The DOI matches its Crossref record; 73 of the 73 references it cites were found in a registry or an index.
Dietary advanced glycation end products modify gut microbial composition and partially increase colon permeability in rats
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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In the citing paper
“Elevated accumulation of AGEs can enhance gut barrier dysfunction, intestinal permeability, and bacterial translocation by stimulating the production and release of proinflammatory cytokines, potentially toxic metabolites and bacterial products, as well as causing intestinal epithelial cell damage, contributing to systemic endotoxemia, inflammation, and multiorgan injury98.”
From Advanced glycation end products (AGEs) and other adducts in aging-related diseases and alcohol-mediated tissue injury (2021) · cites this paper as [98]
In the citing paper
“The intestinal microbiota produces deglycating enzymes to digest AGEs, which are utilized for energy production.”
From Advanced glycation end products (AGEs) and other adducts in aging-related diseases and alcohol-mediated tissue injury (2021) · cites this paper as [98]
In the citing paper
“AGEs can modify gut microbiota composition by triggering the growth of particular microbiomes, resulting in the loss of microbial diversity and an increased possibility of intestinal leakiness98,99.”
From Advanced glycation end products (AGEs) and other adducts in aging-related diseases and alcohol-mediated tissue injury (2021) · cites this paper as [98]
In the citing paper
“As a result of this mechanism, unabsorbed AGEs may play a role in modulating the composition and number of intestinal microflora98.”
From Advanced glycation end products (AGEs) and other adducts in aging-related diseases and alcohol-mediated tissue injury (2021) · cites this paper as [98]
Citations
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Cited by
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Gut microbiome and health: mechanistic insights
de Vos, W. M., Tilg, H., Van Hul, M., & Cani, P. D. (2022) · Gut · doi:10.1136/gutjnl-2021-326789 · Cited by 2,388
The Western Diet–Microbiome-Host Interaction and Its Role in Metabolic Disease
Zinöcker, M. K., & Lindseth, I. A. (2018) · doi:10.20944/preprints201803.0064.v1 · Cited by 776
Rungratanawanich, W., Qu, Y., Wang, X., Essa, M. M., & Song, B.-J. (2021) · Experimental & Molecular Medicine · doi:10.1038/s12276-021-00561-7 · Cited by 411
AGE/RAGE in diabetic kidney disease and ageing kidney
Wu, X., Zhang, D., Wang, Y., Tan, Y.-Q., Yu, X.-Y., & Zhao, Y. (2021) · Free Radical Biology and Medicine · doi:10.1016/j.freeradbiomed.2021.05.025 · Cited by 241
Snelson, M., & Coughlan, M. (2019) · Nutrients · doi:10.3390/nu11020215 · Cited by 230
Metadata
- 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
- Venue
- Molecular Nutrition & Food Research
- Publisher
- Wiley
- Published
- 2017-07-31
- Volume
- 61
- Issue
- 10
- ISSN
- 1613-4125 (ISSN-L)
- 1613-4133
- 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
- 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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