Please use this identifier to cite or link to this item:
http://hdl.handle.net/1942/34748
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | van Dongen, Katja C. W. | - |
dc.contributor.author | Linkens, Armand M. A. | - |
dc.contributor.author | WETZELS, Suzan | - |
dc.contributor.author | WOUTERS, Kristiaan | - |
dc.contributor.author | VANMIERLO, Tim | - |
dc.contributor.author | van de Waarenburg, Marjo P. H. | - |
dc.contributor.author | Scheijen, Jean L. J. M. | - |
dc.contributor.author | de Vos, Willem M. | - |
dc.contributor.author | Belzer, Clara | - |
dc.contributor.author | Schalkwijk, Casper G. | - |
dc.date.accessioned | 2021-08-31T19:17:29Z | - |
dc.date.available | 2021-08-31T19:17:29Z | - |
dc.date.issued | 2021 | - |
dc.date.submitted | 2021-08-30T08:54:17Z | - |
dc.identifier.citation | FOOD RESEARCH INTERNATIONAL, 147 , p. 110547 (Art N° 110547) | - |
dc.identifier.uri | http://hdl.handle.net/1942/34748 | - |
dc.description.abstract | Scope: Dietary advanced glycation endproducts (AGEs) are associated with negative biological effects, possibly due to accumulation in plasma and tissues and through modulation of inflammation and gut microbiota. Whether these biological consequences are reversible by limiting dietary AGE intake is unknown. Methods and results: Young healthy C57BL/6 mice were fed a standard chow (n = 10) or a baked chow high AGE-diet (n = 10) (similar to 1.8-6.9 fold increased protein-bound N epsilon-(carboxymethyl)lysine (CML), N epsilon-(1-carboxyethyl) lysine (CEL), and N delta-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine (MG-H1)) for 10 weeks or a switch diet with baked chow for 5 weeks followed by 5 weeks of standard chow (n = 10). We assessed accumulation of AGEs in plasma, kidney, and liver and measured inflammatory markers and gut microbial composition. After 10 weeks of baked chow, a substantial panel of AGEs were increased in plasma, liver, and kidney. These increases were normalized after the switch diet. The inflammatory z-score increased after the baked chow diet. Gut microbial composition differed significantly between groups, with enriched Dubosiella spp. dominating these alterations. Conclusion: A high AGE-diet led to an increase of AGEs in plasma, kidney, and liver and to more inflammation and modification of the gut microbiota. These effects were reversed or discontinued by a diet lower in AGEs. | - |
dc.description.sponsorship | SIAM Gravitation [024.002.002]; Spinoza Award of the Netherland Organization for Scientific Researchs | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER | - |
dc.rights | © 2021 Published by Elsevier Ltd | - |
dc.subject.other | Dietary advanced glycation endproducts; Gut microbiota; 16S rRNA | - |
dc.subject.other | sequencing; Ultra-performance liquid chromatography tandem mass | - |
dc.subject.other | spectrometry | - |
dc.title | Dietary advanced glycation endproducts (AGEs) increase their concentration in plasma and tissues, result in inflammation and modulate gut microbial composition in mice; evidence for reversibility | - |
dc.type | Journal Contribution | - |
dc.identifier.volume | 147 | - |
local.format.pages | 13 | - |
local.bibliographicCitation.jcat | A1 | - |
dc.description.notes | Schalkwijk, CG (corresponding author), Maastricht Univ, Dept Internal Med, Med Ctr, Univ Singel 50, NL-6200 MD Maastricht, Netherlands. | - |
dc.description.notes | katja.vandongen@wur.nl; Armand.linkens@maastrichtuniversity.nl; | - |
dc.description.notes | suzan.wetzels@mumc.nl; kristiaan.wouters@maastrichtuniversity.nl; | - |
dc.description.notes | tim.vanmierlo@uhasselt.be; m.vandewaarenburg@maastrichtuniversity.nl; | - |
dc.description.notes | j.scheijen@maastrichtuniversity.nl; willem.devos@wur.nl; | - |
dc.description.notes | clara.belzer@wur.nl; C.Schalkwijk@maastrichtuniversity.nl | - |
local.publisher.place | RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS | - |
local.type.refereed | Refereed | - |
local.type.specified | Article | - |
local.bibliographicCitation.artnr | 110547 | - |
dc.identifier.doi | 10.1016/j.foodres.2021.110547 | - |
dc.identifier.isi | WOS:000684807300013 | - |
local.provider.type | wosris | - |
local.uhasselt.uhpub | yes | - |
local.description.affiliation | [van Dongen, Katja C. W.] Wageningen Univ & Res, Div Toxicol, Stippeneng 4, NL-6708 WE Wageningen, Netherlands. | - |
local.description.affiliation | [Linkens, Armand M. A.; Wouters, Kristiaan; van de Waarenburg, Marjo P. H.; Scheijen, Jean L. J. M.; Schalkwijk, Casper G.] Maastricht Univ, Dept Internal Med, Med Ctr, Univ Singel 50, NL-6200 MD Maastricht, Netherlands. | - |
local.description.affiliation | [Linkens, Armand M. A.; Wetzels, Suzan M. W.; Wouters, Kristiaan; van de Waarenburg, Marjo P. H.; Scheijen, Jean L. J. M.; Schalkwijk, Casper G.] Maastricht Univ, CARIM Sch Cardiovasc Dis, Univ Singel 50, NL-6229 ER Maastricht, Netherlands. | - |
local.description.affiliation | [Wetzels, Suzan M. W.] Maastricht Univ, Dept Pathol, Med Ctr, P Debyelaan 25, NL-6229 HX Maastricht, Netherlands. | - |
local.description.affiliation | [Vanmierlo, Tim] Maastricht Univ, Sch Mental Hlth & Neurosci, Dept Psychiat & Neuropsychol, Dr Tanslaan 10, NL-6229 ET Maastricht, Netherlands. | - |
local.description.affiliation | [Vanmierlo, Tim] Hasselt Univ, Biomed Res Inst, Dept Neuroimmunol, BE-3590 Diepenbeek, Belgium. | - |
local.description.affiliation | [de Vos, Willem M.; Belzer, Clara] Wageningen Univ & Res, Lab Microbiol, Stippeneng 4, NL-6708 WE Wageningen, Netherlands. | - |
local.description.affiliation | [de Vos, Willem M.] Univ Helsinki, Fac Med, Human Microbiome Res Program, Haartmaninkatu 3, Helsinki, Finland. | - |
local.uhasselt.international | yes | - |
item.validation | ecoom 2022 | - |
item.contributor | van Dongen, Katja C. W. | - |
item.contributor | Linkens, Armand M. A. | - |
item.contributor | WETZELS, Suzan | - |
item.contributor | WOUTERS, Kristiaan | - |
item.contributor | VANMIERLO, Tim | - |
item.contributor | van de Waarenburg, Marjo P. H. | - |
item.contributor | Scheijen, Jean L. J. M. | - |
item.contributor | de Vos, Willem M. | - |
item.contributor | Belzer, Clara | - |
item.contributor | Schalkwijk, Casper G. | - |
item.accessRights | Restricted Access | - |
item.fullcitation | van Dongen, Katja C. W.; Linkens, Armand M. A.; WETZELS, Suzan; WOUTERS, Kristiaan; VANMIERLO, Tim; van de Waarenburg, Marjo P. H.; Scheijen, Jean L. J. M.; de Vos, Willem M.; Belzer, Clara & Schalkwijk, Casper G. (2021) Dietary advanced glycation endproducts (AGEs) increase their concentration in plasma and tissues, result in inflammation and modulate gut microbial composition in mice; evidence for reversibility. In: FOOD RESEARCH INTERNATIONAL, 147 , p. 110547 (Art N° 110547). | - |
item.fulltext | With Fulltext | - |
crisitem.journal.issn | 0963-9969 | - |
crisitem.journal.eissn | 1873-7145 | - |
Appears in Collections: | Research publications |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
1-s20-S0963996921004464-main.pdf Restricted Access | Published version | 3.73 MB | Adobe PDF | View/Open Request a copy |
WEB OF SCIENCETM
Citations
38
checked on May 2, 2024
Page view(s)
28
checked on Sep 7, 2022
Download(s)
22
checked on Sep 7, 2022
Google ScholarTM
Check
Altmetric
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.