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GELİŞMİŞ GLİKASYON SON ÜRÜNLERİ VE SAĞLIK ÜZERİNE ETKİSİ

Year 2024, Volume: 9 Issue: 2, 187 - 198, 30.08.2024
https://doi.org/10.47115/jshs.1326266

Abstract

Gelişmiş glikasyon son ürünleri, amino asitlerinin, peptidlerin, proteinlerin ve ketonların normal sıcaklıkta veya ısıl işlem görmüş koşullarda bir dizi kimyasal reaksiyonuyla oluşur. Gıdalar ısıl işlem gördüğünde, Maillard reaksiyonu vasıtasıyla büyük miktarda gelişmiş glikasyon son ürünleri ortaya çıkar. Söz konusu gıdalar tüketildiğinde, gelişmiş glikasyon son ürünleri sindirim ve emilim yoluyla biyolojik aktivite kazanır ve tüm doku ve organlarda birikir. Gıdalarda oluşan gelişmiş glikasyon son ürünleri varlığı ve bunların tüketilmesiyle oluşan halk sağlığı riskleri oldukça dikkat çekmektedir. Yapılan çalışmalarda; diyabet, diyabete bağlı böbrek yetmezliği, diyabetik retinopati, kardiyovasküler hastalıklar, damar komplikasyonları, osteoporoz ve alzheimer gibi kronik hastalıkların oluşumu gıdalarla gelişmiş glikasyon son ürünleri alımı ile ilgili yakından ilişkili olduğunu gösterilmektedir.

References

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  • Bui, T. P. N., Troise, A. D., Fogliano, V., & De Vos, W. M. (2019). Anaerobic degradation of N-ε-Carboxymethyllysine, a major glycation end-product, by human intestinal bacteria. Journal Of Agricultural And Food Chemistry, 67(23), 6594-6602. https://doi.org/10.1021/acs.jafc.9b02208
  • Bui, T. P. N., Troise, A. D., Nijsse, B., Roviello, G. N., Fogliano, V., & de Vos, W. M. (2020). Intestinimonas-like bacteria are important butyrate producers that utilize Nε-fructosyllysine and lysine in formula-fed infants and adults. Journal Of Functional Foods, 70, 103974. https://doi.org/10.1016/j.jff.2020.103974
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  • Li, Q., Li, L., Zhu, H., Yang, F., Xiao, K., Zhang, L., . . . Li, D. (2022). Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation. Food Science And Human Wellness, 11(5), 1409-1418. https://doi.org/10.1016/j.fshw.2022.04.031
  • Liu, C. J., Yang, X., Mao, Y., Zhang, X. X., Wu, X. T., Wang, S. H., . . . Sun, L. W. (2023). The alteration of advanced glycation end products and its potential role on bone loss under microgravity. Acta Astronautica, 206, 114-122. https://doi.org/10.1016/j.actaastro.2023.02.019
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Advanced Glication End Products And Their Effect On Health

Year 2024, Volume: 9 Issue: 2, 187 - 198, 30.08.2024
https://doi.org/10.47115/jshs.1326266

Abstract

Advanced glycation end products are formed through a series of chemical reactions involving amino acids, peptides, proteins, and ketones at normal temperature or under heat-treated conditions. When foods undergo heat treatment, a significant amount of advanced glycation end products is produced through the Maillard reaction. Upon consumption of these foods, advanced glycation end products gain biological activity through digestion and absorption, accumulating in various tissues and organs. The presence of advanced glycation end products in foods and the associated public health risks of their consumption have drawn considerable attention. Studies have shown a close relationship between dietary intake of advanced glycation end products and the development of chronic diseases such as diabetes, diabetic nephropathy, diabetic retinopathy, cardiovascular diseases, vascular complications, osteoporosis, and Alzheimer's disease.

References

  • Ahmed, N. (2005). Advanced glycation endproducts—role in pathology of diabetic complications. Diabetes Res Clin Pract, 67 (1), 3–21. https://doi.org/10.1016/j.diabres.2004.09.004
  • Almajwal, AM. Alam, I. Abulmeaty, M. Razak, S. Pawelec, G. Alam, W. (2020). Intake of dietary advanced glycation end products influences inflammatory markers, immune phenotypes, and antiradical capacity of healthy elderly in a little-studied population. Food Sci Nutr, 8, 1046–1057. https://doi.org/10.1002/fsn3.1389
  • American Diabetes Association, Bantle, J. P., Wylie-Rosett, J., Albright, A. L., Apovian, C. M., Clark, N. G., Franz, M. J., Hoogwerf, B. J., Lichtenstein, A. H., Mayer-Davis, E., Mooradian, A. D., & Wheeler, M. L. (2008). Nutrition recommendations and interventions for diabetes: a position statement of the American Diabetes Association. Diabetes care. 31 Suppl 1, S61–S78. https://doi.org/10.2337/dc08-S061
  • Baysal, A. (2007). Beslenme, (11.Baskı), Ankara: Hatiboğlu Yayınevi.
  • Bui, T. P. N., Troise, A. D., Fogliano, V., & De Vos, W. M. (2019). Anaerobic degradation of N-ε-Carboxymethyllysine, a major glycation end-product, by human intestinal bacteria. Journal Of Agricultural And Food Chemistry, 67(23), 6594-6602. https://doi.org/10.1021/acs.jafc.9b02208
  • Bui, T. P. N., Troise, A. D., Nijsse, B., Roviello, G. N., Fogliano, V., & de Vos, W. M. (2020). Intestinimonas-like bacteria are important butyrate producers that utilize Nε-fructosyllysine and lysine in formula-fed infants and adults. Journal Of Functional Foods, 70, 103974. https://doi.org/10.1016/j.jff.2020.103974
  • Byun, K., Bayarsaikhan, E., Kim, D., Kim, C. Y., Mook-Jung, I., Paek, S. H., ... Lee, B. (2012). Induction of neuronal death by microglial GGSÜ-albumin: Implications for Alzheimer’s disease. PLoS One, 7(5), e37917. https://doi.org/10.1371/journal.pone.0037917
  • Byun, K., Bayarsaikhan, D., Bayarsaikhan, E., Son, M., Oh, S., Lee, J., ... Lee, B. (2014). Microglial GGSÜ albumin is critical in promoting alcohol-induced neurodegeneration in rats and humans. PLoS One, 9(8), e104699. https://doi.org/10.1371/journal.pone.0104699
  • Cai, W., Uribarri, J., Zhu, L., Chen, X., Swamy, S., Zhao, Z., ... Vlassara, H. (2014). Oral glycotoxins are a modifiable cause of dementia and the metabolic syndrome in mice and humans. Proceedings Of The National Academy Of Sciences Of The United States Of America, 111(13), 4940–4945. https://doi.org/10.1073/pnas.1316013111
  • Cepas, V., Collino, M., Mayo, J. C., Sainz, R. M. (2020). Redox signaling and advanced glycation endproducts (GGSÜs) in diet-related diseases. Antioxidants (Basel), 9(2), 142. https://doi.org/10.3390/antiox9020142
  • Chang, Y. H., Huang, C. L., Hsieh, A. T., Jao, C. A., & Lu, H. K. (2023). Expression of advanced glycation end products and receptors in gingival tissues of patients with noninsulin-dependent diabetes mellitus-associated periodontitis. Journal Of Dental Sciences, 18(2), 689-695. https://doi.org/10.1016/j.jds.2022.10.019
  • Choi, L. S., Ahmed, K., Kim, Y. S., & Yim, J. E. (2022). Skin accumulation of advanced glycation end products and cardiovascular risk in Korean patients with type 2 diabetes mellitus. Heliyon, 8(6), e09571. https://doi.org/10.1016/j.heliyon.2022.e09571
  • Demirer, B., & Yardımcı, H. (2022). İleri Glikasyon Son Ürünlerinin Diyabet Komplikasyonları Üzerine Etkileri. Bir Derleme. Beslenme Ve Diyet Dergisi, 50(1), 101-108. https://doi.org/10.33076/2022.BDD.1516
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  • Granic, A., Hurst, C., Dismore, L., Dodds, R. M., Witham, M. D., Robinson, S. M., & Sayer, A. A. (2022). Advanced glycation end products in skeletal muscle health and sarcopenia: A systematic review of observational studies. Mechanisms Of Ageing And Development, 111744. https://doi.org/10.1016/j.mad.2022.111744
  • Henle, T., Walter, H., & Klostermeyer, H. (1991). Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine. Zeitschrift Fur Lebensmittel-Untersuchung Und-forschung, 193(2), 119-122. https://doi.org/10.1007/BF01193359 Kellow, N. J., & Coughlan, M. T. (2015). Effect of diet-derived advanced glycation end products on inflammation. Nurtition Reviews, 73(11), 737–759. https://doi.org/10.1093/nutrit/nuv030
  • Kosmopoulos, D. Drekolias, P. D. Zavras, C. Piperi, A. G. Papavassiliou. (2019). Impact of advanced glycation end products (GGSÜs) signaling in coronary artery disease. Biochim. Biophys. Acta (BBA) - Mol. Basis Dis, 1865 (3), 611–619. https://doi.org/10.1016/j.bbadis.2019.01.006
  • Li, Q., Li, L., Zhu, H., Yang, F., Xiao, K., Zhang, L., . . . Li, D. (2022). Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation. Food Science And Human Wellness, 11(5), 1409-1418. https://doi.org/10.1016/j.fshw.2022.04.031
  • Liu, C. J., Yang, X., Mao, Y., Zhang, X. X., Wu, X. T., Wang, S. H., . . . Sun, L. W. (2023). The alteration of advanced glycation end products and its potential role on bone loss under microgravity. Acta Astronautica, 206, 114-122. https://doi.org/10.1016/j.actaastro.2023.02.019
  • Lutgers, H.L., Graaff, R., Links, T.P., Ubink-Veltmaat, L.J., Bilo, H.J., … Gans, R. O. (2006). Skin autofluorescence as a noninvasive marker of vascular damGGSÜ in patients with type 2 diabetes. Diabetes Care. 29(12). 2654-2659. https://doi.org/10.2337/dc05-2173
  • Mastrocola, R., Collotta, D., Gaudioso, G., Le Berre, M., Cento, A. S., Ferreira Alves, G., . . . Manig, F. (2020). Effects of exogenous dietary advanced glycation end products on the cross-talk mechanisms linking microbiota to metabolic inflammation. Nutrients, 12(9), 2497. https://doi.org/10.3390/nu12092497
  • Mauron, J. (1990). Influence of processing on protein quality. Journal Of Nutritional Science And Vitaminology, 36(4-SupplementI). S57-S69. https://doi.org/10.3177/jnsv.36.4-SupplementI_S57
  • Mengstie, M. A., Abebe, E. C., Teklemariam, A. B., Mulu, A. T., Agidew, M. M., Azezew, M. T., . . . Teshome, A. A. (2022). Endogenous advanced glycation end products in the pathogenesis of chronic diabetic complications. Frontiers İn Molecular Biosciences, 9, https://doi.org/10.3389/fmolb.2022.1002710
  • Mitra, B., Lametsch, R., Greco, I., & Ruiz-Carrascal, J. (2018). Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments. Meat science, 145, 415-424. https://doi.org/10.1016/j.meatsci.2018.07.026
  • Moshtagh, P. R., Korthagen, N. M., van Rijen, M. H. P., Castelein, R. M., Zadpoor, A. A., & Weinans, H. (2018). Effects of non-enzymatic glycation on the micro- and nano-mechanics of articular cartilage. Journal Of The Mechanical Behavior Of Biomedical Materials, 77, 551–556. https://doi.org/10.1016/j.jmbbm.2017.09.035
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There are 43 citations in total.

Details

Primary Language Turkish
Subjects Nutritional Science, Food Properties
Journal Section Review
Authors

Yonca Korkmaz 0009-0007-6799-5435

Ali Gücükoğlu 0000-0002-8465-7768

Early Pub Date August 29, 2024
Publication Date August 30, 2024
Submission Date July 12, 2023
Published in Issue Year 2024 Volume: 9 Issue: 2

Cite

APA Korkmaz, Y., & Gücükoğlu, A. (2024). GELİŞMİŞ GLİKASYON SON ÜRÜNLERİ VE SAĞLIK ÜZERİNE ETKİSİ. Samsun Sağlık Bilimleri Dergisi, 9(2), 187-198. https://doi.org/10.47115/jshs.1326266
AMA Korkmaz Y, Gücükoğlu A. GELİŞMİŞ GLİKASYON SON ÜRÜNLERİ VE SAĞLIK ÜZERİNE ETKİSİ. JSHS. August 2024;9(2):187-198. doi:10.47115/jshs.1326266
Chicago Korkmaz, Yonca, and Ali Gücükoğlu. “GELİŞMİŞ GLİKASYON SON ÜRÜNLERİ VE SAĞLIK ÜZERİNE ETKİSİ”. Samsun Sağlık Bilimleri Dergisi 9, no. 2 (August 2024): 187-98. https://doi.org/10.47115/jshs.1326266.
EndNote Korkmaz Y, Gücükoğlu A (August 1, 2024) GELİŞMİŞ GLİKASYON SON ÜRÜNLERİ VE SAĞLIK ÜZERİNE ETKİSİ. Samsun Sağlık Bilimleri Dergisi 9 2 187–198.
IEEE Y. Korkmaz and A. Gücükoğlu, “GELİŞMİŞ GLİKASYON SON ÜRÜNLERİ VE SAĞLIK ÜZERİNE ETKİSİ”, JSHS, vol. 9, no. 2, pp. 187–198, 2024, doi: 10.47115/jshs.1326266.
ISNAD Korkmaz, Yonca - Gücükoğlu, Ali. “GELİŞMİŞ GLİKASYON SON ÜRÜNLERİ VE SAĞLIK ÜZERİNE ETKİSİ”. Samsun Sağlık Bilimleri Dergisi 9/2 (August 2024), 187-198. https://doi.org/10.47115/jshs.1326266.
JAMA Korkmaz Y, Gücükoğlu A. GELİŞMİŞ GLİKASYON SON ÜRÜNLERİ VE SAĞLIK ÜZERİNE ETKİSİ. JSHS. 2024;9:187–198.
MLA Korkmaz, Yonca and Ali Gücükoğlu. “GELİŞMİŞ GLİKASYON SON ÜRÜNLERİ VE SAĞLIK ÜZERİNE ETKİSİ”. Samsun Sağlık Bilimleri Dergisi, vol. 9, no. 2, 2024, pp. 187-98, doi:10.47115/jshs.1326266.
Vancouver Korkmaz Y, Gücükoğlu A. GELİŞMİŞ GLİKASYON SON ÜRÜNLERİ VE SAĞLIK ÜZERİNE ETKİSİ. JSHS. 2024;9(2):187-98.

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