Determination of advanced glycation endproducts in cooked meat products

Chen, Gengjun; Smith, J. Scott

doi:10.1016/j.foodchem.2014.06.081

Cited by 143 publications

(92 citation statements)

References 26 publications

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“…Many foods, especially high temperature treated foods, have substantial levels of CML, pentosidine or other AGEs [15,16]. Furthermore, CML and/or pentosidine levels in human circulation could be increased by dietary intake of AGE-containing foods [3,4].…”

Section: Discussionmentioning

confidence: 99%

RETRACTED: Advanced Glycation End-Products Enhance Lung Cancer Cell Invasion and Migration

Hsia

Yin

Mong

2016

IJMS

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Effects of carboxymethyllysine (CML) and pentosidine, two advanced glycation end-products (AGEs), upon invasion and migration in A549 and Calu-6 cells, two non-small cell lung cancer (NSCLC) cell lines were examined. CML or pentosidine at 1, 2, 4, 8 or 16 μmol/L were added into cells. Proliferation, invasion and migration were measured. CML or pentosidine at 4–16 μmol/L promoted invasion and migration in both cell lines, and increased the production of reactive oxygen species, tumor necrosis factor-α, interleukin-6 and transforming growth factor-β1. CML or pentosidine at 2–16 μmol/L up-regulated the protein expression of AGE receptor, p47phox, intercellular adhesion molecule-1 and fibronectin in test NSCLC cells. Matrix metalloproteinase-2 protein expression in A549 and Calu-6 cells was increased by CML or pentosidine at 4–16 μmol/L. These two AGEs at 2–16 μmol/L enhanced nuclear factor κ-B (NF-κ B) p65 protein expression and p38 phosphorylation in A549 cells. However, CML or pentosidine at 4–16 μmol/L up-regulated NF-κB p65 and p-p38 protein expression in Calu-6 cells. These findings suggest that CML and pentosidine, by promoting the invasion, migration and production of associated factors, benefit NSCLC metastasis.

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Section: Discussionmentioning

confidence: 99%

RETRACTED: Advanced Glycation End-Products Enhance Lung Cancer Cell Invasion and Migration

Hsia

Yin

Mong

2016

IJMS

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“…To our knowledge, no other study has analyzed the different types of seafood and the risk of hypertension. Although speculative, these findings could be related to processing methods of canned tuna and salmon (information not obtained in the FFQ), and potentially high levels of MRPs in cooked salmon 24-26,41 .…”

Section: Discussionmentioning

confidence: 99%

Long-term intake of animal flesh and risk of developing hypertension in three prospective cohort studies

Borgi

Curhan

Willett

et al. 2015

Journal of Hypertension

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Objective Prospective data are scarce on the relation of red meat, seafood, and poultry consumption with hypertension risk. Although red and processed meats are generally considered to have adverse cardiovascular consequences, seafood is believed to be protective and poultry's effect is controversial. Methods We prospectively examined the independent association of long-term intake of animal flesh with incident hypertension in three longitudinal cohort studies of non-hypertensive individuals: Nurses' Health Study I (NHS I, n=62,273 women), Nurses' Health Study II (NHS II, n=88,831 women), and Health Professionals Follow-up Study (HPFS, n=37,414 men). We used multivariable Cox proportional hazards regression to study the associations of different types of animal flesh with the risk of developing hypertension while controlling for other hypertension risk factors. We then used fixed effects meta-analysis to derive pooled estimates of effect. Results Compared with participants whose consumption was <1 serving/month, the pooled hazard ratios (HR) among those whose intake was ≥1 serving/day were 1.30 (95% CI: 1.23-1.39) for total meat (a combination of processed and unprocessed red meat), 1.22 (1.12-1.34) for poultry, and 1.05 (0.98-1.13) for seafood. Seafood was associated with an increased risk of hypertension in HPFS and NHS II, but not NHS I. Consumption of any animal flesh ≥1 serving/day was associated with an increased hypertension risk (pooled HR=1.30 [1.16-1.47]). Conclusions Long-term intake of meat and poultry were associated with increased risk of hypertension. In contrast to our hypothesis, we found a weak but significant trend towards an increased risk of hypertension with increasing seafood consumption.

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“…CML could be found in many high temperature processed foods [16]. It is reported that dietary consumption of AGEs rich foods led to increasing circulating AGEs level [3,4].…”

Section: Discussionmentioning

confidence: 99%

Carboxymethyllysine, an Advanced Glycation End-Product, Promotes the Invasion and Migration of Lung Cancer A549 Cells

Hsia¹

2017

CMR

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Effects of carboxymethyllysine (CML), an advanced glycation end-product (AGE), at 1, 2, 4, 8 or 16 µmol/l upon invasion and migration of A549 cells, non-small cell lung cancer (NSCLC) cells, were investigated. Results showed that CML at used test doses did not affect A549 cell growth. However, CML at 4-16 µmol/l enhanced both invasion and migration, and stimulated the release of reactive oxygen species, interleukin-6 and tumor necrosis factor-alpha in A549 cells. CML at 2-16 µmol/l increased protein expression of AGE receptor, p47 phox , intercellular adhesion molecule-1, fibronectin, kappa-B (NF-κB) p65 and p-p38 in A549 cells. CML only at 4-16 µmol/l increased matrix metalloproteinase-2 expression in A549 cells. These findings indicated that CML might benefit NSCLC metastasis through promoting invasion and migration.

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Determination of advanced glycation endproducts in cooked meat products

Cited by 143 publications

References 26 publications

RETRACTED: Advanced Glycation End-Products Enhance Lung Cancer Cell Invasion and Migration

RETRACTED: Advanced Glycation End-Products Enhance Lung Cancer Cell Invasion and Migration

Long-term intake of animal flesh and risk of developing hypertension in three prospective cohort studies

Carboxymethyllysine, an Advanced Glycation End-Product, Promotes the Invasion and Migration of Lung Cancer A549 Cells

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