Advanced glycation End-products (AGEs): an emerging concern for processed food industries

Abstract

The global food industry is expected to increase more than US $ 7 trillion by 2014. This rise in processed food sector shows that more and more people are diverging towards modern processed foods. As modern diets are largely heat processed, they are more prone to contain high levels of advanced glycation end products (AGEs). AGEs are a group of complex and heterogeneous compounds which are known as brown and fluorescent cross-linking substances such as pentosidine, non-fluorescent cross-linking products such as methylglyoxal-lysine dimers (MOLD), or non-fluorescent, non-cross linking adducts such as carboxymethyllysine (CML) and pyrraline (a pyrrole aldehyde). The chemistry of the AGEs formation, absorption and bioavailability and their patho-biochemistry particularly in relation to different complications like diabetes and ageing discussed. The concept of AGEs receptor -RAGE is mentioned. AGEs contribute to a variety of microvascular and macrovascular complications through the formation of cross-links between molecules in the basement membrane of the extracellular matrix and by engaging the receptor for advanced glycation end products (RAGE). Different methods of detection and quantification along with types of agents used for the treatment of AGEs are reviewed. Generally, ELISA or LC-MS methods are used for analysis of foods and body fluids, however lack of universally established method highlighted. The inhibitory effect of bioactive components on AGEs by trapping variety of chemical moieties discussed. The emerging evidence about the adverse effects of AGEs makes it necessary to investigate the different therapies to inhibit AGEs.

Intake of dietary advanced glycation end products influences inflammatory markers, immune phenotypes, and antiradical capacity of healthy elderly in a little‐studied population

“…Relatively higher dAGE intake by our subjects is worrisome, bearing in mind that this intake (from a rural Pakistani sample with relatively limited access to and availability of processed food) closely resembles that of subjects from New York (city with high accessibility to, availability, and consumption of ultraprocessed foods), which have a high quantity of dAGEs (Sharma, Kaur, Thind, Singh, & Raina, ; Steele et al, ). It is difficult to establish comparisons among these studies due to differences in the study subjects and study designs; however, regional dietary patterns could explain in part these differences.…”

Potential of grape byproducts as functional ingredients in baked goods and pasta

“…Foods thermal processing is related to the formation of AGEs that are considered promoters of oxidative stress, aging, diabetes, cancer, degenerative diseases, and hormonal disruption (Ravichandran et al, 2019). The phenolic antioxidants have an inhibitory effect on AGEs, depending on their free-radical scavenging activity and concentration, heating temperature, and time (Mildner-Szkudlarz et al, 2015;Sharma, Kaur, Thind, Singh, & Raina, 2015). Carboxylmethyllysine (CML) is one of the AGEs detected in muffins, its concentration being reduced by grape-pomace addition (Mildner-Szkudlarz et al, 2015).…”

Main anthraquinone components in Aloe vera and their inhibitory effects on the formation of advanced glycation end-products

“…One representative AGE, N e -(carboxymethyl)lysine (CML), formed from the reaction of GO and MGO with lysine (Bosch, et al, 2007). Although these polymeric products contribute to product flavor, which is linked to the color and texture of foodstuffs (Martins, Jongen, & van Boekel, 2000;Sharma, Kaur, Thind, Singh, & Raina, 2015;Wang, Qian, & Yao, 2011), they are also associated with some aged-related diseases in vivo.…”