The Effect of Terpenoid Compounds on the Formation of Advanced Glycation Endproducts (AGEs) in Model Systems

Fructose-derived glycation and immune function: Effects on antigen binding in human IgG and lymphocytes

Diabetes Mellitus (DM), one of the oldest known metabolic disorders, dates back to 3000 BC and continues to have a profound impact on health and the economy. Nutrition plays a critical role in managing diabetes and enhancing overall quality of life. It is also vital for immune system function, as well as in the prevention and treatment of aging-related diseases. A key factor contributing to the global rise in obesity is the excessive consumption of fructose/glucose (corn) syrup, which leads to various metabolic complications. Uncontrolled intake of carbohydrates, particularly sugars like fructose, triggers the Maillard Reaction, a chemical process that occurs between sugars and proteins, resulting in advanced glycation end-products (AGEs). This process is accelerated in diabetic patients due to hyperglycemia, leading to increased glycation of plasma proteins such as immunoglobulins, which play an essential role in the immune system. Studies show that individuals with Diabetes Mellitus experience a higher susceptibility to infections due to increased viral entry, impaired immune responses, reduced viral clearance, and dysregulated inflammatory cytokine production. In this study, human IgG proteins were glycated in vitro using fructose, simulating the damaging effects seen in diabetic conditions. A mixture containing antioxidants like glutathione, oleuropein, and selenium was prepared and incubated with the glycated IgG to assess its protective properties. Lymphocyte cells from healthy volunteers were also treated with fructose and subjected to similar experiments. Results demonstrated that fructose significantly compromises immune function by damaging key proteins, but the antioxidant mixture effectively mitigates this damage, offering a protective mechanism against glycation in the immune system.

Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition

Advanced glycation end products (AGEs) are produced in foods during their thermal treatment through routes like the Maillard reaction. They have been linked to various health issues such as diabetes, neurodegenerative disorders, and cardiovascular diseases. There are multiple pathways through which AGEs can form in foods and the body. Therefore, this review work aims to explore multiple formation pathways of AGEs to gain insights into their generation mechanisms. Furthermore, this review work has analyzed the recent trends in the detection and inhibition of AGEs in food matrices. It can be highlighted, based on the surveyed literature, that UHPLC-Orbitrap-Q-Exactive-MS and UPLC-ESI-MS/MS can produce highly sensitive results with a low limit of detection levels for AGEs in food matrices. Moreover, various works on inhibitory agents like spices, herbs, fruits, vegetables, hydrocolloids, plasma-activated water, and probiotic bacteria were assessed for their capacity to suppress the formation of AGEs in food products and simulation models. Overall, it is essential to decrease the occurrence of AGEs in food products, and future scope might include studying the interaction of macromolecular components in food products to minimize the production of AGEs without sacrificing the organoleptic qualities of processed foods.