Advanced glycation end products in food and their effects on intestinal tract

Abstract

With the development of living standards, harmful substances in diet and food safety have seriously endangered people health and life. Advanced glycation end products (AGEs), which formed by Maillard reactions in processed food, have been shown a significantly associated with many chronic diseases, such as nephropathy, atherosclerosis, Alzheimer’s disease, and tumors. In recent years, the research about diet advanced glycation end products (dAGEs) have widespread controversy in academia. The main arguments include the production mechanism of dAGEs, metabolic pathways, and relationships with chronic diseases, especially related to the intestines, gut microbiota, and intestinal disorders. So this review attempts to briefly summarize the dAGE in following aspects, including the influencing factors, metabolism, absorption, and so forth. In addition, the effects of dAGEs on intestinal health and gut microbes were discussed, which can offer a goal for boff in to design low dAGEs products and provided some perspectives for further study with AGEs in the future.

Keywords:

• AGEs
• diet
• food safety
• gut microbiota
• intestinal

Disclosure statement

No potential conflict of interest was reported by the authors.

Author contributions

C.N., Y.L., and L.W. designed research; H.Q. and H.Y. contributed to information collection; C.N., Y.L., and L.W. wrote the manuscript. All authors read and approved the final manuscript.

Additional information

Funding

This work was supported by grants from the National Key Research and Development Program of China [grant no. 2020YFC1606804]; National Natural Science Foundation of China [grant nos. 31671890, 31900841, 32071166].