[Zurück]

D. Ret, E. Gasparotto, E. Weidmann, N. Samadi, S. Geiselhart, E. Untersmayr:
"Concentrations of AGEs Precursors in Different Mouse Chow Preparations in Comprison with Human Food";
Vortrag: Cepii Meduniwien 10th Retreat, Wien; 24.09.2019.

Glycation is a non-enzymatic reaction between reducing sugars or oxaldehydes (advanced glycation end-products (AGEs) precursors) with amino groups on proteins, DNA or lipids resulting in formation of AGEs. Grilling, frying and roasting are known to be associated with formation of high amounts of AGEs precursors, which accumulate in the body leading to altered protein structure and molecular surface topology dramatically affecting molecular and biochemical properties. These modifications are suggested to increase susceptibility to inflammatory diseases. In our previous study, different mouse chow composition (soy-free vs soy-containing diet) revealed an impact on allergy induction. Thus, we aimed to measured levels of AGEs precursors (glyoxal, methylglyoxal) in these two commercially available mouse diets with or without heat pretreatment.
To assess AGEs precursor concentrations, HPLC-UV DMBA tag was performed. Both mouse chow contained low amounts of AGEs precursors (Soy-containing diet: 0.12 mg/kg Glyoxal, 0.07 mg/kg Methylglyoxal; Soy-free diet: 0.10 mg/kg Glyoxal, 0.07 mg/kg Methylglyoxal). After boiling at 100°C for 1 hour no increase of AGEs precursor was observed. However, baking for 30 minutes at 200°C increased AGEs precursor concentrations by three fold. While in human western diet a daily intake of 5-20 mg Methylglyoxal per person (~ 0.20 mg/kg) was described, our measured levels indicated a daily intake of 0.4 µg Methylglyoxal per mouse (0.01 mg/kg).
Our study clearly indicates differences regarding dietary intake of AGEs precursor via mouse chow compared to human diet. Thus, enrichment of mouse chow with AGEs precursors should be considered for relevant studies.

Glycation, grilling, frying and roasting, formation of high amounts of AGEs precursors, altered protein structure and molecular surface topology, affecting molecular and biochemical properties