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Studies about the Dietary Impact on “Free” Glycation Compounds in Human Saliva
Glycation reactions play a key role in post-translational modifications of amino acids in food proteins. Questions have arisen about a possible pathophysiological role of dietary glycation compounds. Several studies assessed the metabolic fate of dietary glycation compounds into blood and urine, but...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9324897/ https://www.ncbi.nlm.nih.gov/pubmed/35885358 http://dx.doi.org/10.3390/foods11142112 |
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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 | Glycation reactions play a key role in post-translational modifications of amino acids in food proteins. Questions have arisen about a possible pathophysiological role of dietary glycation compounds. Several studies assessed the metabolic fate of dietary glycation compounds into blood and urine, but studies about saliva are rare. We investigated here the dietary impact on salivary concentrations of the individual Maillard reaction products (MRPs) N-ε-fructosyllysine, N-ε-carboxymethyllysine (CML), N-ε-carboxyethyllysine (CEL), pyrraline (Pyr), and methylglyoxal-derived hydroimidazolone 1 (MG-H1). Quantitation was performed using stable isotope dilution analysis (LC-MS/MS). We describe here, that a low MRP diet causes a significant lowering of salivary levels of Pyr from 1.9 ± 0.4 ng/mL to below the LOD and MG-H1 from 2.5 ± 1.5 ng/mL to 0.7 ± 1.8 ng/mL. An impact on the salivary protein fraction was not observed. Furthermore, salivary Pyr and MG-H1 levels are modified in a time-dependent manner after a dietary intervention containing 1.2 mg Pyr and 4.7 mg MG-H1. An increase in mean salivary concentrations to 1.4 ng/mL Pyr and 4.2 ng/mL MG-H1 was observed within 30–210 min. In conclusion, saliva may be a useful tool for monitoring glycation compound levels by using Pyr and MG-H1 as biomarkers for intake of heated food. |
format | Online Article Text |
id | pubmed-9324897 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-93248972022-07-27 Studies about the Dietary Impact on “Free” Glycation Compounds in Human Saliva Manig, Friederike Hellwig, Michael Pietz, Franziska Henle, Thomas Foods Article Glycation reactions play a key role in post-translational modifications of amino acids in food proteins. Questions have arisen about a possible pathophysiological role of dietary glycation compounds. Several studies assessed the metabolic fate of dietary glycation compounds into blood and urine, but studies about saliva are rare. We investigated here the dietary impact on salivary concentrations of the individual Maillard reaction products (MRPs) N-ε-fructosyllysine, N-ε-carboxymethyllysine (CML), N-ε-carboxyethyllysine (CEL), pyrraline (Pyr), and methylglyoxal-derived hydroimidazolone 1 (MG-H1). Quantitation was performed using stable isotope dilution analysis (LC-MS/MS). We describe here, that a low MRP diet causes a significant lowering of salivary levels of Pyr from 1.9 ± 0.4 ng/mL to below the LOD and MG-H1 from 2.5 ± 1.5 ng/mL to 0.7 ± 1.8 ng/mL. An impact on the salivary protein fraction was not observed. Furthermore, salivary Pyr and MG-H1 levels are modified in a time-dependent manner after a dietary intervention containing 1.2 mg Pyr and 4.7 mg MG-H1. An increase in mean salivary concentrations to 1.4 ng/mL Pyr and 4.2 ng/mL MG-H1 was observed within 30–210 min. In conclusion, saliva may be a useful tool for monitoring glycation compound levels by using Pyr and MG-H1 as biomarkers for intake of heated food. MDPI 2022-07-15 /pmc/articles/PMC9324897/ /pubmed/35885358 http://dx.doi.org/10.3390/foods11142112 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Manig, Friederike Hellwig, Michael Pietz, Franziska Henle, Thomas Studies about the Dietary Impact on “Free” Glycation Compounds in Human Saliva |
title | Studies about the Dietary Impact on “Free” Glycation Compounds in Human Saliva |
title_full | Studies about the Dietary Impact on “Free” Glycation Compounds in Human Saliva |
title_fullStr | Studies about the Dietary Impact on “Free” Glycation Compounds in Human Saliva |
title_full_unstemmed | Studies about the Dietary Impact on “Free” Glycation Compounds in Human Saliva |
title_short | Studies about the Dietary Impact on “Free” Glycation Compounds in Human Saliva |
title_sort | studies about the dietary impact on “free” glycation compounds in human saliva |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9324897/ https://www.ncbi.nlm.nih.gov/pubmed/35885358 http://dx.doi.org/10.3390/foods11142112 |
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