AI Article Synopsis
- Pyrraline, an advanced glycation end-product linked to nephropathy and diabetes, is often formed in heat-processed foods.
- An integrated metabolomics approach using ultra-high-performance liquid chromatography and mass spectrometry revealed 32 differential metabolites in a study involving rats.
- Key metabolic pathways affected include linolenic acid metabolism and the biosynthesis of phenylalanine, tyrosine, and tryptophan, offering new insights into the toxic effects of pyrraline.
Article Abstract
Unlabelled: Pyrraline, one of advanced glycation end-products, is formed in advanced Maillard reactions. It was reported that the presence of pyrraline was tested to be associated with nephropathy and diabetes. Pyrraline might result in potential health risks because many modern diets are heat processed. In the study, an integrated metabolomics by ultra-high-performance liquid chromatography with mass spectrometry was used to evaluate the effects of pyrraline on metabolism in rats. Thirty-two metabolites were identified as differential metabolites. Linolenic acid metabolism, phenylalanine, tyrosine and tryptophan biosynthesis, arachidonic acid metabolism, tyrosine metabolism and glycerophospholipid metabolism were the main perturbed networks in this pathological process. Differential metabolites and metabolic pathways we found give new insights into studying the toxic molecular mechanisms of pyrraline.
Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-023-01256-7.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10449741 | PMC |
| http://dx.doi.org/10.1007/s10068-023-01256-7 | DOI Listing |
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