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Quantitation of free glycation compounds in saliva

In the course of the Maillard reaction, which occurs during heating of food but also under physiological condition, a broad spectrum of reaction products is formed. Among them, the advanced glycation endproducts (AGEs) N(ε)-carboxymethyllysine (CML), pyrraline (Pyr), methylglyoxal-derived hydroimida...

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Autores principales: Manig, Friederike, Hellwig, Michael, Pietz, Franziska, Henle, Thomas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6750567/
https://www.ncbi.nlm.nih.gov/pubmed/31532774
http://dx.doi.org/10.1371/journal.pone.0220208
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author Manig, Friederike
Hellwig, Michael
Pietz, Franziska
Henle, Thomas
author_facet Manig, Friederike
Hellwig, Michael
Pietz, Franziska
Henle, Thomas
author_sort Manig, Friederike
collection PubMed
description In the course of the Maillard reaction, which occurs during heating of food but also under physiological condition, a broad spectrum of reaction products is formed. Among them, the advanced glycation endproducts (AGEs) N(ε)-carboxymethyllysine (CML), pyrraline (Pyr), methylglyoxal-derived hydroimidazolone 1 (MG-H1) and N(ε)-carboxyethyllysine (CEL) are the quantitatively dominating compounds during later reaction stages. Those dietary glycation compounds are under discussion as to be associated with chronic inflammation and the pathophysiological consequences of diseases such as diabetes. In the present study, the concentration of individual glycation compounds in saliva was monitored for the first time and related to their dietary uptake. Fasting saliva of 33 metabolically healthy subjects was analyzed with HPLC-MS/MS. The observed levels of individual glycation compounds ranged from 0.5 to 55.2 ng/ml and differed both intra- and interindividually. Patterns did not correlate with subject-related features such as vegetarianism or sports activities, indicating that dietary intake may play an important role. Therefore, six volunteers were asked to eat a raw food diet free of glycation compounds for two days. Within two days, salivary Pyr was lowered from median 1.7 ng/ml to a minimum level below the limit of detection, and MG-H1 decreased from 3.6 to 1.7 ng/ml in in a time-dependent manner after two days. Salivary CML and CEL concentrations were not affected. Therefore, measuring Pyr and MG-H1 in saliva is a suitable diagnostic tool to monitor the dietary intake and metabolic transit of glycation compounds present in heated foods.
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spelling pubmed-67505672019-09-27 Quantitation of free glycation compounds in saliva Manig, Friederike Hellwig, Michael Pietz, Franziska Henle, Thomas PLoS One Research Article In the course of the Maillard reaction, which occurs during heating of food but also under physiological condition, a broad spectrum of reaction products is formed. Among them, the advanced glycation endproducts (AGEs) N(ε)-carboxymethyllysine (CML), pyrraline (Pyr), methylglyoxal-derived hydroimidazolone 1 (MG-H1) and N(ε)-carboxyethyllysine (CEL) are the quantitatively dominating compounds during later reaction stages. Those dietary glycation compounds are under discussion as to be associated with chronic inflammation and the pathophysiological consequences of diseases such as diabetes. In the present study, the concentration of individual glycation compounds in saliva was monitored for the first time and related to their dietary uptake. Fasting saliva of 33 metabolically healthy subjects was analyzed with HPLC-MS/MS. The observed levels of individual glycation compounds ranged from 0.5 to 55.2 ng/ml and differed both intra- and interindividually. Patterns did not correlate with subject-related features such as vegetarianism or sports activities, indicating that dietary intake may play an important role. Therefore, six volunteers were asked to eat a raw food diet free of glycation compounds for two days. Within two days, salivary Pyr was lowered from median 1.7 ng/ml to a minimum level below the limit of detection, and MG-H1 decreased from 3.6 to 1.7 ng/ml in in a time-dependent manner after two days. Salivary CML and CEL concentrations were not affected. Therefore, measuring Pyr and MG-H1 in saliva is a suitable diagnostic tool to monitor the dietary intake and metabolic transit of glycation compounds present in heated foods. Public Library of Science 2019-09-18 /pmc/articles/PMC6750567/ /pubmed/31532774 http://dx.doi.org/10.1371/journal.pone.0220208 Text en © 2019 Manig et al http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
spellingShingle Research Article
Manig, Friederike
Hellwig, Michael
Pietz, Franziska
Henle, Thomas
Quantitation of free glycation compounds in saliva
title Quantitation of free glycation compounds in saliva
title_full Quantitation of free glycation compounds in saliva
title_fullStr Quantitation of free glycation compounds in saliva
title_full_unstemmed Quantitation of free glycation compounds in saliva
title_short Quantitation of free glycation compounds in saliva
title_sort quantitation of free glycation compounds in saliva
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6750567/
https://www.ncbi.nlm.nih.gov/pubmed/31532774
http://dx.doi.org/10.1371/journal.pone.0220208
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