Effects of exogenous advanced glycation end products on oxidative stress and renal injury in healthy mice

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY
eFood Pub Date : 2023-07-04 DOI:10.1002/efd2.105
Lan Zhang, Pingping Wen, Jixin Zhang, Chao Xia, Jingguo Xu, Huiqing Xu, Guiyou Cui, Jun Wang
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Abstract

This study evaluated the biological effects of exogenous advanced glycation end products (AGEs) on the induction of chronic kidney disease and the dose-effect relationship. Male C57BL/6 mice were placed on four diets, including saline and three other diets differing only in AGEs content (low-AGEs [LA], medium-AGEs [MA], and high-AGEs [HA] ratio, 1:3:5) for 4 weeks. With the increasing intake of AGEs, mice developed a significant increase in blood glucose and lipid levels, the fluorescence intensity of AGEs, Nε-(carboxymethyl)-lysine, Nε-(carboxyethyl)-lysine, and malondialdehyde levels, whereas their superoxide dismutase activity and glutathione levels were decreased significantly. HA had the highest urinary protein levels and the lowest creatinine clearance compared to the other groups. These suggested that AGEs are an essential contributor to increasing oxidative stress levels and intake of high-level AGEs induces more severe kidney function impairment. Meanwhile, the AGEs intake damaged the kidney structure in a dose-dependent manner, as evidenced by granular degeneration of kidney tubular epithelial cells and inflammatory cell infiltration. These findings shed light on the detrimental impacts of AGEs on human kidneys, which also will help reveal a dose-effect relationship of AGEs.

Abstract Image

外源性晚期糖基化终产物对健康小鼠氧化应激和肾损伤的影响
本研究评估了外源性晚期糖基化终产物(AGEs)诱导慢性肾脏疾病的生物学效应及其剂量效应关系。雄性C57BL/6小鼠分别饲喂4种日粮,包括生理盐水和其他3种仅AGEs含量不同的日粮(低AGEs [LA]、中等AGEs [MA]和高AGEs [HA]比例,1:3:5),持续4周。随着AGEs摄入量的增加,小鼠血糖、血脂水平显著升高,AGEs荧光强度、Nε-(羧甲基)赖氨酸、Nε-(羧乙基)赖氨酸和丙二醛水平显著升高,超氧化物歧化酶活性和谷胱甘肽水平显著降低。与其他组相比,HA组尿蛋白水平最高,肌酐清除率最低。这表明AGEs是增加氧化应激水平的重要因素,摄入高水平AGEs会导致更严重的肾功能损害。同时,AGEs摄入对肾脏结构的损害呈剂量依赖性,表现为肾小管上皮细胞颗粒变性和炎症细胞浸润。这些发现揭示了AGEs对人体肾脏的有害影响,也将有助于揭示AGEs的剂量效应关系。
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来源期刊
eFood
eFood food research-
CiteScore
6.00
自引率
0.00%
发文量
44
期刊介绍: eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)
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