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

Area of Science:

• Biochemistry
• Microbiology
• Food Science

Background:

• Glycation is a nonenzymatic reaction between sugars and amines, forming advanced glycation end products (AGEs).
• AGEs accumulation is linked to diabetes mellitus (DM) complications, particularly in hyperglycemic conditions.
• Inhibiting AGEs formation is crucial for managing DM progression and related health issues.

Purpose of the Study:

• To introduce protocols for assessing the efficacy of lactic acid bacteria (LAB) in inhibiting AGEs formation.
• To identify specific LAB strains that can be used in fermented foods to mitigate AGEs accumulation.
• To provide methods for evaluating LAB's impact on key AGEs markers like Nω-(carboxymethyl) arginine (CMA), Nε-(carboxymethyl) lysine (CML), and fluorescent AGEs.

Main Methods:

• Development and description of inhibition assays for evaluating AGEs formation.
• Utilizing LAB strains as potential inhibitors in fermented food matrices.
• Quantification of specific AGEs (CMA, CML) and fluorescent AGEs using established biochemical assays.

Main Results:

• The study outlines methodologies for quantifying AGEs inhibition by LAB.
• The described protocols enable the screening of LAB for their anti-glycation properties.
• This research lays the groundwork for developing functional fermented foods to combat AGEs.

Conclusions:

• Lactic acid bacteria (LAB) show potential for inhibiting AGEs formation.
• The developed protocols are essential for identifying effective LAB strains for functional foods.
• Targeting AGEs through LAB fermentation may offer a strategy to reduce diabetes complications.