School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China.
Food Funct. 2024 Sep 16;15(18):9024-9036. doi: 10.1039/d4fo01545b.
This study delves into the dynamics of dietary advanced glycation end-products (dAGEs) on host health and gut microbiota. Using C-labeled carboxymethyllysine (CML) bound casein, we identify bound AGEs as the primary entry route, in contrast to free AGEs dominating urinary excretion. Specifically, our results show that the kidneys accumulate 1.5 times more dAGEs than the liver. A high AGE (HA) diet prompts rapid gut microbiota changes, with an initial stress-induced mutation phase, evidenced by a 20% increase in Bacteroides and Parabacteroides within the first week, followed by stabilization. These bacteria emerge as potential dAGE-utilizing bacteria, influencing the microbiota composition. Concurrent metabolic shifts affect lipid and carbohydrate pathways, with lipid metabolism alterations persisting over time, impacting host metabolic homeostasis. This study illuminates the intricate interplay between dietary AGEs, gut microbiota, and host health, offering insights into the health consequences of short- and long-term HA dietary patterns.
本研究探讨了饮食中晚期糖基化终产物（dAGEs）对宿主健康和肠道微生物群的动态影响。我们使用 C 标记的羧甲基赖氨酸（CML）结合酪蛋白，发现结合的 AGEs 是主要的进入途径，而游离的 AGEs 则主要从尿液中排泄。具体而言，我们的结果表明肾脏积累的 dAGEs 比肝脏多 1.5 倍。高 AGE（HA）饮食会促使肠道微生物群迅速发生变化，最初经历应激诱导的突变阶段，这一阶段表现在第一周内双歧杆菌和副拟杆菌增加了 20%，然后趋于稳定。这些细菌可能是潜在的 dAGE 利用菌，影响着微生物群的组成。同时发生的代谢变化会影响脂质和碳水化合物代谢途径，脂质代谢的改变会持续存在，影响宿主的代谢稳态。本研究阐明了饮食 AGEs、肠道微生物群和宿主健康之间的复杂相互作用，为短期和长期 HA 饮食模式对健康的影响提供了新的见解。
