OC.06.4: Serum Levels of the Soluble Form of the Receptor for Advanced Glycation End Product (Srage) in Patients With Crohn's Disease (Cd)

Ciccocioppo, Rachele; Boccaccio, V.; Imbesi, V.; Russo, M.L.; Betti, E.; Zanellati, G.; Gallia, A.; Cangemi, Giuliana; Corazza, G.R.

doi:10.1016/s1590-8658(11)60182-5

Cited by 1 publication

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“…In addition the role of the RAGE pathway in the DSS model of colonic inflammation needs to be clarified since an elevation of the expression of cell-surface RAGEs 14 and a decreased level of plasma soluble RAGE have been observed in IBD patients. 15,16 When fed with highly heated pellets the mice were exposed to a higher level of melanoidins which may explain the reduction of weight loss observed in this group during the inflammatory reaction. Indeed, melanoidins seem to have prebiotic properties.…”

Section: Discussionmentioning

confidence: 95%

“…Moreover an up-regulation of RAGEs was observed in inflamed intestinal tissues 14 whereas a decrease in serum level of soluble RAGE was observed in patients with IBD. 14,15 However, to our knowledge, any link with dietary MRPs has never been established. In fact it remains difficult to study the interactions between IBD and nutrition since, on the one hand, dietary changes occur due to the presence of IBD and, on the other hand, food may aggravate IBD symptoms without having a causative role in these conditions.…”

Section: Introductionmentioning

confidence: 99%

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Highly heated food rich in Maillard reaction products limit an experimental colitis in mice

et al. 2012

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Maillard reaction products (MRPs) are a mixture of compounds generated after the heat treatment of food. High circulating levels of MRPs have been associated with degenerative pathologies such as diabetes, but little is known about their effect on the gut, the main organ in contact with food-derived MRPs. This study was aimed at determining whether repeated low-level exposure to MRPs, generated via two different heat treatments, can contribute to the modulation of experimental colitis in mice. In the first series of experiments, we tested whether pellets rich in MRPs would increase plasmatic and faecal concentration of MRPs. In the second series, we assessed whether two levels of pellet-derived MRPs would be able to modulate chemically-induced inflammation and affect tissue healing. The ingestion of MRPs correlates with the increase of its plasmatic and faecal concentration. Highly treated pellets were proved to significantly protect against inflammation whereas standard or moderately heated pellets had no effect on the inflammatory course. The chemical analysis of the different pellets indicated that high heating generates more melanoidins. There is a correlation between the exposure to highly heated foods and the reduction of murine inflammation, of which the mechanisms remain to be elucidated.

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Section: Discussionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%