Concentration time profiles of plasma pentosidine in healthy volunteers following a breakfast rich in advanced glycation end products

G Faustmann; I Sundl; A Meinitzer; M Maritschnegg; B Tiran; JM Roob; BM Winklhofer-Roob

doi:10.1055/s-0029-1223886

Aktuelle Ernährungsmedizin, Table of Contents

Concentration time profiles of plasma pentosidine in healthy volunteers following a breakfast rich in advanced glycation end products

G Faustmann ¹, I Sundl ¹, A Meinitzer ², M Maritschnegg ¹, B Tiran ², JM Roob ³, BM Winklhofer-Roob ¹

¹Human Nutrition & Metabolism Research and Training Center (HNMRC), Institute of Molecular Biosciences, Karl Franzens Universität Graz, Universitätsplatz 2, 8010 Graz, Austria
²Clinical Institute of Medical and Chemical Laboratory Diagnostics, Medical University Graz, Auenbruggerplatz 19, 8036 Graz, Austria
³Division of Clinical Nephrology & Hemodialysis, Department of Internal Medicine, Medical University Graz, Auenbruggerplatz 27, 8036 Graz, Austria

Abstract

Background: Elevated levels of advanced glycation endproducts (AGEs) are associated with increased risk of complications in patients with diabetes and end-stage renal disease. However, little is known about the relevance of dietary AGEs in healthy individuals.

Objectives: The aim of this study was to investigate the concentration time profiles of pentosidine, an AGE, following a meal rich in AGEs.

Subjects and Methods: Healthy male and female volunteers (n=17, mean age: 28.4±5.4 years) were enrolled. Dietary intake was restricted the day before the investigation such that it was low in AGEs. After an overnight fast venous blood was drawn before and 3, 6, 9, 12, and 24 hours after the test meal that consisted of an American-style breakfast. Plasma concentrations of pentosidine were determined using an HPLC method with fluorescence detection at all time points. Clinical chemistry and anthropometric variables were determined at baseline.

Results: The plasma pentosidine concentration time profiles showed pronounced inter-individual variability. Participants having high concentrations at baseline did not show any further increases after the test meal; while those with low baseline concentrations showed an average increase of 2.62 nmol/L at the 3h time point after the test meal. This increase was identified to be solely due to coffee consumption along with the test meal.

Conclusions: Coffee is a source of bioavailable pentosidine, while other foods of the test meal contained mainly protein-bound pentosidine which is not readily absorbed. Absence of a response in volunteers with high baseline pentosidine levels indicates either saturable uptake or accelerated excretion.