Dietary advanced glycation endproducts (AGEs) increase their concentration in plasma and tissues, result in inflammation and modulate gut microbial composition in mice; evidence for reversibility

Katja C. W. van Dongen, Armand M. A. Linkens, Suzan M. W. Wetzels, Kristiaan Wouters, Tim Vanmierlo, Marjo P. H. van de Waarenburg, Jean L. J. M. Scheijen, Willem M. de Vos, Clara Belzer, Casper G. Schalkwijk*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

4 Citations (Web of Science)
Original languageEnglish
Article number110547
Number of pages13
JournalFood Research International
Volume147
DOIs
Publication statusPublished - Sep 2021

Keywords

  • Dietary advanced glycation endproducts
  • Gut microbiota
  • 16S rRNA sequencing
  • Ultra-performance liquid chromatography tandem mass spectrometry
  • N-EPSILON-CARBOXYMETHYLLYSINE
  • END-PRODUCTS
  • INSULIN-RESISTANCE
  • OXIDATIVE STRESS
  • AMINO-ACIDS
  • PROTEIN
  • PATHWAYS
  • RECEPTOR
  • LIGANDS
  • FOODS

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