Dietary Advanced Glycation Endproducts and the Gastrointestinal Tract

Timme van der Lugt; Antoon Opperhuizen; Aalt Bast; Misha F. Vrolijk

doi:10.3390/nu12092814

Dietary Advanced Glycation Endproducts and the Gastrointestinal Tract

Timme van der Lugt^*, Antoon Opperhuizen, Aalt Bast, Misha F. Vrolijk

^*Corresponding author for this work

Research output: Contribution to journal › (Systematic) Review article › peer-review

Abstract

The prevalence of inflammatory bowel diseases (IBD) is increasing in the world. The introduction of the Western diet has been suggested as a potential explanation of increased prevalence. The Western diet includes highly processed food products, and often include thermal treatment. During thermal treatment, the Maillard reaction can occur, leading to the formation of dietary advanced glycation endproducts (dAGEs). In this review, different biological effects of dAGEs are discussed, including their digestion, absorption, formation, and degradation in the gastrointestinal tract, with an emphasis on their pro-inflammatory effects. In addition, potential mechanisms in the inflammatory effects of dAGEs are discussed. This review also specifically elaborates on the involvement of the effects of dAGEs in IBD and focuses on evidence regarding the involvement of dAGEs in the symptoms of IBD. Finally, knowledge gaps that still need to be filled are identified.

Original language	English
Article number	2814
Number of pages	28
Journal	Nutrients
Volume	12
Issue number	9
DOIs	https://doi.org/10.3390/nu12092814
Publication status	Published - Sept 2020

Keywords

inflammatory bowel disease
dietary advanced glycation endproducts
gastrointestinal tract
inflammation
digestion
MAILLARD REACTION-PRODUCTS
N-EPSILON-CARBOXYMETHYLLYSINE
BOVINE ALPHA-LACTALBUMIN
CACO-2 CELL MONOLAYERS
END-PRODUCTS
IN-VITRO
OXIDANT STRESS
AMINO-ACIDS
METABOLIC TRANSIT
URINARY-EXCRETION

Access to Document

10.3390/nu12092814Licence: CC BY

Cite this

@article{bede2980ad1542f1b623ce57f66161a1,

title = "Dietary Advanced Glycation Endproducts and the Gastrointestinal Tract",

abstract = "The prevalence of inflammatory bowel diseases (IBD) is increasing in the world. The introduction of the Western diet has been suggested as a potential explanation of increased prevalence. The Western diet includes highly processed food products, and often include thermal treatment. During thermal treatment, the Maillard reaction can occur, leading to the formation of dietary advanced glycation endproducts (dAGEs). In this review, different biological effects of dAGEs are discussed, including their digestion, absorption, formation, and degradation in the gastrointestinal tract, with an emphasis on their pro-inflammatory effects. In addition, potential mechanisms in the inflammatory effects of dAGEs are discussed. This review also specifically elaborates on the involvement of the effects of dAGEs in IBD and focuses on evidence regarding the involvement of dAGEs in the symptoms of IBD. Finally, knowledge gaps that still need to be filled are identified.",

keywords = "inflammatory bowel disease, dietary advanced glycation endproducts, gastrointestinal tract, inflammation, digestion, MAILLARD REACTION-PRODUCTS, N-EPSILON-CARBOXYMETHYLLYSINE, BOVINE ALPHA-LACTALBUMIN, CACO-2 CELL MONOLAYERS, END-PRODUCTS, IN-VITRO, OXIDANT STRESS, AMINO-ACIDS, METABOLIC TRANSIT, URINARY-EXCRETION",

author = "{van der Lugt}, Timme and Antoon Opperhuizen and Aalt Bast and Vrolijk, {Misha F.}",

note = "Funding Information: Funding: This research is supported by the Netherlands Food and Consumer Product Safety Authority (NVWA). Publisher Copyright: {\textcopyright} 2020 by the authors. Licensee MDPI, Basel, Switzerland.",

year = "2020",

month = sep,

doi = "10.3390/nu12092814",

language = "English",

volume = "12",

journal = "Nutrients",

issn = "2072-6643",

publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",

number = "9",

}

TY - JOUR

T1 - Dietary Advanced Glycation Endproducts and the Gastrointestinal Tract

AU - van der Lugt, Timme

AU - Opperhuizen, Antoon

AU - Bast, Aalt

AU - Vrolijk, Misha F.

N1 - Funding Information: Funding: This research is supported by the Netherlands Food and Consumer Product Safety Authority (NVWA). Publisher Copyright: © 2020 by the authors. Licensee MDPI, Basel, Switzerland.

PY - 2020/9

Y1 - 2020/9

N2 - The prevalence of inflammatory bowel diseases (IBD) is increasing in the world. The introduction of the Western diet has been suggested as a potential explanation of increased prevalence. The Western diet includes highly processed food products, and often include thermal treatment. During thermal treatment, the Maillard reaction can occur, leading to the formation of dietary advanced glycation endproducts (dAGEs). In this review, different biological effects of dAGEs are discussed, including their digestion, absorption, formation, and degradation in the gastrointestinal tract, with an emphasis on their pro-inflammatory effects. In addition, potential mechanisms in the inflammatory effects of dAGEs are discussed. This review also specifically elaborates on the involvement of the effects of dAGEs in IBD and focuses on evidence regarding the involvement of dAGEs in the symptoms of IBD. Finally, knowledge gaps that still need to be filled are identified.

AB - The prevalence of inflammatory bowel diseases (IBD) is increasing in the world. The introduction of the Western diet has been suggested as a potential explanation of increased prevalence. The Western diet includes highly processed food products, and often include thermal treatment. During thermal treatment, the Maillard reaction can occur, leading to the formation of dietary advanced glycation endproducts (dAGEs). In this review, different biological effects of dAGEs are discussed, including their digestion, absorption, formation, and degradation in the gastrointestinal tract, with an emphasis on their pro-inflammatory effects. In addition, potential mechanisms in the inflammatory effects of dAGEs are discussed. This review also specifically elaborates on the involvement of the effects of dAGEs in IBD and focuses on evidence regarding the involvement of dAGEs in the symptoms of IBD. Finally, knowledge gaps that still need to be filled are identified.

KW - inflammatory bowel disease

KW - dietary advanced glycation endproducts

KW - gastrointestinal tract

KW - inflammation

KW - digestion

KW - MAILLARD REACTION-PRODUCTS

KW - N-EPSILON-CARBOXYMETHYLLYSINE

KW - BOVINE ALPHA-LACTALBUMIN

KW - CACO-2 CELL MONOLAYERS

KW - END-PRODUCTS

KW - IN-VITRO

KW - OXIDANT STRESS

KW - AMINO-ACIDS

KW - METABOLIC TRANSIT

KW - URINARY-EXCRETION

U2 - 10.3390/nu12092814

DO - 10.3390/nu12092814

M3 - (Systematic) Review article

C2 - 32937858

SN - 2072-6643

VL - 12

JO - Nutrients

JF - Nutrients

IS - 9

M1 - 2814

ER -