Advanced glycation End-products (AGEs): an emerging concern for processed food industries

Chetan Sharma1, Amarjeet Kaur1, S. K. Thind1, Baljit Singh1, Shiveta Raina2
1Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
2Department of Microbiology, Punjab Agricultural University, Ludhiana, India

Tóm tắt

Từ khóa


Tài liệu tham khảo

Ahmed N, Argirov OK, Minhas HS, Cordeiro CAA, Thornalley PJ (2002) Assay of advanced glycation endproducts (AGEs): surveying AGEs by chromatographic assay with derivatization by 6-aminoquinolyl-N-hydroxysuccinimidyl-carbamate and application to N-epsilon-carboxymethyl-lysine- and N-epsilon-(1-carboxyethyl) lysine-modified albumin. Biochem J 364:1–14

Ahmed N, Luthen R, Haussinger D, Sebekova K, Schinzel R, Voelker W et al (2005a) Increased protein glycation in cirrhosis and therapeutic strategies to prevent it. Ann N Y Acad Sci 1043:718–724

Ahmed N, Mirshekar-Syahkal B, Kennish L, Karachalias N, Babaei-Jadidi R, Thornalley PJ (2005b) Assay of advanced glycation endproducts in selected beverages and food by liquid chromatography with tandem mass spectrometric detection. Mol Nutr Food Res 49:691–699

Ames JM (2008) Determination of Ne-(carboxymethyl) lysine in foods and related systems. Ann N Y Acad Sci 1126:20–24

Ardestani A, Yazdanparast R (2007) Cyperus rotundus suppresses AGE formation and protein oxidation in a model of fructose-mediated protein glycoxidation. Int J Biol Macromol 41:572–578

Assar SH, Moloney C, Lima M, Magee R, Ames JM (2009) Determination of Ne-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry. Amino Acids 36:317–326

Babu PVA, Sabitha KE, Shyamaladevi CS (2006) Therapeutic effect of green tea extract on oxidative stress in aorta and heart of streptozotocin diabetic rats. Chem Biol Interact 162(2):114–120

Babu PVA, Sabitha KE, Shyamaladevi CS (2008) Effect of green tea extract on advanced glycation and cross-linking of tail tendon collagen in streptozotocin induced diabetic rats. Food Chem Toxicol 46:280–285

Baynes JW, Thorpe SR (1999) Role of oxidative stress in diabetic complications: a new perspective on an old paradigm. Diabetes 48:1–9

Bergmann R, Helling R, Heichert C, Scheunemann M, Mading P, Wittrisch H, Johannsen B, Henle T (2001) Radio fluorination and positron emission tomography (PET) as a new approach to study the in vivo distribution and elimination of the advanced glycation endproducts N epsilon-carboxymethyllysine (CML) and N epsilon-carboxyethyllysine (CEL). Nahrung 45:182–188

Bierhaus A, Chevion S, Chevion M et al (1997) Advanced glycation end-products induced activation of NF-xB is suppressed by α-lipoic acid in cultured endothelial cells. Diabetes 46:1481–1490

Bierhaus A, Hofmann MA, Ziegler R, Nawroth PP (1998a) AGE and their interaction with AGE-receptors in vascular disease and diabetes. I. The AGE concept. Cardiovasc Res 37:586–600

Bierhaus A, Ziegler R, Nawroth PP (1998b) Molecular mechanisms of diabetic angiopathy clues for innovative therapeutic interventions. Horm Res 50(Suppl 1):1–5

Birlouez-Aragon I, Pischetsrieder M, Leclère J et al (2004) Assessment of protein glycation markers in infant formulas. Food Chem 87:253–259

Birlouez-Aragon I, Saavedra G, Tessier FJ, Galinier A, Ait-Ameur L, Lacoste F, Niamba CN, Alt N, Somoza V, Lecerf JM (2010) A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases. Am J Clin Nutr 91:1220–1226

Booth AA, Khalifah RG, Todd P, Hudson BG (1997) In vitro kinetic studies of formation of antigenic advanced glycation end products (AGEs) Novel inhibition of post-Amadori glycation pathways. J Biol Chem 272:5430–5437

Brownlee M (1995) Advanced protein glycosylation in diabetes and aging. Annu Rev Med 46:223–234

Brownlee M, Vlassara H, Cerami A (1984) Nonenzymaic glycosylation and the pathogenesis of diabetic complications. Annu Int Med 101:527–537

Bucala R, Cerami A (1992) Advanced glycosylation: chemistry, biology, and implications for diabetes and aging. Adv Pharmacol  23:1–34

Caballero F, Gerez E, Batlle A, Vazquez E (2000) Preventive aspirin treatment of streptozotocin induced diabetes: blockage of oxidative status and revertion of heme enzymes inhibition. Chem Biol Interact 126:215–225

Cai W, Cao QD, Zhu L et al (2002) Oxidative stress-inducing carbonyl compounds from common foods: novel mediators of cellular dysfunction. Mol Med 8:337–346

Cai W, He JC, Zhu L, Chen X, Wallenstein S, Striker GE, Vlassara H (2007) Reduced oxidant stress and extended lifespan in mice exposed to a low glycotoxin diet: association with increased AGER1 expression. Am J Pathol 170:1893–1902

Cai W, He JC, Zhu L, Chen X, Striker GE, Vlassara H (2008) AGE-receptor-1 counteracts cellular oxidant stress induced by AGEs via negative regulation of p66shc-dependent FKHRL1 phosphorylation. Am J Physiol Cell Physiol 294:145–152

Cerami C, Founds H, Nicholl I et al (1997) Tobacco smoke is a source of toxic reactive glycation products. Proc Natl Acad Sci U S A 94:13915–13920

Chao PC, Hsu CC, Yin MC (2009) Analysis of glycative products in sauces and sauce-treated foods. Food Chem 113:262–266

Charissou A, Ait-Ameur L, Birlouez-Aragon I (2007) Evaluation of a gas chromatography/mass spectrometry method for the quantification of carboxymethyllysine in food samples. J Chromatogr A 1140:189–194

Cordain L, Eaton SB, Sebastian A, Mann N, Lindeberg S, Watkins BA, O’Keefe JH, Brand-Miller J (2005) Origins and evolution of the western diet: health implications for the 21st century. Am J Clin Nutr 81:341–354

Corman B, Duriez M, Poitevin P, Heudes D, Bruneval P, Tedgui A, Levy BI (1998) Aminoguanidine prevents age-related arterial stiffening andcardiac hypertrophy. Proc Natl Acad Sci U S A 95:1301–1306

Delgado-Andrade C, Rufián-Henares JA, Morales FJ (2006) Study on fluorescence of maillard reaction compounds in breakfast cereals. Mol Nutr Food Res 50:799–804

Delgado-Andrade C, Seiquer I, Garcia MM, Galdo G, Navarro MP (2011) Increased maillard reaction products intake reduces phosphorus digestibility in male adolescents. Nutr 27:86–91

Delgado-Andrade C, Tessier FJ, Niquet-Leridon C, Seiquer I, Pilar NM (2012) Study of the urinary and faecal excretion of nepsilon-carboxymethyllysine in young human volunteers. Amino Acids 43:595–602

Depeint F, Shangari N, Furrer R, Bruce WR, O’Brien PJ (2007) Marginal thiamine deficiency increases oxidative markers in the plasma and selected tissues in F344 rats. Nutr Res 27:698–704

Dhuique-Mayer C, Tbatou M, Carail M, Caris-Veyrat C, Dornier M, Amiot MJ (2007) Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds. J Agric Food Chem 55:4209–4216

Drusch S, Faist V, Erbersdobler HF ( 1999) Determination of N-epsiloncarboxymethyllysine in milk products by a modified reversed-phase HPLC method. Food Chem 65:547–553

Eble AS, Thorpe SR, Baynes JW (1983) Nonenzymatic glycosylation and glucose-dependent cross-linking of proteins. J Biol Chem 258:9406–9412

Feng JX, Hou FF, Liang M, Wang GB, Zhang X, Li HY, Xie D, Tian JW, Liu ZQ (2007) Restricted intake of dietary advanced glycation end products retards renal progression in the remnant kidney model. Kidney Int 71:901–911

Finot PA, Magnenat E (1981) Metabolic transit of early and advanced maillard products. Prog Food Nutr Sci 5:193–207

Foerster A, Kuhne Y, Henle T (2005) Studies on absorption and elimination of dietary maillard reaction products. Ann N Y Acad Sci 1043:474–481

Forbes JM, Yee LT, Thallas V, Lassila M, Candido R et al (2004) Advanced glycation end product interventions reduce diabetes-accelerated atherosclerosis. Diabetes 53:1813–1823

Friedman M (1992) Dietary impact of food processing. Annu Rev Nutr 12:119–137

Frye EB, Degenhardt TP, Thorpe SR, Baynes JW (1998) Role of the maillard reaction in aging of tissue proteins advanced glycation end product-dependent increase in imidazolium cross-links inhuman lens proteins. J Biol Chem 273:18714–18719

Garcia MM, Seiquer I, Delgado-Andrade C, Galdo G, Navarro MP (2009) Intake of Maillard reaction products reduces iron bioavailability in male adolescents. Mol Nutr Food Res 53:1551–1560

Gokmen V, Senyuva HZ (2012) Effects of some cations on the formation of acrylamide and furfurals in glucose-asparagine model system. Eur Food Res Technol 225:815–820

Goldberg T, Cai W, Peppa M, Dardaine V, Baliga BS, Uribarri J, Vlassara H (2004) Advanced glycoxidation end products in commonly consumed foods. J Am Diet Assoc 104:1287–1291

Gugliucci A, Menini T (2002) The botanical extracts of achyrocline satureoides and ilex paraguariensis prevent methylglyoxal-induced inhibition of plasminogen and antithrombin III. Life Sci 72:279–292

Gugliucci A, Markowicz Bastos DH, Schulze J, Ferreira Souza MF (2009) Caffeic and cholorogenic acids in ilex paraguariensis extracts are the main inhibitors of AGE generation by methylglyoxal in model proteins. Fitoterapia 80:339–344

Haitoglou CS, Tsilibary EC, Brownlee M, Charonis AS (1992) Altered cellular interactions between endothelial cells and nonenzymatically glucosylated laminin/type IV collagen. J Biol Chem 267:12404–12407

Han SH, Kim YH, Mook-Jung I (2011) RAGE: the beneficial and deleterious effects by diverse mechanisms of actions. Mol Cells 31:91–97

Harcourt BE, Sourris KC, Coughlan MT, Walker KZ, Dougherty SL, Andrikopoulos S, Morley AL, Thallas-Bonke V et al (2011) Targeted reduction of advanced glycation improves renal function in obesity. Kidney Int 80:190–198

Hartkopf J, Pahlke C, Lüdemann G, Erbersdobler HF (1994) Determination of Ne-carboxymethyllysine by a reserved-phase high-performance liquid chromatography method. J Chromatogr 672:242–246

Hartog JWL, Voors AA, Bakker SJL, Smit AJ, Veldhuisen DJ (2007) Advanced glycation end-products and heart failure: pathophysiology and clinical implications. Eur J Heart Fail 9:1146–55

He C, Sabol J, Mitsuhashi T, Vlassara H (1999) Dietary glycotoxins: inhibition of reactive products by aminoguanidine facilitates renal clearance and reduces tissue sequestration. Diabetes 48:1308–1315

Henle T (2008) Maillard reaction of proteins and advanced glycation end products (AGEs) in food. In: Stadler RH, Lineback DR (eds) Process-induced food toxicants. Wiley, New Jersey, pp 215–242

Ho SC, Wu SP, Lin SM, Tang YL (2010) Comparison of anti-glycation capacities of several herbal infusions with that of green tea. Food Chem 122:768–774

Hofmann SM, Dong HJ, Li Z, Cai W, Altomonte J, Thung SN, Zeng F, Fisher EA, Vlassara H (2002) Improved insulin sensitivity is associated with restricted intake of dietary glycoxidation products in the db/db mouse. Diabetes 51:2082–2089

Howard EW, Benton R, Ahern-Moore J, Tomasek JJ (1996) Cellular contraction of collagen lattices is inhibited by nonenzymatic glycation. Exp Cell Res 228:132–137

Hsieh CL, Lin YC, Ko WS, Peng CH, Huang CN, Peng RY (2005) Inhibitory effect of some selected nutraceutic herbs on LDL glycation induced by glucose and glyoxal. J Ethn 102:357–363

Ikeda K, Higashi T, Sano H, Jinnouchi Y, Yoshida M, Araki T et al (1996) N (epsilon) -(carboxymethyl) lysine protein adduct is a major immunological epitope in proteins modified with advanced glycation end products of the maillard reaction. Biochem 35:8075–8083

Jakus V, Hrnciarova M, Carsky J, Krahulec B, Rietbrock N (1999) Inhibition of nonenzymatic protein glycation and lipid peroxidation by drugs with antioxidant activity. Life Sci 65:1991–1993

Janzowski C, Glaab V, Samimi E, Schlatter J, Eisenbrand G (2000) 5- Hydroxymethylfurfural: assessment of mutagenicity, DNA-damaging potential and reactivity towards cellular glutathione. Food Chem Toxicol 38:801–809

John WG, Lamb EJ (1993) The maillard or browning reaction in diabetes. Eye 7:230–237

Keita Y, Michailova M, Kratzer W, Worner G, Worner W, Rietbrock N (1992) Influence of penicillamine on the formation of early non-enzymatic glycation products of human serum proteins. Int J Clin Pharmacol Ther Toxicol 30:441–442

Khalifah RG, Baynes JW, Hudson BG (1999) Amadorins: novel post-amadori inhibitors of advanced glycation reactions. Biochem Biophys Res Commun 257:251–258

Klopotek Y, Otto K, Bohm V (2005) Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity. J Agric Food Chem 53:5640–5646

Koschinsky T, He CJ, Mitsuhashi T, Bucala R, Liu C, Buenting C, Heitmann K, Vlassara H (1997) Orally absorbed reactive glycation products (glycotoxins): an environmental risk factor in diabetic nephropathy. Proc Natl Acad Sci U S A 94(12):6474–6479

Kume S, Kato S, Yamagishi S, Inagaki Y, Ueda S, Arima N, Okawa T, Kojiro M, Nagata K (2005) Advanced glycation End-products attenuate human mesenchymal stem cells and prevent cognate differentiation into adipose tissue, cartilage and bone. J Bone Mineral Res 20(9):1647–1658

Lander HM, Taurus JM, Ogiste JS, Hori O, Moss RA, Schmidt AM (1997) Activation for the receptor for AGE triggers a p21 rats dependent mitogen activated protein kinase pathway regulated by oxidant stress. J Biol Chem 272:17810–17814

Ledl F, Schleicher E (1990) New aspects of the maillard reaction in foods and in the human body. Angew Chem Int Ed 29:565–594

Lee GY, Jang DS, Lee YM, Kim JM, Kim JS (2006) Naphthopyrone glucosides from the seeds of cassia tora with inhibitory activity on advanced glycation end products (AGEs) formation. Arch Pharm Res 29:587–590

Liang CP, Wang M, Simon JE, Ho CT (2004) Antioxidant activity of plant extracts on the inhibition of citral off-odor formation. Mol Nutr Food Res 48:308–317

Lin RY, Choudhury RP, Cai W, Lu M, Fallon JT, Fisher EA, Vlassara H (2003) Dietary glycotoxins promote diabetic atherosclerosis in apolipoprotein E-deficient mice. Atherosclerosis 168:213–220

Lo CY, Li S, Tan D, Pan MH, Sang S, Ho CT (2006) Trapping reactions of reactive carbonyl species with tea polyphenols in simulated physiological conditions. Mol Nutr Food Res 50(12):1118–1128

Makita Z, Vlassara H, Cerami A, Bucala R (1992) Immunochemical detection of advanced glycosylation end products in vivo. J Biol Chem 267:5133–5138

Makita Z, Yunagisawa K, Kawajima S, Bucala R, Vlassara H, Koike T (1996) The role of advanced glycation end products in the pathogenesis of atherosclerosis. Nephrol Dial Transplant 11(Suppl 5):31–33

Malik NS, Meek KM (1994) The inhibition of sugar-induced structural alterations in collagen by aspirin and other compounds. Biochem Biophys Res Commun 99:683–686

Meerwaldt R, Links T, Graaff R, Thorpe SR, Baynes JW, Hartog J, Gans R, Smit A (2005) Simple noninvasive measurement of skin autofluorescence. Ann N Y Acad Sci 1043:290–298

Metz TO, Alderson NL, Thorpe SR, Baynes JW (2003) Pyridoxamine, an inhibitor of advanced glycation and lipoxidation reactions: a novel therapy for treatment of diabetic complications. Arch Biochem Biophys 419:41–49

Miyata T, Ueda Y, Horie K, Nangaku M, Tanaka S, van Ypersele DS, Kurokawa K (1998) Renal cataboloism of advanced glycation end products: the fate of pentosidine. Kidney Int 53:416–422

Miyata T, van Ypersele de Strihou C, Kurakawa K, Baynes JW (1999) Alteration in non-enzymatic biochemistry in uraemia: origin and significance of “carbonyl stress” in long term uraemic complications. Kidney Int 55:389–399

Nakagawa T, Yokozawa T, Terasawa K, Shu S, Juneja LR (2002) Protective activity of green tea against free radical- and glucose-mediated protein damage. J Agric Food Chem 50:2418–2422

Nicholl ID, Bucala R (1998) AGE and cigarette smoking. Cell Mol Biol 44:1025–1033

Nursten H ( 2005a) Introduction. In: The Maillard Reaction Chemistry, Biochemistry and Implications. The Royal Society of Chemistry, pp 1–4

Nursten H (2005b) Recent advances. In: The Maillard Reaction Chemistry, Biochemistry and implications. The Royal Society of Chemistry, pp 31–51

O’Brien J, Morrissey PA (1989) Nutritional and toxicological aspects of the maillard browning reaction in foods. Crit Rev Food Sci Nutr 28:211–248

Peculis R, Konrade I, Skapare E, Fridmanis D, Nikitina-Zake L, Lejnieks A, Pirags V, Dambrova M, Klovins J (2013) Identification of glyoxalase 1 polymorphisms associated with enzyme activity. Gene 515:140–143

Peng X, Cheng KW, Ma J, Chen B, Ho CT, Lo C et al (2008a) Cinnamon bark proanthocyanidins as reactive carbonyl scavengers to prevent the formation of advanced glycation endproducts. J Agric Food Chem 56:1907–1911

Peng X, Zheng Z, Cheng KW, Shan F, Ren GX, Chen F, Wang M (2008b) Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts. Food Chem 106:475–481

Peng X, Ma J, Cheng KW, Jiang Y, Chen F, Wang M (2010) The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread. Food Chem 119:49–53

Peppa MC, He C, Hattori M et al (2003a) Fetal or neonatal low-glycotoxin environment prevents autoimmune diabetes in NOD mice. Diabetes 52:1441–1448

Peppa M, Brem H, Ehrlich P, Zhang JG, Cai W, Li Z, Croitoru A, Thung S, Vlassara H (2003b) Adverse effects of dietary glycotoxins on wound healing in genetically diabetic mice. Diabetes 52:2805–2813

Perez-Locas C, Yaylayan VA (2010) The Maillard reaction and food quality deterioration. In: Skibsted LH, Risbo J, Andersen ML (eds) Chemical deterioration and physical instability of food and beverages. Woodhead Publishing, Cambridge, pp 70–94

Pouillart P, Mauprivez H, Ait-Ameur L, Cayzeele A, Lecerf JM, Tessier FJ, Birlouez-Aragon I (2008) Strategy for the study of the health impact of dietary maillard products in clinical studies – the example of the ICARE clinical study on healthy adults. Ann N Y Acad Sci 1126:173–176

Poulsen MW, Hedegaard RV, Anderson JM, Courten B, Bugel S, Nielsen J, Skibsted LH, Dragsted L (2013) Advanced glycation endproducts in food and their effects on health. Food Chem Toxicol. doi: 10.1016/j.fct.2013.06.052

Rabbani N, Thornalley PJ (2012) Methylglyoxal, glyoxalase 1 and the dicarbonyl proteome. Amino Acids 42:1133–1142

Rahbar S, Figarola J (2002) Inhibitors and breakers of advanced glycation endproducts (AGEs): a review. Current medicinal chemistry – immunology. Endocrine & Metabolic Agents 2:135–161

Rahbar S, Blumenfe O, Ranney HM (1969) Studies of an unusual hemoglobin in patients with diabetes mellitus. Biochem Biophys Res Commun 36:838–843

Raj DS, Choudhury D, Welbourne TC, Levi M (2000) AGE: a nephrologist’s perspective. Am J Kidney Dis 35:365–380

Rufian-Henares JA, Guerra-Henandez E, Garcia-Villanova B (2004) Pyralline content in enteral formula processing and storage and model systems. Eur Food Res Technol 219:42–47

Rutter K, Sell DR, Fraser N, Obrenovich M, Zito M, Starke-Reed P et al (2003) Green tea extract suppresses the age-related increase in collagen crosslinking and fluorescent products in C57BL/6 mice. Int J Vitam Nutr Res 73(6):453–460

Sano H, Higashi T, Matsumoto K et al (1998) Insulin enhances macrophage scavenger receptor mediated endocytic uptake of advanced glycated end products. J Biol Chem 273:8630–8637

Schmidt AM, Hori O, Brett J, Yan SD, Wautier J, Stern D (1994) Cellular receptors for AGE’s implication for induction of oxidant stress and cellular dysfunction in the pathogenesis of vascular lesions. Arterioscler Thromb 14:1521–1528

Schmidt AM, Hori O, Chen JX, Li JF, Crandall J, Zhang J, Cao R, Yan SD, Brett J, Stern D (1995) Advanced glycation end products interacting with their endothelial receptor induce expression of vascular cell adhesion molecule-1 (VCAM-1) in cultured human endothelial cells and in mice: a potential mechanism for the accelerated vasculopathy of diabetes. J Clin Invest 96:1395–1403

Schmidt AM, Hori O, Cao R et al (1996) RAGE a novel receptor for AGE’s. Diabetes 45(Suppl 3):S77–S80

Schmidt AM, Yan SD, Wautier J-L, Stern D (1999) activation of receptor for advanced glycation end-products: a mechanism for chronic vascular dysfunction in diabetic vasculopathy and atherosclerosis. Circ Res 84:489–497

Sebekova K, Faist V, Hofmann T, Schinzel R, Heidland A (2003) Effects of a diet rich in advanced glycation end products in the rat remnant kidney model. Am J Kidney Dis 41:48–51

Sebekova K, Saavedra G, Zumpe C, Somoza V, Klenovicsova K, Birlouez-Aragon I (2008) Plasma concentration and urinary excretion of Ne-(carboxymethyl)lysine in breast milk- and formula-fed infants. Ann N Y Acad Sci 1126:177–180

Seiquer I, Diaz-Alguacil J, Delgado-Andrade C, Lopez-Frias M, Munoz HA, Galdo G, Navarro MP (2006) Diets rich in maillard reaction products affect protein digestibility in adolescent males aged 11–14 y. Am J Clin Nutr 83:1082–1088

Shangari N, Depeint F, Furrer R, Bruce WR, O’Brien PJ (2005) The effects of partial thiamin deficiency and oxidative stress (i.e., glyoxal and methylglyoxal) on the levels of alpha-oxoaldehyde plasma protein adducts in Fischer 344 rats. FEBS Lett 579:5596–5602

Skog KI, Johansson MA, Jagerstad MI (1998) Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake. Food Chem Toxicol 36:879–896

Skovsted IC, Christensen M, Breinholt J (1998) Characterisation of a novel age-compound derived from lysine and 3-deoxyglucasone. Cell Mol Biol 44:1159–1163

Smit AJ, Lutgers HL (2004) The clinical relevance of advanced glycation endproducts (AGE) and recent developments in pharmaceutics to reduce AGE accumulation. Curr Med Chem 11:2767–2784

Somoza V, Wenzel E, Weiss C, Clawin-Radecker I, Grubel N, Erbersdobler HF (2006) Dose-dependent utilisation of casein-linked lysinoalanine, N(epsilon)-fructoselysine and N(epsilon)-carboxymethyllysine in rats. Mol Nutr Food Res 50:833–841

Stitt AW, Bucala R, Vlassara H (1997a) Atherogenesis and advanced glycation: promotion, progression and prevention. Ann NY Acad Sci 811:115–129

Stitt AW, Li YM, Gardiner TA, Bucala R, Archer DB, Vlassara H (1997b) Advanced glycated end-products (AGE) co-localise with AGE receptors in the retinal vasculature of diabetic and AGE infused rats. Am J Pathol 150:523–539

Story M, Hayes M, Kalina B (1996) Availability of foods in high schools: is there cause for concern? J Am Diet Assoc 96:123–126

Suzuki D, Miyata T, Saotome N, Horie K, Inagi R, Ysauda Y, Uchida K, Izuhara Y, Yagame M, Sakai H, Kurokawa K (1999) Immunohistochemical evidence for an increased oxidative stress and carbonyl modification in protein in diabetic glomerular lesions. J Am Soc Nephrol 10:822–832

Tan AL, Sourris KC, Harcourt BE, Thallas-Bonke V, Penfold S, Andrikopoulos S, Thomas MC, O’Brien RC, Bierhaus A, Cooper ME, Forbes JM, Coughlan MT (2010) Disparate effects on renal and oxidative parameters following RAGE deletion, AGE accumulation inhibition, or dietary AGE control in experimental diabetic nephropathy. Am J Physiol Ren Physiol 298:763–770

Tareke E, Rydberg P, Karlsson P, Eriksson S, Tornqvist M (2002) Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J Agric Food Chem 50:4998–5006

Thornalley PJ (1996) Pharmacology of methylglyoxal. Gen Pharmacol 27:565–573

Thornalley PJ (1998) Cell activation by glycated proteins. AGE receptors, receptor recognition factors and functional classification of AGEs. Cell Mol Biol 44:1013–1023

Thornalley PJ, Westwood M, Lo TW, McLellan AC (1995) Formation of methylglyoxal – modified proteins in vitro and in vivo and their involvement in AGE – related processes. Contrib Nephrol 112:24–31

Thornalley PJ, Lang borg A, Minhas HS (1999) Formation of glyoxal, methylglyoxal and 3-DG in the glycation of proteins. Biochem J 344:109–116

Ulrich P, Cerami A (2001) Protein glycation, diabetes and aging. Recent Prog Horm Res 56:21

Uribarri J. (2012) Advanced Glycation End Products. In: Daugirdas JT. (ed) handbook of chronic kidney disease management. Lippincott Willliams and Wilkins, pp 152–158

Uribarri J, Peppa M, Cai W, Goldberg T et al (2003) Restriction of dietary glycotoxins markedly reduces AGE toxins in renal failure patients. J Am Soc Nephrol 14:728–731

Uribarri J, Cai WJ, Sandu O, Peppa M, Goldberg T, Vlassara H (2005) Diet- derived advanced glycation end products are major contributors to the body’s AGE pool and induce inflammation in healthy subjects. Ann N Y Acad Sci 1043:461–466

Uribarri J, Cai W, Peppa M, Goodman S, Ferruci L, Striker G, Vlassara H (2007) Circulating glycotoxins and dietary advanced glycation end-products: Two links to inflammatory response oxidative stress, and aging. J Gerontol A Biol Sci Med Sci 62:427–433

Uribarri J, Woodruff S, Goodman S, Cai W, Chen X, Pyzik R, Yong A, Striker GE, Vlassara H (2010) Advanced glycation end products in foods and a practical guide to their reduction in the diet. J Am Diet Assoc 110(6):911–16

Vashishth D, Gibson GJ, Khoury JI, Schaffler MB, Kimura J, Fy hrie DP (2001) Influence of nonenzymatic glycation on biomechanical properties of cortical bone. Bone 28:195–201

Verzijl N, Bank RA, TeKoppele JM, DeGroot J (2003) AGEing and osteoarthritis: a different perspective. Curr Opin Rheumatol 15:616–622

Vikram VB, Ramesh MN, Prapulla SG (2005) Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. J Food Eng 69:31–40

Vlassara H (2001) The AGE-receptor in the pathogenesis of diabetic complications. Diabetes Metab Rev 17:436–443

Vlassara H, Bucala R (1996) Recent progress in advanced glycation and diabetic vascular disease: role of AGE receptors. Diabetes 45(Suppl 3):65–66

Vlassara H, Uribarri J (2004) Glycoxidation and diabetic complications: modern lessons and a warning? Rev Endocr Metab Disord 5:181–188

Vlassara H, Cai W, Crandall  J, Goldberg T, Oberstein R, Dardaine V, Peppa M, Rayfield EJ (2002) Inflammatory mediators are induced by dietary glycotoxins: a major risk factor for diabetic angiopathy. Proc Natl Acad Sci U S A 99:15596–15601

Voziyan PA, Metz TO, Baynes JW, Hudson BG (2002) A post-Amadori inhibitor pyridoxamine also inhibits chemical modification of proteins by scavenging carbonyl intermediates of carbohydrate and lipid degradation. J Biol Chem 277:3397–3403

Wu LY, Juan CC, Ho LT, Hsu YP, Hwang LS (2004) Effect of green tea supplement on insulin sensitivity in Sprague–Dawley rats. J Agric Food Chem 52:643–648

Wu JC, Li XH, Peng YD, Wang JB, Tang JF, Wang YF (2011) Association of two glyoxalase I gene polymorphisms with nephropathy and retinopathy in type 2 diabetes. J Endocrinol Investig. doi: 10.3275/7856

Xue M, Rabbani N, Momiji H, Imbasi P, Anwar MM, Kitteringham N, Park BK, Souma T, Moriguchi T, Yamamoto M, Thornalley PJ (2012) Transcriptional control of glyoxalase 1 by Nrf2 provides a stress-responsive defence against dicarbonyl glycation. Biochem J 443:213–222

Yaacoub R, Saliba R, Nsouli B, Khalaf G, Birlouez-Aragon I (2008) Formation of lipid oxidation and isomerization products during processing of nuts and sesame seeds. Journal Agric Food Chem 6:7082–7090

Yamaguchi F, Ariga T, Yoshimura Y, Nakazawa H (2000) Antioxidative and anti-glycation activity of garcinol from garcinia indica fruit rind. J Agric Food Chem 48:180–185

Yokozawa T, Nakagawa T (2004) Inhibitory effects of Luobuma tea and its components against glucose-mediated protein damage. Food Chem Toxicol 42:975–981

Zhang Q, Ames JM, Smith RD, Baynes JW, Metz TO (2009) A perspective on the maillard reaction and the analysis of protein glycation by mass spectrometry: probing the pathogenesis of chronic disease. J Proteome Res 8:754–769

Zheng F, He C, Cai W, Hattori M, Steffes M, Vlassara H (2002) Prevention of diabetic nephropathy in mice by a diet low in glycoxidation products. Diabetes Metab Res Rev 18:224–237

Zieman S, Kass D (2004) Advanced glycation end product cross-linking: pathophysiologic role and therapeutic target in cardiovascular disease. Congest Heart Fail 10:144–149