Cited by 195Gut microbiota and healthAdvanced Glycation End Products researchAnimal Nutrition and Physiology

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Dietary advanced glycation end products modify gut microbial composition and partially increase colon permeability in rats

Qu, Wanting, Yuan, Xiaojin, Zhao, Jinsong, Zhang, Yingxiao, Hu, Jing, Wang, Jiawei, Li, Juxiu·2017·Molecular Nutrition & Food Research

DOI 10.1002/mnfr.201700118

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Abstract

Scope: The adverse impacts of dietary advanced glycation end products (AGEs) on health are currently of interest. These compounds are inevitably formed during thermal food processing and make foods less digestible because of protein cross‐linking. This study examined not only whether dietary AGEs alter cecal microbiota and their metabolites but also their effects on colon permeability. Methods and results: Sprague–Dawley rats were exposed to a high‐AGEs diet (AGEs content was increased by heating food at 125°C/3 h) for 6, 12, or 18 weeks. Cecal microbiota was analyzed by 16S rDNA gene sequencing. Colon permeability was assessed through histopathology, immunohistochemistry and endotoxin testing. Microbial metabolites (e.g. ammonia and short‐chain fatty acids (SCFAs)) were also measured. AGEs treatment reduced the diversity and richness of the microbiota, especially saccharolytic bacteria such as Ruminococcaceae and Alloprevotella, which can produce SCFAs, whereas some putatively harmful bacteria (Desulfovibrio and Bacteroides) were increased. Protein fermentation was enhanced, supported by elevated ammonia and branched‐chain fatty acid levels (p < 0.05). Additionally, the colonocytes structure changed and the expression of tight junction proteins in colon were decreased. Conclusion: Dietary AGEs detrimentally modulate gut microbial ecology and may partially increase colon permeability, which can adversely impact host health.

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Authors: Qu, W., Yuan, X., Zhao, J., Zhang, Y., Hu, J., Wang, J., & Li, J.
Affiliations: Northwest A&F University (CN)
Shaanxi Research Institute of Agricultural Products Processing Technology Xi'an P. R. China
Corresponding author: Li, Juxiu
ORCID: Qu, Wanting
Yuan, Xiaojin
Hu, Jing
Wang, Jiawei
Li, Juxiu
Venue: Molecular Nutrition & Food Research
Publisher: Wiley
Published: 2017-07-31
Volume: 61
Issue: 10
ISSN: 1613-4125 (ISSN-L)
1613-4133
DOI: 10.1002/mnfr.201700118
OpenAlex: W2626757016
Cited by: 195
References: 73
Citations by year: 2026: 12 · 2025: 23 · 2024: 18 · 2023: 26 · 2022: 31 · 2021: 32 · 2020: 19 · 2019: 20 · 2018: 13 · 2017: 1
FWCI: 5.92
Type: journal article
Language: en
Open access: closed
Licence: onlinelibrary.wiley.com/termsAndConditions#vor (vor)
Locations: Molecular Nutrition & Food Research (publishedVersion)
PubMed (publishedVersion)
Funders: National Natural Science Foundation of China (31471579)
Topics: Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
Life Sciences › Biochemistry, Genetics and Molecular Biology › Clinical Biochemistry › Advanced Glycation End Products research
Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Animal Nutrition and Physiology
Keywords: advanced glycation end products, gut microbiota, short-chain fatty acids, protein fermentation, ammonia, tight junction proteins, Ruminococcaceae, Alloprevotella, Desulfovibrio, Bacteroides, thermal food processing
MeSH terms: Bacillota, Gastrointestinal Microbiome, Cyanobacteria, Ammonia, Animals, Colon, Diet, DNA, Bacterial, Fatty Acids, Volatile, Fermentation, Male, Permeability, RNA, Ribosomal, 16S, Glycation End Products, Advanced, Rats, Sprague-Dawley, Sequence Analysis, DNA, Proteobacteria, Bacteroidetes, Rats, Verrucomicrobia, Occludin, Zonula Occludens-1 Protein

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Dietary advanced glycation end products modify gut microbial composition and partially increase colon permeability in rats

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