The impact of selected dietary glycation compounds on inflammation

选定的膳食糖化化合物对炎症的影响

• 批准号: 446241261
• 负责人: Professor Dr. Thomas Henle
• 金额: --
• 依托单位: Professur für Lebensmittelchemie
• 依托单位国家: 德国
• 项目类别: Research Grants
• 资助国家: 德国
• 项目状态: 未结题
• 来源: https://gepris.dfg.de/gepris/projekt/446241261?language=en
• 关键词: impact; selected; dietary; glycation; compounds

Glycation compounds are a group of heterogeneous chemical structures, which are formed in food and physiological systems as a result of the non-enzymatic reaction between reducing carbohydrates and amino acids, peptides or proteins (“Maillard reactions”). Endogenously formed glycation compounds are involved in the development of age-related and metabolic disorders via inflammatory pathways. As an amount of up to 1200 mg of early glycation compounds (Amadori products) and 75 mg of advanced glycation endproducts (AGEs) is ingested daily with a conventional diet, the contribution of dietary (“exogenous”) glycation products to inflammatory processes is under debate. However, until now there is no clear evidence whether, or to which extent, individual dietary glycation compounds are resorbed from the diet and thereby contribute to the endogenous pool. To elucidate the possible role of individual dietary glycation products for inflammatory processes, we aim to feed bovine serum albumin enriched with [13C]-isotope labelled fructosyllysine, N-ε-carboxymethyllysine or pyrraline to young and aged wildtype C57BL/6 mice for 30 days. The animal experiment is followed by analysis of individual glycation compounds in plasma, faeces, urine, organs and tissues via profound analytical techniques (LC-MS/MS). To evaluate the pathophysiological impact of accumulation of glycated compounds in tissues, inflammatory and oxidative stress markers in plasma and transcription factors and receptors mediating inflammation will be analyzed in selected tissues. The results will lead to a general understanding of structure-effect relationships of dietary glycation compounds and inflammation and contribute to the evaluation of a possible health risk of dietary glycation compounds for young and aged individuals.

糖基化化合物是一组异质化学结构，其在食品和生理系统中由于还原性碳水化合物与氨基酸、肽或蛋白质之间的非酶促反应（“美拉德反应”）而形成。内源性形成的糖基化化合物通过炎症途径参与年龄相关性和代谢性疾病的发展。由于常规饮食每天摄入高达1200 mg的早期糖基化化合物（Amadori产品）和75 mg的晚期糖基化终产物（AGEs），因此饮食（“外源性”）糖基化产物对炎症过程的贡献正在争论中。然而，到目前为止，还没有明确的证据表明，是否，或在何种程度上，个别饮食糖化化合物从饮食中被再吸收，从而有助于内源性池。为了阐明个体饮食糖化产物在炎症过程中的可能作用，我们的目标是向年轻和老年野生型C57 BL/6小鼠饲喂富含[13 C]-同位素标记的果糖基赖氨酸、N-ε-羧甲基赖氨酸或吡咯啉的牛血清白蛋白30天。动物实验后，通过深度分析技术（LC-MS/MS）分析血浆、粪便、尿液、器官和组织中的单个糖化化合物。为了评价糖化化合物在组织中蓄积的病理生理学影响，将在选定组织中分析血浆中的炎症和氧化应激标志物以及介导炎症的转录因子和受体。这些结果将导致对饮食中糖基化化合物与炎症的结构-效应关系的一般理解，并有助于评估饮食中糖基化化合物对年轻人和老年人可能的健康风险。