Advanced Glycation and Lipoxidation End Products–Amplifiers of Inflammation: The Role of Food

Bengmark, S

doi:10.1177/0148607107031005430

Cited by 69 publications

(58 citation statements)

References 159 publications

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“…The interactions between AGEs with their specific receptor (RAGE) may be linked to the increased generation of ROS by multiple mechanisms such as by decreasing the activity of SOD and catalase, diminishing glutathione stores, or the activation of protein kinase C (Ramasamy et al, 2005). Glycoxidation may contribute to endothelial dysfunction (Chappey et al, 1997), the cross-linking of collagen and interstitial matrix with reduced turnover and functionality (Avery and Bailey, 2006), the increased release of cytokines that contributes to inflammation and tissue damage (Bengmark, 2007) and to the worsening of insulin resistance (Sandu et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

Association of the glycoxidative stress marker pentosidine with equine laminitis

Valle

Storace

Sanguineti

et al. 2013

The Veterinary Journal

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Ponies suffering from recurrent episodes of laminitis when grazed at pasture (pastureassociated laminitis) exhibit phenotypes similar to those associated with human metabolic syndrome. In humans, evidence suggests that the obesity-related morbidities associated with metabolic syndrome, including diabetes and cardiovascular disease, are caused by an increase in the production of advanced glycoxidation end-products (AGEs). These end-products have been recognised as putative pro-inflammatory mediators and are considered a 'risk factor' for human health. However, the evaluation of AGEs in laminitic ponies has not been explored.The aim of this study was to compare plasma concentrations of the AGE pentosidine (PENT) in ponies presenting with clinical features of equine metabolic syndrome (EMS) with a history of recent laminitis and/or showing signs of laminitis at the time of sampling (LP) with those with no prior history of clinical laminitis (NL). Age, body condition score (BCS) and bodyweight were recorded and blood samples collected for the measurement of plasma concentrations of PENT, glucose, insulin, triglycerides (TG), non-esterified fatty acids (NEFA) and cortisol. Insulin sensitivity was assessed by the reciprocal of the square root of insulin (RISQI) and the insulin:glucose ratio. Plasma PENT concentrations were twofold higher (P < 0.005) in LP than in NL ponies. Significant (P < 0.05) correlations were also evident between PENT and insulin, RISQI, TG and age. These preliminary findings are consistent with the hypothesis that glycoxidation in laminitis is associated with EMS.

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Section: Discussionmentioning

confidence: 99%

Association of the glycoxidative stress marker pentosidine with equine laminitis

Valle

Storace

Sanguineti

et al. 2013

The Veterinary Journal

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“…Moreover, a strong association between RAGE-expression and AGE levels and the severity of Alzheimer's disease has been proposed by different authors [44][45][46][47].…”

Section: Citation: Abate G Delbarba a Marziano M Memo M Uberti D mentioning

confidence: 96%

“…Such increase affects especially tissues with a slow turnover, including tendons, bones, cartilage, and skin and could lead to the tissue stiffness and fragility in these structures [44].…”

Section: Citation: Abate G Delbarba a Marziano M Memo M Uberti D mentioning

confidence: 99%

Advanced Glycation End Products (Ages) in Food: Focusing on Mediterranean Pasta

Abate¹,

Delbarba²,

Marziano³

et al. 2015

J Nutr Food Sci

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Advanced glycation end products, also known as glycotoxins, are a diverse group of highly oxidant compounds with pathogenic significance in aged-chronic disease, including diabetes, cardiovascular disease and neurodegenerative disease. They are produced physiologically in the body when reducing sugar binds to a free amino acid group of macromolecules. Thus conditions such as hyperglycemia and/or oxidative stress can favor AGE product formation, contributing to ageing processes and the exacerbation of pathological states. Beside endogenous AGEs, dietary AGE intake contributes significantly to the body AGE pool. It assumes that if dietary AGE intake gets lower, any chronic disease, such as diabetes and cardiovascular disease can be ameliorated, and even cured. For this reason, recently great attention has been made on the identification and quantification of AGE products in the consumed foods. Here we reviewed some knowledge, found in literature, concerning the formation of AGEs in food, their gastrointestinal absorption, and their toxic effects. In addition original data on AGE content in the Mediterranean pasta was discussed in relation to their production processes and cooking time.

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“…Bez ohledu na potravinový zdroj, jsou AGE/ALE vedou k oslabení imunity vyúsťující v chronické záněty a zvýšený sklon k infekčním chorobám, snížení antioxidační ochrany, narušení mechanizmů oprav DNA, hromadění toxických látek, a co je nejdůležitější, urychlení nástupu a vý-voje různých chronických onemocnění. Glykované proteiny také indukují téměř 50krát více volných radikálů než neglykované (18).…”

Section: Přehledové Práceunclassified

Health Aspects of Thermal Food Processing

Turek¹,

Šíma²,

Bencko³

2014

Hygiena

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SOUHRNSoučasné poznatky moderně chápané nutriční imunologie mají zásadní význam z hlediska aktivit v oblasti ochrany a podpory zdraví. Existuje nespočet dokladů, že neadekvátní nebo snížený nutriční příjem se neodráží jen klasickými příznaky proteinové a energetické malnutrice, ale také nepříznivým ovlivněním až selháváním imunitních funkcí.Stále rostoucí počet in vitro a in vivo experimentálních a klinických studií dokládá, že produkty neenzymatických reakcí, které vznikají při technologickém a kulinárním zpracování potravin mohou hrát významnou roli při vzniku a globálním šíření chronických nesdělných onemocnění. Prokazuje se, že hlavní patogenetický význam mají tzv. konečné produkty pokročilé glykace (AGE, Advanced Glycation End products), lipoxidace (ALE, Advanced Lipoxidation End products), a oxidace proteinů (AOPP, Advanced Oxidation Protein Products), které představují nejdůležitější nutriční složky kumulující se ve vnitřním prostředí organismu v průběhu jeho celého života. V současnosti jsou považovány za nejčastější složky poškozující zdraví a zároveň představující jednu z význam-ných příčinu růstu incidence chronických nesdělných nemocí ve všech zemích, které přijaly "západní" životní styl.Klíčová slova: chronická neinfekční onemocnění -etiologie, technologizovaná strava, Advanced Glycation End products (AGE), Advanced Lipoxidation End products (ALE), Advanced Oxidation Protein Products (AOPP) SUMMARYThe recent results of research in the field of nutritional immunology have a wide impact on health protection and promotion-related activities. There is a great deal of evidence showing that the inadequate or lowered nutritional intake is reflected in both protein-energetic malnutrition and immune system disorders.A growing number of in vitro/in vivo experimental and clinical studies documents that the products of non-enzymatic reactions formed during technological and culinary processing of food may play a major role in the emergence and global spread of chronic non-communicable diseases.Evidence mainly points to the pathogenic role of advanced glycation end products (AGE), advanced lipoxidation end products (ALE), and advanced oxidation protein products (AOPP), which represent the most important dietary compounds that accumulate within the internal milieu of an organism over a whole life span. Currently, these factors are regarded as one of a row of causations with strong negative influence on health and the most frequent causative agents of increasing chronic disease burden in all countries which adopt a 'westernized lifestyle'.

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Advanced Glycation and Lipoxidation End Products–Amplifiers of Inflammation: The Role of Food

Cited by 69 publications

References 159 publications

Association of the glycoxidative stress marker pentosidine with equine laminitis

Association of the glycoxidative stress marker pentosidine with equine laminitis

Advanced Glycation End Products (Ages) in Food: Focusing on Mediterranean Pasta

Health Aspects of Thermal Food Processing

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