Research Paper on A Startling Connection Between Modern Diet and Health May Be Made by Advanced Glycation End Products (AGEs)

Description

Title: A Startling Connection Between Modern Diet and Health May Be Made by Advanced Glycation End Products (AGEs) 

Abstract: The Maillard reaction is a straightforward but common reaction that happens both in vivo and ex vivo when food is cooked or processed at high temperatures, like when baking, frying, or grilling. Proteins can be glycated as a post-translational modification, resulting in transient adducts that, after additional crosslinking and rearrangement, become permanent residues called advanced glycation end products (AGEs). Different food products with high levels of AGEs are a result of cooking at high temperatures. The basis for AGE formation and their associated harmful effects on the body are highlighted in this review. Some metabolic diseases, including diabetes mellitus type 2 (DM2), acute renal failure (ARF), Alzheimer’s disease, dental health, allergies, and polycystic ovary syndrome, have a direct correlation with glycated Maillard products and their pathophysiology (PCOS). Collagen, which serves as a marker for diabetes and aging and whose levels decline with age, is the most glycated and structurally abundant protein. High levels of AGEs have been linked to kidney failure, uremic cardiomyopathy, ischemic heart disease, carotid thickening, and diabetes. Additionally, AGEs regulate or modify the DNA-level receptor mechanisms of hormones, or they mimic hormones. High levels of androgens, anti-Müllerian hormone, insulin, and androstenedione in women are directly correlated with high AGE diets, which supports ovarian dysfunction and/or infertility. Vitamin D3 modulates steroidogenesis and is closely linked to the pathogenesis of PCOS. Additionally, it demonstrates a defense mechanism against the negative consequences of AGEs. The processing of infant formula milk and the resulting health risks are explained and summarized in this review. Formula milk, which is designed to meet the infant’s nutritional needs in place of mother’s milk, is a rich source of primary adducts like carboxy-methyl lysine, which makes a child more susceptible to inflammation, dementia, food allergies, and other illnesses. Therefore, we advise that the key to unlocking the mechanisms and physiology of various metabolic syndromes is understanding this post-translational modification.

Keywords: advanced glycation end products; Maillard reaction; diabetes; Alzheimer’s disease; polycystic ovarian syndrome; infant formula

Paper Quality: SCOPUS / Web of Science Level Research Paper

Subject: Biomolecules

Writer Experience: 20+ Years

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