Project Details
Projekt
The impact of selected dietary glycation compounds on inflammation
Subject Area
Nutritional Sciences
Food Chemistry
Food Chemistry
Term
since 2020
Project identifier
Deutsche Forschungsgemeinschaft (DFG) - Project number 446241261
Glycation compounds are a group of heterogeneous chemical structures, which are formed in food and physiological systems as a result of the non-enzymatic reaction between reducing carbohydrates and amino acids, peptides or proteins (“Maillard reactions”). Endogenously formed glycation compounds are involved in the development of age-related and metabolic disorders via inflammatory pathways. As an amount of up to 1200 mg of early glycation compounds (Amadori products) and 75 mg of advanced glycation endproducts (AGEs) is ingested daily with a conventional diet, the contribution of dietary (“exogenous”) glycation products to inflammatory processes is under debate. However, until now there is no clear evidence whether, or to which extent, individual dietary glycation compounds are resorbed from the diet and thereby contribute to the endogenous pool. To elucidate the possible role of individual dietary glycation products for inflammatory processes, we aim to feed bovine serum albumin enriched with [13C]-isotope labelled fructosyllysine, N-ε-carboxymethyllysine or pyrraline to young and aged wildtype C57BL/6 mice for 30 days. The animal experiment is followed by analysis of individual glycation compounds in plasma, faeces, urine, organs and tissues via profound analytical techniques (LC-MS/MS). To evaluate the pathophysiological impact of accumulation of glycated compounds in tissues, inflammatory and oxidative stress markers in plasma and transcription factors and receptors mediating inflammation will be analyzed in selected tissues. The results will lead to a general understanding of structure-effect relationships of dietary glycation compounds and inflammation and contribute to the evaluation of a possible health risk of dietary glycation compounds for young and aged individuals.
DFG Programme
Research Grants
