Literature DB >> 25611617

Increased accumulation of protein-bound N(ε)-(carboxymethyl)lysine in tissues of healthy rats after chronic oral N(ε)-(carboxymethyl)lysine.

Mei Li1, Maomao Zeng, Zhiyong He, Zongping Zheng, Fang Qin, Guanjun Tao, Shuang Zhang, Jie Chen.   

Abstract

In recent years, chronic diseases related to advanced glycation end products (AGEs) have attracted more attention. Because diet is an important exogenous source of AGEs, this study aimed to investigate the effects of chronic oral administration of pure N(ε)-(carboxymethyl)lysine (CML) (a major AGE) at 60 mg kg(-1) per day on healthy Sprague-Dawley rats. After administration for 12 weeks, the levels of protein-bound CML were increased to 202 ± 17, 167 ± 47, 217 ± 44, 107 ± 4, 144 ± 23, and 33 ± 7 μg/g dry matter in the kidneys, heart, liver, lungs, spleen, and pancreas, respectively, in comparison with control values of 98 ± 1, 90 ± 15, 140 ± 42, 76 ± 18, 115 ± 15, and 30 ± 4 μg/g dry matter. The difference was significant (p < 0.05) for the kidneys, heart, liver, and lungs, whereas no significant increase was seen in the spleen and pancreas. Furthermore, serum blood urea nitrogen (BUN), creatinine (CREA), alanine aminotransferase (ALT), and aspartate aminotransferase (AST) values increased significantly (p < 0.05), as evidence of impaired kidney and liver function. Additionally, the rats' fasting blood glucose (FBG) levels remained within the normal range, indicating that chronic intake of CML does not promote a rise in blood glucose. These results clearly indicate that a CML-rich diet might be a potential health risk in humans, particularly with respect to kidney and liver function.

Entities:  

Keywords:  Nε-(carboxymethyl)lysine; advanced glycation end products; fasting blood glucose; serum markers; tissues

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Year:  2015        PMID: 25611617     DOI: 10.1021/jf505063t

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  8 in total

1.  Effects of raw meat and process procedure on Nε-carboxymethyllysine and Nε-carboxyethyl-lysine formation in meat products.

Authors:  Ligang Yu; Chang Gao; Maomao Zeng; Zhiyong He; Linxiang Wang; Shuang Zhang; Jie Chen
Journal:  Food Sci Biotechnol       Date:  2016-08-31       Impact factor: 2.391

Review 2.  Advanced Glycation End Products (AGEs) and Chronic Kidney Disease: Does the Modern Diet AGE the Kidney?

Authors:  Amelia K Fotheringham; Linda A Gallo; Danielle J Borg; Josephine M Forbes
Journal:  Nutrients       Date:  2022-06-28       Impact factor: 6.706

Review 3.  The role of endogenous versus exogenous sources in the exposome of putative genotoxins and consequences for risk assessment.

Authors:  Ivonne M C M Rietjens; Arand Michael; Hermann M Bolt; Bourdoux Siméon; Hartwig Andrea; Hinrichsen Nils; Kalisch Christine; Mally Angela; Pellegrino Gloria; Ribera Daniel; Thatcher Natalie; Eisenbrand Gerhard
Journal:  Arch Toxicol       Date:  2022-03-06       Impact factor: 6.168

4.  Effect of fatty acids and triglycerides on the formation of lysine-derived advanced glycation end-products in model systems exposed to frying temperature.

Authors:  Yuting Wang; Huiyu Hu; David Julian McClements; Shaoping Nie; Mingyue Shen; Chang Li; Yousheng Huang; Jie Chen; Maomao Zeng; Mingyong Xie
Journal:  RSC Adv       Date:  2019-05-14       Impact factor: 3.361

5.  Digestibility of Bovine Serum Albumin and Peptidomics of the Digests: Effect of Glycation Derived from α-Dicarbonyl Compounds.

Authors:  Bulei Sheng; Lotte Bach Larsen; Thao T Le; Di Zhao
Journal:  Molecules       Date:  2018-03-21       Impact factor: 4.411

6.  Knockout of receptor for advanced glycation end-products attenuates age-related renal lesions.

Authors:  Thibault Teissier; Valentine Quersin; Viviane Gnemmi; Maité Daroux; Mike Howsam; Florian Delguste; Cécile Lemoine; Chantal Fradin; Ann-Marie Schmidt; Christelle Cauffiez; Thierry Brousseau; François Glowacki; Frédéric J Tessier; Eric Boulanger; Marie Frimat
Journal:  Aging Cell       Date:  2019-02-22       Impact factor: 9.304

7.  Development of a novel Maillard reaction-based time-temperature indicator for monitoring the fluorescent AGE content in reheated foods.

Authors:  Bei Hu; Lin Li; Yi Hu; Di Zhao; Yuting Li; Mingquan Yang; Aijuan Jia; Sui Chen; Bing Li; Xia Zhang
Journal:  RSC Adv       Date:  2020-03-11       Impact factor: 3.361

8.  Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey.

Authors:  Søren D Nielsen; Lotte J Knudsen; Line T Bækgaard; Valentin Rauh; Lotte B Larsen
Journal:  Foods       Date:  2022-03-22
  8 in total

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