Non-nutritive sweeteners are in concomitant with the formation of endogenous and exogenous advanced glycation end-products

Deo, Permal; Chern, Christine; Peake, Brock; Tan, Sze‐Yen

doi:10.1080/09637486.2020.1712683

Cited by 17 publications

(12 citation statements)

References 30 publications

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“…All three studied hydrolysates did not show a specified trend in the BSA‐Sorbitol system and results had some fluctuations. It seems, as reported by Deo et al ( 2020 ), the structure of sugar alcohols, which are similar to reducing sugars, may contribute to the formation of AGEs and their reactive intermediates in both exogenous and endogenous models through autoxidation.…”

Section: Resultssupporting

confidence: 55%

Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end‐products (AGEs)

Arasteh

Barzegar

Gavlighi

2023

Food Science & Nutrition

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Advanced glycation end‐products (AGEs) are produced in the final stage of the Maillard reaction. AGEs formation may be inhibited by natural hydrolysates derived from plant or animal sources. The present study aimed to investigate the antiglycation potential of fish, maize, and whey protein hydrolysates. It was carried out in four model systems, Bovine serum albumin (BSA)‐Glucose, BSA‐Fructose, BSA‐Sorbitol, and BSA‐HFCS (high fructose corn syrup), by evaluation of fluorescent intensity of AGEs after seven days of reaction at 37°C. The results showed that the highest inhibitory effect belonged to 0.16% of FPH (fish protein hydrolysate, percent inhibition ~99.0%), whereas maize protein hydrolysate (MPH) had lower antiglycation activity in comparison with FPH. Among all hydrolysates, whey protein hydrolysate with the lowest degree of hydrolysis showed the weakest inhibitory activity. Overall, our results indicated that the investigated hydrolysates, particularly FPH, have promising antiglycation potential and can be recommended for the production of functional foods.

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Section: Resultssupporting

confidence: 55%

Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end‐products (AGEs)

Arasteh

Barzegar

Gavlighi

2023

Food Science & Nutrition

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“…The level of fructosamine was measured as detailed elsewhere (Deo et al ., 2020a). Samples that showed greater than 50% inhibition at 1000 μg mL −1 were further investigated for the IC 50 values.…”

Section: Methodsmentioning

confidence: 99%

“…A glucose‐BSA glycation model was prepared as previously described (Kim et al ., 2020; Deo et al ., 2020a). Appropriate controls (BSA only), negative controls (AGE‐BSA) and positive control (AGE‐BSA‐AG) were also prepared.…”

Section: Methodsmentioning

confidence: 99%

“…For CML and CEL levels, samples were prepared using acid hydrolysis whereas for MG‐H1 samples were prepared using enzymatic hydrolysis levels as previously described (Deo et al ., 2020a, 2020b). Analysis of CML, CEL and MG‐H1 were conducted using a SCIEX QTRAP 6500 liquid chromatography‐mass spectrometer (Sciex, Framingham, MA, USA) and detected in ESI positive multiple reaction monitoring (MRM) mode with the following transitions m/z 147.4 > 83.9 (Lys), 151.2 > 87.9 ([ 4 H 2 ] Lys), 205.1 > 84 (CML), 207.1 > 129.9 ([ 2 H 2 ]‐CML), 219.2 > 130.2 (CEL), 222.2 > 134.2 ([ 4 H 2 ] CEL), 229.2 > 116.1 (MG‐H1) and 232.2 > 116.1 ([ 3 H 2 ] MG‐H1).…”

Section: Methodsmentioning

confidence: 99%

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Holothuria scabra Jaegar 1833 (Sandfish) extracts and collagens modulate protein‐bound N^ε‐carboxymethyllysine, N^ε‐carboxyethyllysine and methylglyoxal‐derived hydroimidazolone‐1 levels

Wong

Jaunay

Lau

et al. 2023

Int J of Food Sci Tech

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Summary In this study, sea cucumber (Holothuria scabra; Jaegar 1833) extracts and collagens were evaluated for inhibitory properties of protein‐bound advanced glycation end products (AGEs). Processed dried sea cucumber with salt extract showed a significant lower IC50 value for fluorescent AGEs (9.19 ± 7.68 μg mL−1, P < 0.05) and fructosamine (503.47 ± 46.37 μg mL−1, P < 0.05), respectively. Processed dried with and without salt extracts significantly reduced the Nε‐carboxymethyllysine (CML) and methylglyoxal‐derived hydroimidazolone‐1 (MG‐H1) levels tested at 250 μg mL−1. Smoked dried and fresh‐dried extracts significantly reduced the Nε‐carboxyethyllysine (CEL) levels tested at 250 μg mL−1. Pepsin‐solubilised collagen and the crude collagen fibrils significantly reduced CML and MG‐H1 levels whereas CEL levels were unchanged. Pearson's correlation analysis showed that protein‐bound AGE and CML inhibition significantly correlated with the total phenolic and antioxidant activities, respectively. This study provides a strong rationale for further investigation aimed at identifying the active compounds responsible for the observed effects on biomarkers relevant to diabetes.

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“…AGEs also cause the intermolecular cross-linking of collagen which contribute in increasing vascular stiffness, systolic hypertension, diastolic dysfunction as well as diminished arterial and myocardial compliance (Cooper et al 2001). Several anti-glycating agents like aminoguanidine, pyridoxamine, etc., have been reported which either inhibit the formation or reduced deleterious impact of AGEs (Deo et al 2020;Kumar et al 2021).…”

Section: Introductionmentioning

confidence: 99%

Effect of different artificial sweeteners on protein glycation

Kumar

Ali

2023

Acta Biol Szeged

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Glycation refers to the non-enzymatic molecular interaction between carbonyl group of sugars and amino groups of macromolecules viz. proteins, DNA, and lipids leading to the generation of Schiff’s base, Amadori products, and finally converted to deleterious advanced glycation end-products (AGEs). Several diseases such as neurodegenerative or mental disorders, cardiovascular complications, as well as diabetes, and its related complications show glycated product involvement. Hyperglycemia and diabetes are the main diseases in which AGEs formation and its accumulation are enhanced and cause secondary complications. This study was performed to investigate the antiglycation and anti-aggregation potential of Food and Drug Administration-approved artificial sweeteners. The in vitro glycation system (BSA and glucose) was incubated along with artificial sweeteners viz acesulfame potassium, saccharin sodium, sucralose, aspartame, and neotame for 35 days at 37 °C. The conventional analytical methods such as browning, NBT assay, DNPH assay, and assessment of fluorescent AGEs were carried out spectroscopically to check the amount of glycation products. The presence of the mentioned artificial sweeteners in the glycation system showed inhibition of carbonyl content, total AGEs generation, and aggregation of β-amyloid structures. On day 35, acesulfame potassium reduced carbonyl content by 62.63 ± 0.91%, total AGEs generation by 49.39 ± 0.82%, and β-amyloid aggregation observed by Thioflavin-T assay by 43.45 ± 1.14%. The tested artificial sweeteners exhibited potential antiglycation and anti-aggregation activity in vitro in protein, BSA. They may be used as a therapeutic agent for the management of diabetes and its complications.

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Non-nutritive sweeteners are in concomitant with the formation of endogenous and exogenous advanced glycation end-products

Cited by 17 publications

References 30 publications

Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end‐products (AGEs)

Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end‐products (AGEs)

Holothuria scabra Jaegar 1833 (Sandfish) extracts and collagens modulate protein‐bound N^ε‐carboxymethyllysine, N^ε‐carboxyethyllysine and methylglyoxal‐derived hydroimidazolone‐1 levels

Effect of different artificial sweeteners on protein glycation

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Non-nutritive sweeteners are in concomitant with the formation of endogenous and exogenous advanced glycation end-products

Cited by 17 publications

References 30 publications

Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end‐products (AGEs)

Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end‐products (AGEs)

Holothuria scabra Jaegar 1833 (Sandfish) extracts and collagens modulate protein‐bound Nε‐carboxymethyllysine, Nε‐carboxyethyllysine and methylglyoxal‐derived hydroimidazolone‐1 levels

Effect of different artificial sweeteners on protein glycation

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Product

Resources

About

Holothuria scabra Jaegar 1833 (Sandfish) extracts and collagens modulate protein‐bound N^ε‐carboxymethyllysine, N^ε‐carboxyethyllysine and methylglyoxal‐derived hydroimidazolone‐1 levels