Metabolic transit of dietary advanced glycation end-products—the case of NƐ-carboxymethyllysine
Abstract
The Maillard reaction, also called glycation, is one of the major chemical reactions responsible for most yellow-to-brown colors and aromas in cooked foods. This reaction between reducing sugars and amino functions on proteins affects not only the flavor of food, but also leads to the formation of an heterogenous group of structurally-modified amino acids. Some of these, known as "advanced glycation end products" (AGEs), have been found in both foods and human biological fluids, tissues and organs. Except for those that are formed over long periods in vivo at 37 °C, AGEs in the body originate from the digestion and absorption of dietary sources. A high or chronic exposure to dietary AGEs (dAGEs) is suspected as potentially detrimental to human health and studies in the field of food safety have begun to focus their attention on the metabolic transit of dAGEs. This review presents some important findings in this field, with a focus on N Ɛ-carboxymethyllysine, and presents the evidence for and against an association between intake of dAGEs and their presence in the body. New and promising avenues of research are described, and some future directions outlined.
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The average human diet consists of ~75 mg AGEs per day, 10-30% (30-80% in another report) of which is systemically absorbed and about 30% in turn removed in the urine.
“Interestingly, the average human diet consists of ~75 mg AGEs per day, 10–30% (30–80% in another report) of which is systemically absorbed and about 30% in turn removed in the urine [199].”
From GANAB and N-Glycans Substrates Are Relevant in Human Physiology, Polycystic Pathology and Multiple Sclerosis: A Review (2022) · cites this paper as [199]
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- Authors
- Tessier, F. J., Boulanger, E., & Howsam, M.
- Affiliations
- Inserm (FR)
- Venue
- Glycoconjugate Journal
- Published
- 2020-09-29
- Volume
- 38
- Issue
- 3
- Pages
- 311-317
- ISSN
- 0282-0080 (ISSN-L)
- 1573-4986
- OpenAlex
- W3091217952
- Cited by
- 19
- References
- 32
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 5 · 2023: 4 · 2022: 4 · 2021: 4
- FWCI
- 0.38
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Glycoconjugate Journal (publishedVersion)
- PubMed (publishedVersion)
- HAL (submittedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Clinical Biochemistry › Advanced Glycation End Products research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Glycosylation and Glycoproteins Research
- Keywords
- advanced glycation end products, carboxymethyllysine, Maillard reaction, dietary AGEs, intestinal metabolism, food safety, food coloration, amino acid modification, human health effects
- MeSH terms
- Amino Acids, Diet, Digestion, Humans, Lysine, Glycation End Products, Advanced
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