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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...

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Autores principales: Manig, Friederike, Hellwig, Michael, Pietz, Franziska, Henle, Thomas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
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.
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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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