Foods,
Journal Year:
2024,
Volume and Issue:
13(24), P. 4045 - 4045
Published: Dec. 14, 2024
Advanced
glycation
end
products
(AGEs)
are
produced
in
foods
during
their
thermal
treatment
through
routes
like
the
Maillard
reaction.
They
have
been
linked
to
various
health
issues
such
as
diabetes,
neurodegenerative
disorders,
and
cardiovascular
diseases.
There
multiple
pathways
which
AGEs
can
form
body.
Therefore,
this
review
work
aims
explore
formation
of
gain
insights
into
generation
mechanisms.
Furthermore,
has
analyzed
recent
trends
detection
inhibition
food
matrices.
It
be
highlighted,
based
on
surveyed
literature,
that
UHPLC-Orbitrap-Q-Exactive-MS
UPLC-ESI-MS/MS
produce
highly
sensitive
results
with
a
low
limit
levels
for
Moreover,
works
inhibitory
agents
spices,
herbs,
fruits,
vegetables,
hydrocolloids,
plasma-activated
water,
probiotic
bacteria
were
assessed
capacity
suppress
simulation
models.
Overall,
it
is
essential
decrease
occurrence
products,
future
scope
might
include
studying
interaction
macromolecular
components
minimize
production
without
sacrificing
organoleptic
qualities
processed
foods.
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2025,
Volume and Issue:
24(2)
Published: Feb. 19, 2025
Abstract
The
widespread
consumption
of
ultra‐processed
foods
(UPFs)
results
from
industrialization
and
globalization,
with
their
elevated
content
sugar,
fat,
salt,
additives,
alongside
the
formation
dietary
advanced
glycation
end
products
(AGEs),
generating
considerable
health
risks.
These
risks
include
an
increased
incidence
diabetes,
cardiovascular
diseases,
neurodegenerative
disorders.
This
review
explores
mechanisms
AGE
in
UPFs
evaluates
emerging
technologies
additives
aimed
at
mitigating
these
Both
thermal
methods
(air
frying,
low‐temperature
vacuum
heating,
microwave
infrared
heating)
non‐thermal
techniques
(high‐pressure
processing,
pulsed
electric
fields,
ultrasound,
cold
plasma)
are
discussed
for
potential
reduction.
Additionally,
efficacy
exogenous
including
amino
acids,
polysaccharides,
phenolic
compounds,
nanomaterials,
inhibiting
formation,
though
may
vary
depending
on
specific
additive
food
matrix.
findings
demonstrate
promise
reducing
AGEs,
potentially
contributing
to
healthier
processing
practices
promotion
improved
public
outcomes.
International Journal of Molecular Sciences,
Journal Year:
2024,
Volume and Issue:
25(13), P. 7319 - 7319
Published: July 3, 2024
Cardiomyocyte
dysfunction
and
cardiovascular
diseases
(CVDs)
can
be
classified
as
ischemic
or
non-ischemic.
We
consider
the
induction
of
cardiac
tissue
by
intracellular
advanced
glycation
end-products
(AGEs)
in
cardiomyocytes
a
novel
type
non-ischemic
CVD.
Various
types
AGEs
generated
from
saccharides
(glucose
fructose)
their
intermediate/non-enzymatic
reaction
byproducts.
Recently,
certain
(
Journal of Food Science,
Journal Year:
2024,
Volume and Issue:
89(6), P. 3745 - 3758
Published: May 16, 2024
α-Dicarbonyls
and
advanced
glycation
end
products
(AGEs)
are
the
heat-induced
potential
toxicants
commonly
found
in
thermally
processed
foods
due
to
Maillard
reaction.
Research
has
shown
that
both
α-dicarbonyls
AGEs
can
cause
oxidative
stress
inflammation
have
a
positive
link
with
several
chronic
diseases,
such
as
diabetes.
This
study
consumed
berry
fruits
exhibited
excellent
methylglyoxal
(MGO)-trapping
antiglycative
activities,
positively
associated
their
total
phenolic
flavonoid
contents.
Blackcurrant
strongest
MGO-trapping
activities
among
tested
fruits.
In
addition,
we
demonstrated
fortification
blackcurrant
significantly
reduced
formation
chocolate
cookies
marinated
ground
pork.
Delphinidin
cyanidin
glycosides
were
identified
primary
bioactive
compounds
of
trapped
MGO
form
corresponding
mono-
di-MGO
adducts.
suggested
anthocyanins
might
serve
novel
additive
reduce
consumption
dietary
reactive
carbonyl
species
from
animal-
plant-derived
foods.
PRACTICAL
APPLICATION:
The
levels
pork
when
fortified
blackcurrant.
be
agent
inhibiting
International Journal of Molecular Sciences,
Journal Year:
2024,
Volume and Issue:
25(17), P. 9632 - 9632
Published: Sept. 5, 2024
Proteins,
saccharides,
and
low
molecular
organic
compounds
in
the
blood,
urine,
saliva
could
potentially
serve
as
biomarkers
for
diseases
related
to
diet,
lifestyle,
use
of
illegal
drugs.
Lifestyle-related
(LSRDs)
such
diabetes
mellitus
(DM),
non-alcoholic
steatohepatitis,
cardiovascular
disease,
hypertension,
kidney
osteoporosis
develop
into
life-threatening
conditions.
Therefore,
there
is
an
urgent
need
their
early
diagnosis.
Advanced
glycation
end-products
(AGEs)
are
associated
with
LSRDs
may
induce/promote
LSRDs.
The
presence
AGEs
body
fluids
represent
a
biomarker
Urine
samples
be
used
detecting
AGEs,
urine
collection
convenient
non-invasive.
However,
detection
identification
AGE-modified
proteins
challenging,
concentrations
might
extremely
low.
To
address
this
issue,
we
propose
new
analytical
approach.
This
strategy
employs
method
previously
introduced
by
us,
which
combines
slot
blotting,
our
unique
lysis
buffer
named
Takata’s
buffer,
polyvinylidene
difluoride
membrane,
conjunction
electrospray
ionization-mass
spectrometry
(ESI)/matrix-assisted
laser
desorption/ionization-mass
(MALDI-MS).
novel
detect
proteins,
peptides,
free-type
samples.
Biomolecules,
Journal Year:
2024,
Volume and Issue:
14(12), P. 1492 - 1492
Published: Nov. 23, 2024
Advanced
glycation
end-products
(AGEs)
are
products
of
a
non-enzymatic
reaction
between
amino
acids
and
reducing
sugars.
Glycated
human
serum
albumin
(HSA)
increases
in
diabetics
as
consequence
elevated
blood
glucose
levels
glycating
metabolites
like
methylglyoxal
(MGO).
The
impact
different
types
on
the
immunomodulatory
properties
HSA
is
poorly
understood
studied
here.
was
glycated
with
D-glucose,
MGO,
or
glyoxylic
acid
(CML).
Glycation-related
biochemical
changes
were
characterized
using
various
methods.
binding
differentially
to
AGE
receptors
determined
inhibition
ELISAs,
inflammatory
markers
macrophage
cell
line
THP-1
adherent
monocytes
isolated
from
peripheral
mononuclear
cells
(PBMCs)
studied.
All
methods
led
unique
profiles
had
distinct
protein
structure.
Glycation
resulted
increased
receptors,
MGO
modification
showing
highest
binding,
followed
by
and,
lastly,
CML.
Additionally,
expression
pro-inflammatory
macrophages
enhanced
phosphorylation
NF-κB
p65.
same
pattern,
although
less
prominent,
observed
for
CML,
respectively.
An
increase
also
PBMC-derived
exposed
all
forms
HSA,
HSA-CML
significantly
higher
response.
In
conclusion,
type
impacts
immune
functional
readouts
potential
relevance
diabetes.
Foods,
Journal Year:
2023,
Volume and Issue:
12(20), P. 3788 - 3788
Published: Oct. 16, 2023
This
study
aims
to
evaluate
the
relationship
between
four
processing
stages
of
cooked
sausage
preparation
(raw,
drying,
baking,
and
steaming)
formation
advanced
glycation
end
products
(AGEs),
1,2-dicarbonyl
compounds,
lipid
protein
oxidation
in
sausages
with
spices.
Baking
steaming
significantly
promoted
oxidation.
The
Nε-carboxymethyllysine
(CML)
content
increased
from
4.32-4.81
µg/g
raw
samples
10.68-16.20
steamed
sausages.
Nε-carboxyethyllysine
(CEL)
concentrations
by
approximately
1.7-3.7
times
after
steaming.
methylglyoxal
concentration
dramatically
baking
then
rapidly
decreased
stage.
Chili
CML
CEL.
CEL
containing
garlic,
but
yellow
mustard
garlic
slightly
reduced
spices
stability
sausages,
increasing
malondialdehyde
carbonyls.
Lipid
3-deoxyglucosone
positively
correlated
levels.
Black
pepper
had
no
impact
on
when
were
baked
remarkably
both
Thus,
depends
specific
used
category
AGEs
formed.
