Diabetic threesome (hyperglycemia, renal function and nutrition) and advanced glycation end products: evidence for the multiple-hit agent?

KAŇKOVÁ, Kateřina. Diabetic threesome (hyperglycemia, renal function and nutrition) and advanced glycation end products: evidence for the multiple-hit agent? Proceedings of the Nutrition Society. Cambridge, United Kingdom: Cambridge University Press, 2008, roč. 67, č. 1, s. 60-74. ISSN 0029-6651.

Základní údaje

• Originální název: Diabetic threesome (hyperglycemia, renal function and nutrition) and advanced glycation end products: evidence for the multiple-hit agent?
• Název česky: Diabetic threesome (hyperglycemia, renal function and nutrition) and advanced glycation end products: evidence for the multiple-hit agent?
• Autoři: KAŇKOVÁ, Kateřina (203 Česká republika, garant).
• Vydání: Proceedings of the Nutrition Society, Cambridge, United Kingdom, Cambridge University Press, 2008, 0029-6651.

Další údaje

• Originální jazyk: angličtina
• Typ výsledku: Článek v odborném periodiku
• Obor: 30202 Endocrinology and metabolism
• Stát vydavatele: Velká Británie a Severní Irsko
• Utajení: není předmětem státního či obchodního tajemství
• Impakt faktor: Impact factor: 3.981
• Kód RIV: RIV/00216224:14110/08:00024130
• Organizační jednotka: Lékařská fakulta
• UT WoS: 000253375200008
• Klíčová slova anglicky: AGEs; diabetes mellitus; diabetic nephropathy; fructosamine 3 kinase; glycation; glyoxalase; nutrigenetics; RAGE
• Štítky: AGEs, diabetes mellitus, diabetic nephropathy, fructosamine 3 kinase, glycation, glyoxalase, nutrigenetics, RAGE
• Příznaky: Mezinárodní význam, Recenzováno

Anotace

Complex chemical processes called non-enzymatic glycation operating in vivo and analogical chemical interactions between sugars and proteins occurring during thermal processing of food (know se Maillard reaction) are one of the interesting examples of potentially harmful interaction between nutrition and disease. Non-enzymatic glycation comprise a series of reactions between sugars, alpha-oxoaldehydes and other sugar derivatives and amino groups of amino acids, peptides and proteins leading to the formation of heterogeneous moieties collectively called Advanced Glycation End-products (AGEs). AGEs possess a wide range of chemical and biological properties and play a role in diabetes-related pathology as wells as in several other diseases. Diabetes is, nevertheless, of main interest for several reasons: (i) chronic hyperglycemia feeds the substrates for the extra- as well as intracellular glycation, (ii) hyperglycaemia-induced oxidative stress accelerates AGE formation in the process of glycoxidation, (iii) AGE-modified proteins are subjects of rapid intracellular proteolytic degradation releasing free AGE-adducts into the circulation where they can bind to several pro-inflammatory receptors, especially Receptor of AGEs (RAGE), and, finally, (iv) kidneys, which are principally involved in the excretion of free AGE-adducts, might be damaged by diabetic nephropathy and this further enhances AGE-toxicity because of diminished AGE clearance. Increased dietary intake of AGEs in highly processed foods might represent an additional, exogenous, metabolic burden on top of those already present endogenously in diabetics. Finally, interindividual genetic and functional variability in genes encoding enzymes and receptors involved in either formation or degradation of AGEs could have a significant pathogenic, nutrigenomic and nutrigenetic consequences.

Anotace česky

Complex chemical processes called non-enzymatic glycation operating in vivo and analogical chemical interactions between sugars and proteins occurring during thermal processing of food (know se Maillard reaction) are one of the interesting examples of potentially harmful interaction between nutrition and disease. Non-enzymatic glycation comprise a series of reactions between sugars, alpha-oxoaldehydes and other sugar derivatives and amino groups of amino acids, peptides and proteins leading to the formation of heterogeneous moieties collectively called Advanced Glycation End-products (AGEs). AGEs possess a wide range of chemical and biological properties and play a role in diabetes-related pathology as wells as in several other diseases. Diabetes is, nevertheless, of main interest for several reasons: (i) chronic hyperglycemia feeds the substrates for the extra- as well as intracellular glycation, (ii) hyperglycaemia-induced oxidative stress accelerates AGE formation in the process of glycoxidation, (iii) AGE-modified proteins are subjects of rapid intracellular proteolytic degradation releasing free AGE-adducts into the circulation where they can bind to several pro-inflammatory receptors, especially Receptor of AGEs (RAGE), and, finally, (iv) kidneys, which are principally involved in the excretion of free AGE-adducts, might be damaged by diabetic nephropathy and this further enhances AGE-toxicity because of diminished AGE clearance. Increased dietary intake of AGEs in highly processed foods might represent an additional, exogenous, metabolic burden on top of those already present endogenously in diabetics. Finally, interindividual genetic and functional variability in genes encoding enzymes and receptors involved in either formation or degradation of AGEs could have a significant pathogenic, nutrigenomic and nutrigenetic consequences.

Návaznosti

• KJB501620601, projekt VaV: Název: Funkční analýza rizikového haplotypu RAGE genu a jeho role v patogenezi hyperglykemií indukovaných změn

Investor: Akademie věd ČR, Funkční analýza rizikového haplotypu RAGE genu a jeho role v patogenezi hyperglykemií indukovaných změn

• NR9443, projekt VaV: Název: Genetická variabilita enzymů pentózového cyklu jako faktor modulující nástup a progresi diabetické nefropatie

Investor: Ministerstvo zdravotnictví ČR, Genetická variabilita enzymů pentózového cyklu jako faktor modulující nástup a progresi diabetické nefropatie