The physiological impact of dietary methylglyoxal
It is now generally accepted that a change in diet is one of the most important determinants for the development of overweight and overweight-related metabolic diseases. Bioactive compounds produced during food processing can have properties with potential health implications. Among other factors, advanced glycation endproducts (AGEs) in food are potential risk factors for chronic metabolic diseases with the dicarbonyl compound methylglyoxal as the most reactive precursor in the formation of AGEs.
Recently high levels of methylglyoxal were found in many different foods. There is increasing evidence that elevated levels of methylglyoxal are involved in weight gain and the development of diabetes and other chronic inflammatory diseases including cardiovascular disease. However, bioavailability and physiological consequences of dietary methylglyoxal are largely unknown.
The aim is to explore the consequences of dietary methylglyoxal on the intestinal microbiota and on the development of metabolic diseases. The effect of dietary methylglyoxal will be determined on the gastrointestinal tract and microbiota and on the onset of diabetes, vascular diseases and cognitive function in mice. A detailed database of dietary methylglyoxal exposures will be developed and assessed the association of dietary methylglyoxal with overweight, weight gain, obesity and risk of associated metabolic diseases (type 2 diabetes, CVD), as well as cognitive function using existing data from 3 large and deep-phenotyping prospective cohort studies. The role of inflammation, endothelial function and micro- and macrovascular function and microbiota composition will be investigated as potential underlying mechanisms of dietary methylglyoxal action.
This comprehensive project will elucidate the role of food-derived methylglyoxal as a possible risk factor for overweight and overweight-related metabolic diseases.