Article
Food Science & Technology
Yue Luo, Jianan Zhang, Chi-Tang Ho, Shiming Li
Summary: This review examines the antiglycation effect and mechanism of tea and tea polyphenols. The findings suggest that tea polyphenols, particularly catechins, have a significant antiglycation effect by trapping alpha-dicarbonyl compounds and impeding the formation of advanced glycation end products (AGEs). Additionally, tea polyphenols alleviate aging, diabetes, and collagen-related diseases or complications through the regulation of receptor for advanced glycation end products (RAGE) expression and subsequent MAPK and TGF-beta pathways.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Chemistry, Applied
Yen-Tung Chen, You-Yu Lin, Min-Hsiung Pan, Chi-Tang Ho, Wei-Lun Hung
Summary: In thermally processed foods, heat-induced toxicants such as alpha-dicarbonyls and advanced glycation end products (AGEs) can be formed. The methylglyoxal (MGO)-trapping and antiglycative activities of herbal tea samples are strongly correlated with their phenolic and flavonoid contents. Rooibos tea exhibits the strongest MGO-trapping and antiglycative activities, reducing the levels of dicarbonyls and AGEs in cookies.
Article
Multidisciplinary Sciences
Laila Anwar, Syed Abid Ali, Sana Khan, Mir Muhammad Uzairullah, Nazish Mustafa, Urooj Anwer Ali, Faheema Siddiqui, Huma Aslam Bhatti, Syed Jawad Rehmani, Ghulam Abbas
Summary: This study investigates the anti-aging ability of Fenugreek seeds and finds that its extract can inhibit the formation of AGEs and improve glycation-induced memory decline. The results suggest that Fenugreek seeds could be a promising functional food in slowing down the harmful process of glycation and aging.
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.
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
Chemistry, Applied
Yin He, Zhijun Yang, Jingwen Pi, Tiange Cai, Ying Xia, Xiangyu Cao, Jianli Liu
Summary: This study found that EGCG can attenuate MGO-induced nerve damage by regulating MAPK and downstream pathways, as well as inhibiting the formation of AGEs.
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)
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
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)
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)
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.
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)
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
Chemistry, Applied
Ting Li, Lihong Niu, Xianghong Li, Faxiang Wang, Yiqun Huang, Yongle Liu
Summary: Lipid oxidation, protein degradation, and AGEs formation increased during freezing-thawing cycles and heat treatment. Freezing-thawing treatment accelerated the heat-induced increase of AGEs in surimi products. Correlation analysis showed that lipid oxidation and protein degradation promoted the chemical synthesis of AGEs, while Schiff base oxidation likely occurred only under thermal treatment.
Review
Food Science & Technology
Taslima Akter Eva, Nizum Barua, Md Mustafiz Chowdhury, Sharfin Yeasmin, Ahmed Rakib, Mohammad Rashedul Islam, Talha Bin Emran, Jesus Simal-Gandara
Summary: This review explores the role of the advanced glycation end-products (AGEs) receptor, RAGE, in cancer development. The authors discuss the non-enzymatic reactions that lead to the formation of AGEs and their effects on tumorigenesis. They also summarize the ligands of RAGE and their involvement in signaling pathways, as well as other factors and conditions that contribute to the establishment of a cancerous environment. In addition, recent findings supporting the role of RAGE and its ligands in advanced stage cancers are reviewed.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Biochemistry & Molecular Biology
Philomena Z. Y. Lip, Marilene Demasi, Diego Bonatto
NEUROCHEMISTRY INTERNATIONAL
(2017)
Review
Pharmacology & Pharmacy
Larissa Siqueira Penna, Joao Antonio Pegas Henriques, Diego Bonatto
PHARMACOLOGY & THERAPEUTICS
(2017)
Article
Oncology
Tharcisio Citrangulo Tortelli Junior, Lyris Martins Franco de Godoy, Gustavo Antonio de Souza, Diego Bonatto, Andreia Hanada Otake, Renata de Freitas Saito, Jose Cesar Rosa, Lewis Joel Greene, Roger Chammas
Review
Mycology
Alene Alder-Rangel, Alexandre M. Bailao, Anderson F. da Cunha, Celia M. A. Soares, Chengshu Wang, Diego Bonatto, Ekaterina Dadachova, Elias Hakalehto, Elis C. A. Eleutherio, Everton K. K. Fernandes, Geoffrey M. Gadd, Gerhard H. Braus, Gilberto U. L. Braga, Gustavo H. Goldman, Iran Malavazi, John E. Hallsworth, Jon Y. Takemoto, Kevin K. Fuller, Laura Selbmann, Luis M. Corrochano, Marcia R. von Zeska Kress, Maria Celia Bertolini, Monika Schmoll, Nicolas Pedrini, Octavio Loera, Roger D. Finlay, Rosane M. Peralta, Drauzio E. N. Rangel
Article
Mycology
Jonas Paulino de Souza, Cleiton Dias do Prado, Elis C. A. Eleutherio, Diego Bonatto, Iran Malavazi, Anderson Ferreira da Cunha
Article
Biochemistry & Molecular Biology
Apu C. M. Paquola, Huma Asif, Carlos Alberto de Braganca Pereira, Bruno Cesar Feltes, Diego Bonatto, Wanessa Cristina Lima, Carlos Frederico Martins Menck
JOURNAL OF MOLECULAR EVOLUTION
(2018)
Article
Biochemistry & Molecular Biology
Joice De Faria Poloni, Diego Bonatto
Article
Biochemistry & Molecular Biology
Bruno Cesar Feltes, Conrado Pedebos, Diego Bonatto, Hugo Verli
BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS
(2018)
Review
Oncology
Beatriz Dal Pont Duarte, Diego Bonatto
JOURNAL OF CANCER RESEARCH AND CLINICAL ONCOLOGY
(2018)
Review
Cell Biology
Raquel Calloni, Diego Bonatto
EUROPEAN JOURNAL OF CELL BIOLOGY
(2019)
Review
Food Science & Technology
Marcelo Menoncin, Diego Bonatto
JOURNAL OF THE INSTITUTE OF BREWING
(2019)
Article
Genetics & Heredity
Bianca de Paula Telini, Marcelo Menoncin, Diego Bonatto
FRONTIERS IN GENETICS
(2020)
Review
Immunology
Kendi Nishino Miyamoto, Diego Bonatto
CLINICAL IMMUNOLOGY
(2020)
Article
Food Science & Technology
Diego Bonatto
Summary: This study evaluated the diversity, richness, and evenness of different beer categories and commercial yeast strains available for brewing. Results indicated that many beer categories preferentially use dry yeast formulations over liquid yeasts, despite the availability of a high number of liquid yeast formulations.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biochemistry & Molecular Biology
Jose F. Torres-Avila, Lyda Espitia-Perez, Diego Bonatto, Fernanda Rabaioli da Silva, Iuri Marques de Oliveira, Luis F. O. Silva, Dione Silva Correa, Johnny Ferraz Dias, Juliana da Silva, Joao Antonio Pegas Henriques
GENETICS AND MOLECULAR BIOLOGY
(2020)
Article
Biotechnology & Applied Microbiology
C. F. M. Menck, R. S. Galhardo, A. Quinet
Summary: Studies have shown that xeroderma pigmentosum variant (XP-V) patients have mutations in the POLH gene, resulting in a high frequency of skin tumors. However, it is paradoxical that the translesion synthesis DNA polymerase eta (Pol η) in these patients can actually suppress mutations, and the mechanism behind this is still unclear. Recent evidence suggests that cyclobutane pyrimidine dimers (CPDs) play an instructional role for Pol η, enabling accurate replication of these lesions, and the mutagenic effects induced by UV radiation are caused by the deamination of C-containing CPDs. This process leads to C>T transitions, which are the most common mutations in skin cancers. The delayed replication in XP-V cells amplifies the deamination of C in CPDs and increases the burden of C>T mutations through the activity of backup TLS polymerases.
MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS
(2024)