Article
Biochemistry & Molecular Biology
Cong-Jin Liu, Xiao Yang, Shou-Hui Wang, Xin-Tong Wu, Yan Mao, Jing-Wen Shi, Yu-Bo Fan, Lian-Wen Sun
Summary: Bone loss occurs in astronauts during long-term space flight, and this study investigated the improvement effects of blocking AGEs formation on microgravity-induced bone loss using the AGES formation inhibitor, irbesartan. Results showed that irbesartan significantly inhibited AGEs and 8-OHdG expression, improving bone quality and bone formation process.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Felipe Avila, Nadia Cruz, Jazmin Alarcon-Esposito, Nelida Nina, Hernan Paillan, Katherine Marquez, Denis Fuentealba, Alberto Burgos-Edwards, Cristina Theoduloz, Carmina Vejar-Vivar, Guillermo Schmeda-Hirschmann
Summary: Phenolics from Chilean bean landraces were found to reduce levels of AGEs and oxidative modifications on proteins, with a synergic effect observed between caffeoyl malic acid (CMA) and rutin. This study suggests the potential use of these compounds to inhibit the formation of harmful protein modifications.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Review
Immunology
Martina Maurelli, Paolo Gisondi, Giampiero Girolomoni
Summary: Advanced glycation end products (AGEs) are biologically active compounds that react with proteins to generate reactive aldehydes. They accumulate in tissues during ageing and in various metabolic and inflammatory disorders such as type 2 diabetes, obesity, cardiovascular diseases, chronic renal insufficiency, and psoriasis. The interaction of AGEs with their receptors (RAGEs) leads to cellular signaling, oxidative stress, and activation of inflammatory mediators. AGEs may play a pathogenic role in the intersection of inflammatory and metabolic diseases and could be a potential target for therapeutic strategies.
Review
Food Science & Technology
Lezhen Dong, Ying Li, Qin Chen, Yahui Liu, Zufang Wu, Daodong Pan, Ning Yan, Lianliang Liu
Summary: Advanced glycation end products (AGEs), the products of non-enzymatic browning reactions between reducing sugars and amino acids, are oxidative derivatives resulting from diabetic hyperglycemia and pose a risk for insulin resistance (IR) and type 2 diabetes (T2D). Accumulation of AGEs triggers negative effects such as oxidative stress, inflammation, and gut microbiota imbalance. Recent studies show that cereal polyphenols can inhibit AGEs formation and alleviate T2D. This review highlights the effects of cereal polyphenols in anti-AGEs and T2D treatment, providing new insights into diabetes etiology and treatment.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Nutrition & Dietetics
Nianjie Feng, Yang Shen, Chuanqin Hu, Jiangying Tan, Zhao Huang, Chao Wang, Zhiqiang Guo, Qian Wu, Juan Xiao
Summary: LSOPC demonstrates inhibitory effect on AGE formation in yogurt, positively affecting antioxidant activity and physicochemical properties.
FRONTIERS IN NUTRITION
(2021)
Review
Endocrinology & Metabolism
Bowen Wang, Deepak Vashishth
Summary: Hyperglycemia and oxidative stress in diabetes and aging lead to excessive accumulation of advanced glycation and glycoxidation end products (AGEs/AGOEs) in bone. AGEs/AGOEs disrupt bone turnover and deteriorate bone quality through alterations of organic matrix, mineral, and water content. This review explains the accumulation and impact of AGEs/AGOEs in bone, as well as their targeting in preclinical and clinical investigations for the management of diabetic, osteoporotic, and insufficiency fractures.
Article
Biochemistry & Molecular Biology
Jinming Peng, Guiqiang Liang, Wenjun Wen, Zihui Qiu, Wenye Huang, Qin Wang, Gengsheng Xiao
Summary: This study prepared Penta-O-galloyl-beta-D-glucose (PGG) from tannic acid methanolysis products and investigated its protective effects and mechanism on glucose-induced glycation for the first time. PGG was found to have strong anti-AGEs effects in bovine serum albumin (BSA)-glucose (Glu) and BSA-methylglyoxal (MGO) glycation systems. It inhibits AGEs formation by blocking glycated intermediates, eliminating radicals, and chelating metal ions. Mechanism analysis showed that PGG prevents BSA from glycation by hindering amyloid fibril accumulation, stabilizing BSA secondary structures, and binding partial glycation sites. PGG also displays effective trapping capacities on MGO reactive intermediate. This research suggests PGG as a potential functional ingredient in food materials for preventing diabetic syndrome.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Utkarsh Reddy Addi, Sneha Jakhotia, S. Sreenivasa Reddy, G. Bhanuprakash Reddy
Summary: Aging is a major risk factor for diseases, including neurodegenerative disorders. This study found that the accumulation of AGEs in the brain increases with age, which may lead to neuronal damage by affecting ER homeostasis, UPS, autophagic flux, and neuronal growth factors.
CHEMICO-BIOLOGICAL INTERACTIONS
(2022)
Article
Biochemistry & Molecular Biology
Takashi Nishinaka, Omer Faruk Hatipoglu, Hidenori Wake, Masahiro Watanabe, Takao Toyomura, Shuji Mori, Masahiro Nishibori, Hideo Takahashi
Summary: Advanced glycation end products (AGEs) can suppress STING/TBK1/IRF3 signaling and the effect depends on the type and concentration of carbonyl compounds. Lysine modification appears to be involved in the suppressive effect, and one of the AGEs can enhance signaling activation through toll-like receptor 4.
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS
(2023)
Article
Food Science & Technology
Pei Zhu, Ying Zhang, Chenchen Xie, Huilin Liu, Baoguo Sun
Summary: This study demonstrated that carbon dots derived from highland barley bran can effectively inhibit the formation of advanced glycation end products (AGEs) by reducing the glycosylation sites in glycosylated beta-casein.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Misganaw Asmamaw Mengstie, Endeshaw Chekol Abebe, Awgichew Behaile Teklemariam, Anemut Tilahun Mulu, Melaku Mekonnen Agidew, Muluken Teshome Azezew, Edgeit Abebe Zewde, Assefa Agegnehu Teshome
Summary: Hyperglycemia leads to protein glycation and accumulation of advanced glycation end products, which play a significant role in the development of diabetes complications. Their contribution occurs through receptor-mediated signaling cascade or direct extracellular matrix destruction.
FRONTIERS IN MOLECULAR BIOSCIENCES
(2022)
Review
Biochemistry & Molecular Biology
Toshiyuki Oshitari
Summary: Diabetic retinopathy is a tissue-specific neurovascular impairment in diabetic patients that affects the retina. Advanced glycation end-products (AGEs) are a major pathological factor causing neurovascular coupling impairments. Mechanisms such as AGE-receptor axis, reactive oxygen species, inflammation, and cell death pathways contribute to the impairment of neurovascular units. Neuronal cell death is directly associated with vision reduction in diabetic patients, highlighting the need for neuroprotective therapies targeting AGEs.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Zongshuai Zhu, Anthony Pius Bassey, Ming Huang, Iftikhar Ali Khan
Summary: It is limited to investigate the relationship between protein oxidation and the formation of advanced glycation end products (AGEs) after chicken myofibrillar protein glycation. In this study, protein oxidation models were developed using different concentrations of hydroxyl radicals (center dot OH) after mild glycation of chicken myofibrillar protein. The results showed that AGEs and surface hydrophobicity (H0) levels increased with the addition of hydrogen peroxide (H2O2) concentration, while sulfhydryl group, free amino group, and particle size decreased. The protein carbonyl value increased until a concentration of 10 mmol/L H2O2.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Review
Biochemistry & Molecular Biology
Mariyam Khalid, Georg Petroianu, Abdu Adem
Summary: Persistent hyperglycemia in type 2 diabetes mellitus triggers a glycation reaction, resulting in the formation of AGEs. Binding of AGEs with its receptor RAGE activates various signaling pathways, leading to oxidative stress, inflammation, compromised insulin signaling, metabolic disturbances, pancreatic beta cell toxicity, and epigenetic modifications. This review summarizes the sources of AGEs, their role in metabolic dysfunction, and the AGEs/RAGE signaling cascade in type 2 diabetes mellitus and its associated complications.
Article
Chemistry, Applied
Yajing Xie, H. J. van der Fels-Klerx, Stefan P. J. van Leeuwen, Vincenzo Fogliano
Summary: This study aimed to evaluate the glycation degree in infant formula (IF) in relation to the ingredients of the formula. Results indicated that the protein source, protein composition, and amount and type of carbohydrates determine the level of protein glycation in IFs. The investigated soy-based formula had significantly higher concentrations of arginine and arginine-derived glycation end-products than cow-based and goat-based formulas. IF containing hydrolyzed proteins had higher glycation end-products concentrations than those containing intact proteins. Lactose-containing formula was more prone to glycation than those containing sucrose and maltodextrin. Data showed that the glycation degree in IF cannot be estimated by a single compound, but the complete picture of the glycation end-products should be considered.
Article
Biochemistry & Molecular Biology
Huafang Ding, Xing Hu, Ximing Xu, Guowen Zhang, Deming Gong
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2018)
Article
Agriculture, Multidisciplinary
Huafang Ding, Xiaqing Wu, Junhui Pan, Xing Hu, Deming Gong, Guowen Zhang
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2018)
Article
Agriculture, Multidisciplinary
Rui Wang, Xing Hu, Junhui Pan, Deming Gong, Guowen Zhang
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2019)
Article
Biotechnology & Applied Microbiology
Peng Zhang, Xing Hu
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2018)
Article
Food Science & Technology
Xiaqing Wu, Huafang Ding, Xing Hu, Junhui Pan, Yijing Liao, Deming Gong, Guowen Zhang
JOURNAL OF FUNCTIONAL FOODS
(2018)
Article
Chemistry, Applied
Li Zeng, Huafang Ding, Xing Hu, Guowen Zhang, Deming Gong
Article
Agriculture, Multidisciplinary
Zhisheng Zhou, Xing Hu, Guowen Zhang, Rui Wang, Deming Gong
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2019)
Article
Chemistry, Physical
Rui Wang, Xing Hu, Junhui Pan, Guowen Zhang, Deming Gong
JOURNAL OF MOLECULAR LIQUIDS
(2019)
Article
Food Science & Technology
Meihui Fan, Huafang Ding, Guowen Zhang, Xing Hu, Deming Gong
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Review
Biotechnology & Applied Microbiology
Peng Zhang, Qian Chen, Guiming Fu, Linglin Xia, Xing Hu
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2019)
Article
Food Science & Technology
Ni Zeng, Guowen Zhang, Xing Hu, Junhui Pan, Deming Gong
JOURNAL OF FUNCTIONAL FOODS
(2019)
Article
Chemistry, Physical
Xiaqing Wu, Mingming Hu, Xing Hu, Huafang Ding, Deming Gong, Guowen Zhang
JOURNAL OF MOLECULAR LIQUIDS
(2019)
Article
Food Science & Technology
Xinyue Ding, Ni Zeng, Guowen Zhang, Junhui Pan, Xing Hu, Deming Gong
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2019)
Article
Chemistry, Physical
Zhisheng Zhou, Xing Hu, Xinyue Hong, Jie Zheng, Xia Liu, Deming Gong, Guowen Zhang
JOURNAL OF MOLECULAR LIQUIDS
(2020)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)