Effect of Dietary Advanced Glycation End Products on Diabetic Rat Kidney

doi:10.7506/spkx1002-6630-201321063

Abstract

Abstract:

Forty-eight SD rats were used as experimental animals to establish diabetic rat models by intraperitoneal injection
of streptozotocin. Changes in kidney coefficient, serum creatinine, serum fluorescence, superoxide dismutase (SOD)
in kidney tissue, malondialdehyde (MDA), and reduced glutathione (GSH) were evaluated on rats after feeding with advanced
glycation products at various concentrations for 8 weeks. In addition, the effect and mechanism of dietary AGEs
on rat kidney were investigated to evaluate the safety of AGEs in diet. The results showed that fluorescent AGEs of AIN-
93G diet revealed 4 fold increase after baking at high temperature (125 ℃, 3 h). Kidney injury caused by AGEs was enhanced
during weeks 4 to 8. Approximately 8 weeks later, compared with low AGEs diet, kidney coefficient ((14.84 ± 2.09) g/kg),
serum creatinine concentration ((40.55 ± 3.51) μmol/L), serum fluorescence value ((898.6 ± 58.07) AU) and MDA
content ((5.05 ±0.42) nmol/mg pro) in diabetic rats fed on high AGE diet were significantly higher (P ＜ 0.05), while SOD
activity ((89.11 ± 11.07) U/mg pro) and GSH level ((4.12 ± 0.58) mg/g pro) were decreased without significant difference
(P ＞0.05); compared with low AGEs, kidney coefficient, serum creatinine concentration, serum fluorescence value and
MDA content of normal rats fed on high AGEs diet were increased by 11.86%, 31.76%, 44.49% and 163.02%, respectively,
while SOD activity and GSH content were decrease by 50.56% and 65.23%, respectively. In conclusion, high AGEs diet can
promote the deterioration of renal function in rats and its mechanism may be associated with oxidative stress. Limited intake
of AGEs can be introduced as one of the strategies to slow down the deterioration of diabetic nephropathy.

Key words: advanced glycation end products, diabetes, nephropathy, oxidative stress

CLC Number:

TS201.2

ZHANG Shuang-feng，SU Ya-ru，LI Ju-xiu*. Effect of Dietary Advanced Glycation End Products on Diabetic Rat Kidney[J]. FOOD SCIENCE, 2013, 34(21): 315-320.

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