Division of Toxicology, Wageningen University and Research, P.O. Box 8000, Wageningen 6700 EA, The Netherlands.
Laboratory of Microbiology, Wageningen University and Research, P.O. Box 8033, Wageningen 6700 EH, The Netherlands.
J Agric Food Chem. 2022 Sep 21;70(37):11759-11768. doi: 10.1021/acs.jafc.2c05756. Epub 2022 Sep 7.
The advanced glycation endproduct carboxymethyllysine and its precursor fructoselysine are present in heated, processed food products and are considered potentially hazardous for human health. Upon dietary exposure, they can be degraded by human colonic gut microbiota, reducing internal exposure. Pronounced interindividual and intraindividual differences in these metabolic degradations were found in anaerobic incubations with human fecal slurries in vitro. The average capacity to degrade fructoselysine was 27.7-fold higher than that for carboxymethyllysine, and degradation capacities for these two compounds were not correlated ( = 0.08). Analysis of the bacterial composition revealed that interindividual differences outweighed intraindividual differences, and multiple genera were correlated with the individuals' carboxymethyllysine and fructoselysine degradation capacities (e.g., , ).
晚期糖基化终产物羧甲基赖氨酸及其前体果糖赖氨酸存在于加热和加工过的食品中，被认为对人类健康具有潜在危害。在饮食暴露后，它们可以被人类结肠肠道微生物群降解，从而降低内部暴露。在体外厌氧孵育中，从人类粪便中提取的肠道微生物群落中发现，这些代谢降解产物存在明显的个体间和个体内差异。对果糖赖氨酸的平均降解能力是羧甲基赖氨酸的 27.7 倍，并且这两种化合物的降解能力没有相关性（= 0.08）。细菌组成分析表明，个体间差异大于个体内差异，并且多个菌属与个体的羧甲基赖氨酸和果糖赖氨酸降解能力相关（例如，，）。
