Effects of Maillard reaction and its product AGEs on aging and age-related diseases

Abstract

Maillard reaction (MR) is a non-enzymatic browning reaction commonly seen in food processing, which occurs between reducing sugars and compounds with amino groups. Despite certain advantages based on Maillard reaction products (MRPs) found in some food for health and storage application have appeared, however, the MR occurring in human physiological environment can produce advanced glycation end products (AGEs) by non-enzymatic modifi cation of macromolecules such as proteins, lipids and nucleic acid, which could change the structure and functional activity of the molecules themselves. In this review, we take AGEs as our main object, on the one hand, discuss physiologic aging, that is, age-dependent covalent cross-linking and modifi cation of proteins such as collagen that occur in eyes and skin containing connective tissue. On the other hand, pathological aging associated with autoimmune and infl ammatory diseases, neurodegenerative diseases, diabetes and diabetic nephropathy, cardiovascular diseases and bone degenerative diseases have been mainly proposed. Based on the series of adverse effects of accelerated aging and disease pathologies caused by MRPs, the possible harm caused by some MR can be slowed down or inhibited by artifi cial drug intervention, dietary pattern and lifestyle control. It also stimulates people's curiosity to continue to explore the potential link between the MR and human aging and health, which should be paid more attention to for the development of life sciences.

Developing a Portable Autofluorescence Detection System and Its Application in Biological Samples

“…The statistical analysis revealed a moderate positive correlation between AGEs content and volunteers’ age, with a correlation coefficient of 0.3824. This suggests that AGEs accumulation increases gradually with age, consistent with previous findings regarding the correlation between AGEs and the aging process [ 31 , 32 ]. Additionally, a strong positive correlation (correlation coefficient = 0.6627) was observed between AGEs content and BMI, indicating a significant association between obesity and AGEs formation and accumulation.…”

Identification of Putative Causal Relationships between Blood-Based Biomarkers and Prediabetes-Induced Senescence: A Comprehensive Review

“…Furthermore, the immune system's inflammatory reactions are triggered by the interaction of advanced glycation end products (AGE) and their associated Receptor for AGEs (RAGE) [199,200]. The non-enzymatic glycation of proteins, lipids, and nucleic acids produces AGEs, which attach to RAGE and start signaling cascades, which lead to inflammation and oxidative stress [200]. Tissue damage and dysfunction are the consequences of this interaction, which induces the release of pro-inflammatory cytokines and chemokines.…”

Effect of glycosylation modification on structure and properties of soy protein isolate: A review

“…Moreover, Maillard reaction products (MRPs), such as reduced ketones, aldehydes, and heterocyclic compounds, have distinctive flavor profiles that confer aroma and flavor to baked goods, dairy products, and meat products (Fu et al, 2023). However, too much intake of MRPs may increase the risk of chronic diseases and even cancer, thus threatening human health (Peng et al, 2024). Appropriate reaction conditions can reduce the formation of harmful Maillard intermediate and end products (Liu et al, 2024).…”