type 2 diabetes (T2D) is accompanied by increased concentrations of proinflammatory cytokines and elevated white blood cell (WBC) count.…”

Liquid Chromatography with Tandem Mass Spectrometry Analysis of Carboxymethyl Lysine in Indonesian Foods

“…Carboxymethyl lysine is one of several advanced glycation end products (AGEs) that is mostly used to measure the AGE content in foods or in the body [ 1 , 2 , 3 , 4 , 5 ] because of its stability and irreversible structure [ 6 , 7 ]. AGEs also known as glycotoxins, are harmful compounds [ 8 , 9 ] that are formed through nonenzymatic reactions between reducing sugars and foods, resulting in a brownish coloration that was first mentioned by Louis Camille Maillard in 1912 [ 10 ].…”

“…Food preparation has an influence on AGEs’ content through the browning effect and fluorescence formation. Dry-heat cooking techniques such as deep-frying, roasting, baking, and grilling increase the level of AGEs [ 34 ] up to 100-fold from that in untreated food [ 6 , 35 ]. High amounts of fat, animal protein, and cereals are known to result in higher AGEs content as compared to vegetables, fruits, and coffee [ 6 , 35 , 36 ].…”

“…Dry-heat cooking techniques such as deep-frying, roasting, baking, and grilling increase the level of AGEs [ 34 ] up to 100-fold from that in untreated food [ 6 , 35 ]. High amounts of fat, animal protein, and cereals are known to result in higher AGEs content as compared to vegetables, fruits, and coffee [ 6 , 35 , 36 ]. Manufactured foods such as processed nuts and canned meat have high AGEs content [ 37 ].…”