Inhibition of Advanced Glycation End Products (AGEs) by Fermented Foods Using Lactic Acid Bacteria.

Yuki Nakashima, Hideki Kinoshita

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Article in Methods in molecular biology (Clifton, N.J.), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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2 authors.

Yuki NakashimaGraduate School of Bioscience, Tokai University, Kumamoto, Japan.

Hideki KinoshitaGraduate School of Bioscience, Tokai University, Kumamoto, Japan. kinoshita@tokai.ac.jp.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Glycation is an important nonenzymatic reaction between reducing sugars and amines. Advanced glycation end products (AGEs) accumulation in the human body is associated with secondary complications related to diabetes in hyperglycemic environments. These observations suggest that the inhibition of AGEs formation is important for preventing diabetes mellitus (DM) progression and the development of diabetes-related complications. Lactic acid bacteria (LAB) are probiotics commonly used in fermented foods and food additives. Therefore, it is necessary to identify starter strains of LAB to produce fermented food to decrease the risk of DM and its complications. This chapter introduces the protocols that are inhibition assay of fermented food using LAB on AGEs such as Nω-(carboxymethyl) arginine (CMA), Nε-(carboxymethyl) lysine (CML), and fluorescent AGEs.

Indexed as

Fermented FoodsGlycation End Products, AdvancedLactobacillalesArginineFermentationHumansLysineProbioticsArginineGlycation End Products, AdvancedLysineN(6)-carboxymethyllysineAdvanced glycation end productsDiabetesLactic acid bacteriaLifestyle-related diseasesSoymilk yogurt

Identifiers

PMID39210178

DOI10.1016/j.fbio.2022.102051

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.