The Maillard reaction is a non-enzymatic reaction that provides the desired flavor and color of foods. Dicarbonyls are the highly reactive compounds produced during this reaction. Amino acids, phospholipids and nucleotides are susceptible to be modified by dicarbonyls and consequently advanced glycation end products (AGEs) are formed. Among different types of AGEs, the most studied AGEs are the compounds with glycated lysine and arginine residues of proteins such as carboxymethyl-lysine (CML), carboxyethyl-lysine, pyralline, argpyrimidine and pentosidine. Since CML is the first dietary advanced glycation end product (dAGE) identified from foods, the level of CML has been frequently used as a marker representing the total amount of dAGEs in foods. However, measurement of CML may not truly reflect the accurate amount of dAGEs. Obesity has been recognized as a major culprit of chronic diseases. Recently, mounting data have shown that dAGEs not only was positively associated with obesity but also exacerbated obesity-mediated inflammatory responses. However, the knowledge with respect to the metabolic pathways affected by dAGEs in obesity is relatively lacking. Thus, this project intends to establish a mass spectrometry-based foodomics platform towards understanding the occurrence of different types of dAGEs in Taiwanese foods as well as dAGEs-mediated alterations of metabolite profiles in vitro and in vivo and the related molecular mechanisms in obesity. We anticipate that this project will provide a fuller understanding into consumption of dAGEs in Taiwanese people as well as the physiological effects of dAGEs in obesity. Ultimately, the results acquired from this project may raise people’s attention regarding potential health risks of dAGEs intake.
|Effective start/end date||11/1/19 → 10/31/20|
- Dietary advanced glycation end products
- Taiwanese foods
- mass spectrometry
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