Effects of Exogenous Dietary Advanced Glycation End Products on the Cross-Talk Mechanisms Linking Microbiota to Metabolic Inflammation.


Journal

Nutrients
ISSN: 2072-6643
Titre abrégé: Nutrients
Pays: Switzerland
ID NLM: 101521595

Informations de publication

Date de publication:
19 Aug 2020
Historique:
received: 29 07 2020
revised: 15 08 2020
accepted: 17 08 2020
entrez: 23 8 2020
pubmed: 23 8 2020
medline: 30 3 2021
Statut: epublish

Résumé

Heat-processed diets contain high amounts of advanced glycation end products (AGEs). Here we explore the impact of an AGE-enriched diet on markers of metabolic and inflammatory disorders as well as on gut microbiota composition and plasma proteins glycosylation pattern. C57BL/6 mice were allocated into control diet (CD,

Identifiants

pubmed: 32824970
pii: nu12092497
doi: 10.3390/nu12092497
pmc: PMC7551182
pii:
doi:

Substances chimiques

Cytokines 0
Ghrelin 0
Glycation End Products, Advanced 0
Inflammation Mediators 0
Insulin 0
Glucagon-Like Peptide 1 89750-14-1
Glucose IY9XDZ35W2

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : Italian Ministry of Agricultural, Alimentary and Forestry Policies
ID : grant ID 777 HDHL INTIMIC-Knowledge Platform
Organisme : Italian Ministry of Agricultural, Alimentary and Forestry Policies
ID : ID 1170 HDHL INTIMIC METADIS
Organisme : Italian Ministry of Agricultural, Alimentary and Forestry Policies
ID : ID CABALA_diet&health, ERA HDHL
Organisme : Italian Ministry of Education, University and Research
ID : ID SALIVAGES, ERA HDHL
Organisme : Italian Ministry of Education, University and Research
ID : ID CABALA_diet&health, ERA HDHL
Organisme : German Federal Ministry for Research and Education
ID : 01EA1703

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Auteurs

Raffaella Mastrocola (R)

Department of Clinical and Biological Sciences, University of Turin, 10125 Turin, Italy.

Debora Collotta (D)

Department of Drug Science and Technology, University of Turin, 10125 Turin, Italy.

Giulia Gaudioso (G)

Fondazione Edmund Mach, 38010 San Michele all'Adige, Italy.

Marie Le Berre (M)

Biomedical Sciences, National University of Ireland, H91 TK33 Galway, Ireland.

Alessia Sofia Cento (AS)

Department of Clinical and Biological Sciences, University of Turin, 10125 Turin, Italy.

Gustavo Ferreira Alves (G)

Department of Drug Science and Technology, University of Turin, 10125 Turin, Italy.

Fausto Chiazza (F)

Department of Drug Science and Technology, University of Turin, 10125 Turin, Italy.

Roberta Verta (R)

Department of Drug Science and Technology, University of Turin, 10125 Turin, Italy.

Ilaria Bertocchi (I)

Department of Neuroscience, University of Turin, 10124 Turin, Italy.

Friederike Manig (F)

Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany.

Michael Hellwig (M)

Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany.

Francesca Fava (F)

Fondazione Edmund Mach, 38010 San Michele all'Adige, Italy.

Carlo Cifani (C)

Pharmacology Unit, School of Pharmacy, University of Camerino, 62032 Camerino, Italy.

Manuela Aragno (M)

Department of Clinical and Biological Sciences, University of Turin, 10125 Turin, Italy.

Thomas Henle (T)

Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany.

Lokesh Joshi (L)

Biomedical Sciences, National University of Ireland, H91 TK33 Galway, Ireland.

Kieran Tuohy (K)

Fondazione Edmund Mach, 38010 San Michele all'Adige, Italy.

Massimo Collino (M)

Department of Drug Science and Technology, University of Turin, 10125 Turin, Italy.

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Classifications MeSH