Quantitation of free glycation compounds in saliva
In the course of the Maillard reaction, which occurs during heating of food but also under physiological condition, a broad spectrum of reaction products is formed. Among them, the advanced glycation endproducts (AGEs) Nε-carboxymethyllysine (CML), pyrraline (Pyr), methylglyoxal-derived hydroimidazo...
Gespeichert in:
| Veröffentlicht in: | PloS one 2019-09, Vol.14 (9), p.e0220208-e0220208 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | e0220208 |
|---|---|
| container_issue | 9 |
| container_start_page | e0220208 |
| container_title | PloS one |
| container_volume | 14 |
| creator | Manig, Friederike Hellwig, Michael Pietz, Franziska Henle, Thomas |
| description | In the course of the Maillard reaction, which occurs during heating of food but also under physiological condition, a broad spectrum of reaction products is formed. Among them, the advanced glycation endproducts (AGEs) Nε-carboxymethyllysine (CML), pyrraline (Pyr), methylglyoxal-derived hydroimidazolone 1 (MG-H1) and Nε-carboxyethyllysine (CEL) are the quantitatively dominating compounds during later reaction stages. Those dietary glycation compounds are under discussion as to be associated with chronic inflammation and the pathophysiological consequences of diseases such as diabetes. In the present study, the concentration of individual glycation compounds in saliva was monitored for the first time and related to their dietary uptake. Fasting saliva of 33 metabolically healthy subjects was analyzed with HPLC-MS/MS. The observed levels of individual glycation compounds ranged from 0.5 to 55.2 ng/ml and differed both intra- and interindividually. Patterns did not correlate with subject-related features such as vegetarianism or sports activities, indicating that dietary intake may play an important role. Therefore, six volunteers were asked to eat a raw food diet free of glycation compounds for two days. Within two days, salivary Pyr was lowered from median 1.7 ng/ml to a minimum level below the limit of detection, and MG-H1 decreased from 3.6 to 1.7 ng/ml in in a time-dependent manner after two days. Salivary CML and CEL concentrations were not affected. Therefore, measuring Pyr and MG-H1 in saliva is a suitable diagnostic tool to monitor the dietary intake and metabolic transit of glycation compounds present in heated foods. |
| doi_str_mv | 10.1371/journal.pone.0220208 |
| format | Article |
| fullrecord | <record><control><sourceid>gale_plos_</sourceid><recordid>TN_cdi_plos_journals_2292924964</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A599997607</galeid><doaj_id>oai_doaj_org_article_1f4c6b8dba0c417daf7b5f5783f6f0a9</doaj_id><sourcerecordid>A599997607</sourcerecordid><originalsourceid>FETCH-LOGICAL-c692t-2ac6b820c532195f737ada91730df9eb6c59f868db4990748a47d751fb875ddd3</originalsourceid><addsrcrecordid>eNqNkltr2zAUx83YWC_bNxhbYDC2h2S6WJL1Mihll0Ch7PoqjnVJFBQrteyyfvvKjVvi0YdJDxJHv_M_OtK_KF5htMBU4I-b2LcNhMUuNnaBCEEEVU-KYywpmXOC6NOD_VFxktIGIUYrzp8XRxQzSoQojwvyvYem8x10Pjaz6GautXa2Cjd6H9Fxu4t9Y9LMN7MEwV_Di-KZg5Dsy3E9LX5_-fzr_Nv84vLr8vzsYq65JN2cgOZ1RZDOpbBkTlABBiQWFBknbc01k67ilalLKZEoKyiFEQy7uhLMGENPizd73V2ISY3tJkWIzLOUvMzEck-YCBu1a_0W2hsVwau7QGxXCtrO62AVduVwHVMD0iUWBpyomWOioo47BDJrfRqr9fXWGm2broUwEZ2eNH6tVvFaccEQ4yILvB8F2njV29SprU_ahgCNjf3dvakUTOIqo2__QR_vbqRWkBvwjYu5rh5E1RmTeQiOhrKLR6g8jd16nb3hfI5PEj5MEjLT2b_dCvqU1PLnj_9nL_9M2XcH7NpC6NYphn6wUZqC5R7UbUypte7hkTFSg7XvX0MN1lajtXPa68MPeki69zK9BYWS8v0</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2292924964</pqid></control><display><type>article</type><title>Quantitation of free glycation compounds in saliva</title><source>MEDLINE</source><source>DOAJ Directory of Open Access Journals</source><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>PubMed Central</source><source>Free Full-Text Journals in Chemistry</source><source>Public Library of Science (PLoS)</source><creator>Manig, Friederike ; Hellwig, Michael ; Pietz, Franziska ; Henle, Thomas</creator><creatorcontrib>Manig, Friederike ; Hellwig, Michael ; Pietz, Franziska ; Henle, Thomas</creatorcontrib><description>In the course of the Maillard reaction, which occurs during heating of food but also under physiological condition, a broad spectrum of reaction products is formed. Among them, the advanced glycation endproducts (AGEs) Nε-carboxymethyllysine (CML), pyrraline (Pyr), methylglyoxal-derived hydroimidazolone 1 (MG-H1) and Nε-carboxyethyllysine (CEL) are the quantitatively dominating compounds during later reaction stages. Those dietary glycation compounds are under discussion as to be associated with chronic inflammation and the pathophysiological consequences of diseases such as diabetes. In the present study, the concentration of individual glycation compounds in saliva was monitored for the first time and related to their dietary uptake. Fasting saliva of 33 metabolically healthy subjects was analyzed with HPLC-MS/MS. The observed levels of individual glycation compounds ranged from 0.5 to 55.2 ng/ml and differed both intra- and interindividually. Patterns did not correlate with subject-related features such as vegetarianism or sports activities, indicating that dietary intake may play an important role. Therefore, six volunteers were asked to eat a raw food diet free of glycation compounds for two days. Within two days, salivary Pyr was lowered from median 1.7 ng/ml to a minimum level below the limit of detection, and MG-H1 decreased from 3.6 to 1.7 ng/ml in in a time-dependent manner after two days. Salivary CML and CEL concentrations were not affected. Therefore, measuring Pyr and MG-H1 in saliva is a suitable diagnostic tool to monitor the dietary intake and metabolic transit of glycation compounds present in heated foods.</description><identifier>ISSN: 1932-6203</identifier><identifier>EISSN: 1932-6203</identifier><identifier>DOI: 10.1371/journal.pone.0220208</identifier><identifier>PMID: 31532774</identifier><language>eng</language><publisher>United States: Public Library of Science</publisher><subject>Advanced glycosylation end products ; Amino acids ; Backup software ; Biology and Life Sciences ; Biomarkers ; Cancer ; Carbohydrates ; Carboxymethyllysine ; Care and treatment ; Chemistry ; Chromatography, High Pressure Liquid ; Chromatography, Liquid ; Diabetes ; Diabetes mellitus ; Diagnostic software ; Diagnostic systems ; Diet ; Dietary intake ; Fasting ; Food ; Glycation End Products, Advanced - analysis ; Glycation End Products, Advanced - metabolism ; Glycosylation ; Health aspects ; High performance liquid chromatography ; Humans ; Inflammation ; Liquid chromatography ; Maillard reaction ; Mass Spectrometry ; Medicine and Health Sciences ; Metabolism ; Physical Sciences ; Physiology ; Plasma ; Proteins ; Pyruvaldehyde ; Quantitation ; Reaction products ; Research and Analysis Methods ; Risk factors ; Saliva ; Saliva - chemistry ; Saliva - metabolism ; Tandem Mass Spectrometry ; Time dependence ; Urine ; Vegetarianism</subject><ispartof>PloS one, 2019-09, Vol.14 (9), p.e0220208-e0220208</ispartof><rights>COPYRIGHT 2019 Public Library of Science</rights><rights>2019 Manig et al. This is an open access article distributed under the terms of the Creative Commons Attribution License: http://creativecommons.org/licenses/by/4.0/ (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2019 Manig et al 2019 Manig et al</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c692t-2ac6b820c532195f737ada91730df9eb6c59f868db4990748a47d751fb875ddd3</citedby><cites>FETCH-LOGICAL-c692t-2ac6b820c532195f737ada91730df9eb6c59f868db4990748a47d751fb875ddd3</cites><orcidid>0000-0003-3331-7816</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6750567/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6750567/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,860,881,2096,2915,23845,27901,27902,53766,53768,79342,79343</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31532774$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Manig, Friederike</creatorcontrib><creatorcontrib>Hellwig, Michael</creatorcontrib><creatorcontrib>Pietz, Franziska</creatorcontrib><creatorcontrib>Henle, Thomas</creatorcontrib><title>Quantitation of free glycation compounds in saliva</title><title>PloS one</title><addtitle>PLoS One</addtitle><description>In the course of the Maillard reaction, which occurs during heating of food but also under physiological condition, a broad spectrum of reaction products is formed. Among them, the advanced glycation endproducts (AGEs) Nε-carboxymethyllysine (CML), pyrraline (Pyr), methylglyoxal-derived hydroimidazolone 1 (MG-H1) and Nε-carboxyethyllysine (CEL) are the quantitatively dominating compounds during later reaction stages. Those dietary glycation compounds are under discussion as to be associated with chronic inflammation and the pathophysiological consequences of diseases such as diabetes. In the present study, the concentration of individual glycation compounds in saliva was monitored for the first time and related to their dietary uptake. Fasting saliva of 33 metabolically healthy subjects was analyzed with HPLC-MS/MS. The observed levels of individual glycation compounds ranged from 0.5 to 55.2 ng/ml and differed both intra- and interindividually. Patterns did not correlate with subject-related features such as vegetarianism or sports activities, indicating that dietary intake may play an important role. Therefore, six volunteers were asked to eat a raw food diet free of glycation compounds for two days. Within two days, salivary Pyr was lowered from median 1.7 ng/ml to a minimum level below the limit of detection, and MG-H1 decreased from 3.6 to 1.7 ng/ml in in a time-dependent manner after two days. Salivary CML and CEL concentrations were not affected. Therefore, measuring Pyr and MG-H1 in saliva is a suitable diagnostic tool to monitor the dietary intake and metabolic transit of glycation compounds present in heated foods.</description><subject>Advanced glycosylation end products</subject><subject>Amino acids</subject><subject>Backup software</subject><subject>Biology and Life Sciences</subject><subject>Biomarkers</subject><subject>Cancer</subject><subject>Carbohydrates</subject><subject>Carboxymethyllysine</subject><subject>Care and treatment</subject><subject>Chemistry</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Chromatography, Liquid</subject><subject>Diabetes</subject><subject>Diabetes mellitus</subject><subject>Diagnostic software</subject><subject>Diagnostic systems</subject><subject>Diet</subject><subject>Dietary intake</subject><subject>Fasting</subject><subject>Food</subject><subject>Glycation End Products, Advanced - analysis</subject><subject>Glycation End Products, Advanced - metabolism</subject><subject>Glycosylation</subject><subject>Health aspects</subject><subject>High performance liquid chromatography</subject><subject>Humans</subject><subject>Inflammation</subject><subject>Liquid chromatography</subject><subject>Maillard reaction</subject><subject>Mass Spectrometry</subject><subject>Medicine and Health Sciences</subject><subject>Metabolism</subject><subject>Physical Sciences</subject><subject>Physiology</subject><subject>Plasma</subject><subject>Proteins</subject><subject>Pyruvaldehyde</subject><subject>Quantitation</subject><subject>Reaction products</subject><subject>Research and Analysis Methods</subject><subject>Risk factors</subject><subject>Saliva</subject><subject>Saliva - chemistry</subject><subject>Saliva - metabolism</subject><subject>Tandem Mass Spectrometry</subject><subject>Time dependence</subject><subject>Urine</subject><subject>Vegetarianism</subject><issn>1932-6203</issn><issn>1932-6203</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><sourceid>DOA</sourceid><recordid>eNqNkltr2zAUx83YWC_bNxhbYDC2h2S6WJL1Mihll0Ch7PoqjnVJFBQrteyyfvvKjVvi0YdJDxJHv_M_OtK_KF5htMBU4I-b2LcNhMUuNnaBCEEEVU-KYywpmXOC6NOD_VFxktIGIUYrzp8XRxQzSoQojwvyvYem8x10Pjaz6GautXa2Cjd6H9Fxu4t9Y9LMN7MEwV_Di-KZg5Dsy3E9LX5_-fzr_Nv84vLr8vzsYq65JN2cgOZ1RZDOpbBkTlABBiQWFBknbc01k67ilalLKZEoKyiFEQy7uhLMGENPizd73V2ISY3tJkWIzLOUvMzEck-YCBu1a_0W2hsVwau7QGxXCtrO62AVduVwHVMD0iUWBpyomWOioo47BDJrfRqr9fXWGm2broUwEZ2eNH6tVvFaccEQ4yILvB8F2njV29SprU_ahgCNjf3dvakUTOIqo2__QR_vbqRWkBvwjYu5rh5E1RmTeQiOhrKLR6g8jd16nb3hfI5PEj5MEjLT2b_dCvqU1PLnj_9nL_9M2XcH7NpC6NYphn6wUZqC5R7UbUypte7hkTFSg7XvX0MN1lajtXPa68MPeki69zK9BYWS8v0</recordid><startdate>20190918</startdate><enddate>20190918</enddate><creator>Manig, Friederike</creator><creator>Hellwig, Michael</creator><creator>Pietz, Franziska</creator><creator>Henle, Thomas</creator><general>Public Library of Science</general><general>Public Library of Science (PLoS)</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>IOV</scope><scope>ISR</scope><scope>3V.</scope><scope>7QG</scope><scope>7QL</scope><scope>7QO</scope><scope>7RV</scope><scope>7SN</scope><scope>7SS</scope><scope>7T5</scope><scope>7TG</scope><scope>7TM</scope><scope>7U9</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8AO</scope><scope>8C1</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ARAPS</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB.</scope><scope>KB0</scope><scope>KL.</scope><scope>L6V</scope><scope>LK8</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M7N</scope><scope>M7P</scope><scope>M7S</scope><scope>NAPCQ</scope><scope>P5Z</scope><scope>P62</scope><scope>P64</scope><scope>PATMY</scope><scope>PDBOC</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>RC3</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0003-3331-7816</orcidid></search><sort><creationdate>20190918</creationdate><title>Quantitation of free glycation compounds in saliva</title><author>Manig, Friederike ; Hellwig, Michael ; Pietz, Franziska ; Henle, Thomas</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c692t-2ac6b820c532195f737ada91730df9eb6c59f868db4990748a47d751fb875ddd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Advanced glycosylation end products</topic><topic>Amino acids</topic><topic>Backup software</topic><topic>Biology and Life Sciences</topic><topic>Biomarkers</topic><topic>Cancer</topic><topic>Carbohydrates</topic><topic>Carboxymethyllysine</topic><topic>Care and treatment</topic><topic>Chemistry</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Chromatography, Liquid</topic><topic>Diabetes</topic><topic>Diabetes mellitus</topic><topic>Diagnostic software</topic><topic>Diagnostic systems</topic><topic>Diet</topic><topic>Dietary intake</topic><topic>Fasting</topic><topic>Food</topic><topic>Glycation End Products, Advanced - analysis</topic><topic>Glycation End Products, Advanced - metabolism</topic><topic>Glycosylation</topic><topic>Health aspects</topic><topic>High performance liquid chromatography</topic><topic>Humans</topic><topic>Inflammation</topic><topic>Liquid chromatography</topic><topic>Maillard reaction</topic><topic>Mass Spectrometry</topic><topic>Medicine and Health Sciences</topic><topic>Metabolism</topic><topic>Physical Sciences</topic><topic>Physiology</topic><topic>Plasma</topic><topic>Proteins</topic><topic>Pyruvaldehyde</topic><topic>Quantitation</topic><topic>Reaction products</topic><topic>Research and Analysis Methods</topic><topic>Risk factors</topic><topic>Saliva</topic><topic>Saliva - chemistry</topic><topic>Saliva - metabolism</topic><topic>Tandem Mass Spectrometry</topic><topic>Time dependence</topic><topic>Urine</topic><topic>Vegetarianism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Manig, Friederike</creatorcontrib><creatorcontrib>Hellwig, Michael</creatorcontrib><creatorcontrib>Pietz, Franziska</creatorcontrib><creatorcontrib>Henle, Thomas</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Gale In Context: Opposing Viewpoints</collection><collection>Gale In Context: Science</collection><collection>ProQuest Central (Corporate)</collection><collection>Animal Behavior Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Nursing & Allied Health Database</collection><collection>Ecology Abstracts</collection><collection>Entomology Abstracts (Full archive)</collection><collection>Immunology Abstracts</collection><collection>Meteorological & Geoastrophysical Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Public Health Database</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Advanced Technologies & Aerospace Collection</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Materials Science Database</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Meteorological & Geoastrophysical Abstracts - Academic</collection><collection>ProQuest Engineering Collection</collection><collection>ProQuest Biological Science Collection</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biological Science Database</collection><collection>Engineering Database</collection><collection>Nursing & Allied Health Premium</collection><collection>Advanced Technologies & Aerospace Database</collection><collection>ProQuest Advanced Technologies & Aerospace Collection</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environmental Science Database</collection><collection>Materials Science Collection</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><collection>Environmental Science Collection</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>PloS one</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Manig, Friederike</au><au>Hellwig, Michael</au><au>Pietz, Franziska</au><au>Henle, Thomas</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Quantitation of free glycation compounds in saliva</atitle><jtitle>PloS one</jtitle><addtitle>PLoS One</addtitle><date>2019-09-18</date><risdate>2019</risdate><volume>14</volume><issue>9</issue><spage>e0220208</spage><epage>e0220208</epage><pages>e0220208-e0220208</pages><issn>1932-6203</issn><eissn>1932-6203</eissn><abstract>In the course of the Maillard reaction, which occurs during heating of food but also under physiological condition, a broad spectrum of reaction products is formed. Among them, the advanced glycation endproducts (AGEs) Nε-carboxymethyllysine (CML), pyrraline (Pyr), methylglyoxal-derived hydroimidazolone 1 (MG-H1) and Nε-carboxyethyllysine (CEL) are the quantitatively dominating compounds during later reaction stages. Those dietary glycation compounds are under discussion as to be associated with chronic inflammation and the pathophysiological consequences of diseases such as diabetes. In the present study, the concentration of individual glycation compounds in saliva was monitored for the first time and related to their dietary uptake. Fasting saliva of 33 metabolically healthy subjects was analyzed with HPLC-MS/MS. The observed levels of individual glycation compounds ranged from 0.5 to 55.2 ng/ml and differed both intra- and interindividually. Patterns did not correlate with subject-related features such as vegetarianism or sports activities, indicating that dietary intake may play an important role. Therefore, six volunteers were asked to eat a raw food diet free of glycation compounds for two days. Within two days, salivary Pyr was lowered from median 1.7 ng/ml to a minimum level below the limit of detection, and MG-H1 decreased from 3.6 to 1.7 ng/ml in in a time-dependent manner after two days. Salivary CML and CEL concentrations were not affected. Therefore, measuring Pyr and MG-H1 in saliva is a suitable diagnostic tool to monitor the dietary intake and metabolic transit of glycation compounds present in heated foods.</abstract><cop>United States</cop><pub>Public Library of Science</pub><pmid>31532774</pmid><doi>10.1371/journal.pone.0220208</doi><tpages>e0220208</tpages><orcidid>https://orcid.org/0000-0003-3331-7816</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1932-6203 |
| ispartof | PloS one, 2019-09, Vol.14 (9), p.e0220208-e0220208 |
| issn | 1932-6203 1932-6203 |
| language | eng |
| recordid | cdi_plos_journals_2292924964 |
| source | MEDLINE; DOAJ Directory of Open Access Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central; Free Full-Text Journals in Chemistry; Public Library of Science (PLoS) |
| subjects | Advanced glycosylation end products Amino acids Backup software Biology and Life Sciences Biomarkers Cancer Carbohydrates Carboxymethyllysine Care and treatment Chemistry Chromatography, High Pressure Liquid Chromatography, Liquid Diabetes Diabetes mellitus Diagnostic software Diagnostic systems Diet Dietary intake Fasting Food Glycation End Products, Advanced - analysis Glycation End Products, Advanced - metabolism Glycosylation Health aspects High performance liquid chromatography Humans Inflammation Liquid chromatography Maillard reaction Mass Spectrometry Medicine and Health Sciences Metabolism Physical Sciences Physiology Plasma Proteins Pyruvaldehyde Quantitation Reaction products Research and Analysis Methods Risk factors Saliva Saliva - chemistry Saliva - metabolism Tandem Mass Spectrometry Time dependence Urine Vegetarianism |
| title | Quantitation of free glycation compounds in saliva |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-05T12%3A04%3A24IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale_plos_&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Quantitation%20of%20free%20glycation%20compounds%20in%20saliva&rft.jtitle=PloS%20one&rft.au=Manig,%20Friederike&rft.date=2019-09-18&rft.volume=14&rft.issue=9&rft.spage=e0220208&rft.epage=e0220208&rft.pages=e0220208-e0220208&rft.issn=1932-6203&rft.eissn=1932-6203&rft_id=info:doi/10.1371/journal.pone.0220208&rft_dat=%3Cgale_plos_%3EA599997607%3C/gale_plos_%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2292924964&rft_id=info:pmid/31532774&rft_galeid=A599997607&rft_doaj_id=oai_doaj_org_article_1f4c6b8dba0c417daf7b5f5783f6f0a9&rfr_iscdi=true |