Assessment of the Concentrations of Various Advanced Glycation End-Products in Beverages and Foods That Are Commonly Consumed in Japan
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{"title"=>"Assessment of the concentrations of various advanced glycation end-products in beverages and foods that are commonly consumed in Japan", "type"=>"journal", "authors"=>[{"first_name"=>"Masayoshi", "last_name"=>"Takeuchi", "scopus_author_id"=>"7402804245"}, {"first_name"=>"Jun Ichi", "last_name"=>"Takino", "scopus_author_id"=>"22939538000"}, {"first_name"=>"Satomi", "last_name"=>"Furuno", "scopus_author_id"=>"22937621200"}, {"first_name"=>"Hikari", "last_name"=>"Shirai", "scopus_author_id"=>"36150182200"}, {"first_name"=>"Mihoko", "last_name"=>"Kawakami", "scopus_author_id"=>"36149921900"}, {"first_name"=>"Michiru", "last_name"=>"Muramatsu", "scopus_author_id"=>"56533202300"}, {"first_name"=>"Yuka", "last_name"=>"Kobayashi", "scopus_author_id"=>"36514978600"}, {"first_name"=>"Sho Ichi", "last_name"=>"Yamagishi", "scopus_author_id"=>"35432120000"}], "year"=>2015, "source"=>"PLoS ONE", "identifiers"=>{"sgr"=>"84923884900", "pui"=>"602594907", "doi"=>"10.1371/journal.pone.0118652", "pmid"=>"25730321", "scopus"=>"2-s2.0-84923884900", "issn"=>"19326203", "isbn"=>"1932-6203"}, "id"=>"da9b7bda-9271-3e5c-892a-1dd760c4d140", "abstract"=>"Dietary consumption has recently been identified as a major environmental source of pro-inflammatory advanced glycation end-products (AGEs) in humans. It is disputed whether dietary AGEs represent a risk to human health. Nε-(carboxymethyl)lysine (CML), a representative AGE compound found in food, has been suggested to make a significant contribution to circulating CML levels. However, recent studies have found that the dietary intake of AGEs is not associated with plasma CML concentrations. We have shown that the serum levels of glyceraldehyde-derived AGEs (Glycer-AGEs), but not hemoglobin A1c, glucose-derived AGEs (Glu-AGEs), or CML, could be used as biomarkers for predicting the progression of atherosclerosis and future cardiovascular events. We also detected the production/accumulation of Glycer-AGEs in normal rats administered Glu-AGE-rich beverages. Therefore, we assessed the concentrations of various AGEs in a total of 1,650 beverages and foods that are commonly consumed in Japan. The concentrations of four kinds of AGEs (Glu-AGEs, fructose-derived AGEs (Fru-AGEs), CML, and Glycer-AGEs) were measured with competitive enzyme-linked immunosorbent assays involving immunoaffinity-purified specific antibodies. The results of the latter assays indicated that Glu-AGEs and Fru-AGEs (especially Glu-AGEs), but not CML or Glycer-AGEs, are present at appreciable levels in beverages and foods that are commonly consumed by Japanese. Glu-AGEs, Fru-AGEs, CML, and Glycer-AGEs exhibited concentrations of ≥85%, 2-12%, <3%, and trace amounts in the examined beverages and ≥82%, 5-15%, <3%, and trace amounts in the tested foods, respectively. The results of the present study indicate that some lactic acid bacteria beverages, carbonated drinks, sugar-sweetened fruit drinks, sports drinks, mixed fruit juices, confectionery (snacks), dried fruits, cakes, cereals, and prepared foods contain markedly higher Glu-AGE levels than other classes of beverages and foods. We provide useful data on the concentrations of various AGEs, especially Glu-AGEs, in commonly consumed beverages and foods.", "link"=>"http://www.mendeley.com/research/assessment-concentrations-various-advanced-glycation-endproducts-beverages-foods-commonly-consumed-j", "reader_count"=>34, "reader_count_by_academic_status"=>{"Unspecified"=>1, "Professor > Associate Professor"=>1, "Librarian"=>1, "Researcher"=>6, "Student > Doctoral Student"=>1, "Student > Ph. D. Student"=>10, "Student > Postgraduate"=>2, "Other"=>2, "Student > Master"=>5, "Student > Bachelor"=>3, "Lecturer > Senior Lecturer"=>1, "Professor"=>1}, "reader_count_by_user_role"=>{"Unspecified"=>1, "Professor > Associate Professor"=>1, "Librarian"=>1, "Researcher"=>6, "Student > Doctoral Student"=>1, "Student > Ph. D. Student"=>10, "Student > Postgraduate"=>2, "Other"=>2, "Student > Master"=>5, "Student > Bachelor"=>3, "Lecturer > Senior Lecturer"=>1, "Professor"=>1}, "reader_count_by_subject_area"=>{"Unspecified"=>1, "Biochemistry, Genetics and Molecular Biology"=>5, "Nursing and Health Professions"=>1, "Medicine and Dentistry"=>11, "Agricultural and Biological Sciences"=>11, "Chemistry"=>5}, "reader_count_by_subdiscipline"=>{"Medicine and Dentistry"=>{"Medicine and Dentistry"=>11}, "Chemistry"=>{"Chemistry"=>5}, "Agricultural and Biological Sciences"=>{"Agricultural and Biological Sciences"=>11}, "Nursing and Health Professions"=>{"Nursing and Health Professions"=>1}, "Biochemistry, Genetics and Molecular Biology"=>{"Biochemistry, Genetics and Molecular Biology"=>5}, "Unspecified"=>{"Unspecified"=>1}}, "reader_count_by_country"=>{"Spain"=>1, "India"=>1}, "group_count"=>1}

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Figshare

  • {"files"=>["https://ndownloader.figshare.com/files/1928457"], "description"=>"<p>Reducing sugars, such as glucose, fructose, and glyceraldehyde, are known to react non-enzymatically with the amino groups of proteins to form reversible Schiff bases and Amadori/Heyns products. These early glycation products undergo further complex reactions such as rearrangement, dehydration, and condensation to become irreversibly cross-linked heterogeneous fluorescent derivatives, termed AGEs. Glu-AGEs, glucose-derived AGEs; Fru-AGEs, fructose-derived AGEs; Glycer-AGEs, glyceraldehyde-derived AGEs; Glycol-AGEs, glycolaldehyde-derived AGEs; MGO-AGEs, methylglyoxal-derived AGEs; GO-AGEs, glyoxal-derived AGEs; 3-DG-AGEs, 3-deoxyglucosone-derived AGEs; CML, <i>N</i><sup><i>ε</i></sup>-(carboxymethyl)lysine; P-NH<sub>2</sub>, free amino residue of protein; GOLD, GO-lysine dimer; GA-pyridine, 3-hydroxy-4-hydroxymethyl-1-(5-carboxypentyl) pyridinium cation; DOLD, 3-DG-lysine dimer; CEL, <i>N</i><sup><i>ε</i></sup>-(carboxyethyl)lysine; MOLD, MGO-lysine dimer; GLAP, glyceraldehyde-derived pyridinium compound.</p>", "links"=>[], "tags"=>["representative AGE compound", "trace amounts", "plasma CML concentrations", "lactic acid bacteria beverages"], "article_id"=>1321084, "categories"=>["Biological Sciences"], "users"=>["Masayoshi Takeuchi", "Jun-ichi Takino", "Satomi Furuno", "Hikari Shirai", "Mihoko Kawakami", "Michiru Muramatsu", "Yuka Kobayashi", "Sho-ichi Yamagishi"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0118652.g001", "stats"=>{"downloads"=>7, "page_views"=>225, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Alternative_in_vivo_AGE_synthesis_routes_/1321084", "title"=>"Alternative <i>in vivo</i> AGE synthesis routes.", "pos_in_sequence"=>0, "defined_type"=>1, "published_date"=>"2015-03-02 02:55:18"}
  • {"files"=>["https://ndownloader.figshare.com/files/1928459"], "description"=>"<p>Beverages were classified according to the Japanese Agricultural Standard (JAS). The mean concentrations of four kinds of AGEs (Glu-AGEs, Fru-AGEs, CML, and Glycer-AGEs) in each beverage are expressed as AGE units (U) per bottle and are based on the standard serving size (65~500 ml/bottle) of each product in Japan.</p>", "links"=>[], "tags"=>["representative AGE compound", "trace amounts", "plasma CML concentrations", "lactic acid bacteria beverages"], "article_id"=>1321086, "categories"=>["Biological Sciences"], "users"=>["Masayoshi Takeuchi", "Jun-ichi Takino", "Satomi Furuno", "Hikari Shirai", "Mihoko Kawakami", "Michiru Muramatsu", "Yuka Kobayashi", "Sho-ichi Yamagishi"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0118652.g002", "stats"=>{"downloads"=>0, "page_views"=>10, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Mean_concentrations_of_various_AGEs_in_commonly_consumed_beverages_/1321086", "title"=>"Mean concentrations of various AGEs in commonly consumed beverages.", "pos_in_sequence"=>0, "defined_type"=>1, "published_date"=>"2015-03-02 02:55:18"}
  • {"files"=>["https://ndownloader.figshare.com/files/1928460"], "description"=>"<p>Food items were classified according to the Standard Tables of Food Composition (5th revised and enlarged edition, 2009). The mean concentrations of four kinds of AGEs (Glu-AGEs, Fru-AGEs, CML, and Glycer-AGEs) in each food item are expressed as AGE units (U) per meal and are based on the standard servings consumed by average individuals in Japan.</p>", "links"=>[], "tags"=>["representative AGE compound", "trace amounts", "plasma CML concentrations", "lactic acid bacteria beverages"], "article_id"=>1321087, "categories"=>["Biological Sciences"], "users"=>["Masayoshi Takeuchi", "Jun-ichi Takino", "Satomi Furuno", "Hikari Shirai", "Mihoko Kawakami", "Michiru Muramatsu", "Yuka Kobayashi", "Sho-ichi Yamagishi"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0118652.g003", "stats"=>{"downloads"=>4, "page_views"=>26, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Mean_concentrations_of_various_AGEs_in_commonly_consumed_foods_/1321087", "title"=>"Mean concentrations of various AGEs in commonly consumed foods.", "pos_in_sequence"=>0, "defined_type"=>1, "published_date"=>"2015-03-02 02:55:18"}

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{"start_date"=>"2015-01-01T00:00:00Z", "end_date"=>"2015-12-31T00:00:00Z", "subject_areas"=>[]}
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