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Renal Effects of Oral Maillard Reaction Product Load in the Form of Bread Crusts in Healthy and Subtotally Nephrectomized Rats
 EBEKOVÁaEBEKOVÁ, JR.d
aInstitute of Preventive and Clinical Medicine, Slovak Medical University, Bratislava, Slovakia bInstitute for Food Chemistry, University of Münster, Münster, Germany cMedical Faculty, Comenius University, Bratislava, Slovakia dUniversity Würzburg, Würzburg, Germany eInstitute for Human Nutrition and Food Science, University of Kiel, Kiel, Germany fDepartment of Chemistry and Biochemistry, University of South Carolina, Columbia 29208, South Carolina gGerman Research Center for Food Chemistry, Garching, Germany
Address for correspondence: Katarína ebeková, M.D., Ph.D., Slovak Medical University, Institute of Preventive and Clinical Medicine, Limbová 14, 833 03 Bratislava, Slovakia. Voice: +421-2-59369-431; fax: +421-2-59369-170. katarina.sebekova{at}szu.sk
The biological consequences of chronic consumption of Maillard reaction products (MRPs) on renal function in health and renal disease are still incompletely understood. We investigated the metabolic and renal effects of a diet with varying MRP content in healthy and subtotally nephrectomized rats. Male Wistar rats were subjected to sham operation (control, C, n = 12), or to 5/6 nephrectomy (5/6NX, n = 12). Both groups were randomized into subgroups and pair-fed with either a MRP-poor or -rich diet for six weeks. The diet was prepared by replacing 5% or 25% of wheat starch by bread crust (BC). In spite of pair-feeding, the rats on the 25% BC diet gained more body weight (C: 183 ± 6 g; C + 5% BC: 197 ± 7 g; C + 25% BC: 229 ± 6 g [P < 0.05]; 5/6NX: 165 ± 10 g; 5/6NX + 5% BC: 202 ± 3 g; 5/6NX + 25% BC: 209 ± 8 g [P < 0.05]) and had a higher organ weight (heart, liver, lung, kidney/remnant kidney). Bread crust-enriched diet induced proteinuria (C: 15 ± 5 mg/24 h; C + 5% BC: 19 ± 4; C + 25% BC: 26 ± 3 [P < 0.05]; 5/6NX: 30 ± 7 mg/24 h; 5/6NX + 5% BC: 47 ± 9; 5/6NX + 25% BC: 87 ± 19 [P < 0.01]) and a rise in urinary transforming growth factor ß1 excretion (C: 0.4 ± 0.1 ng/24 h; C + 5% BC: 0.6 ± 0.1; C + 25% BC: 1.2 ± 0.3; 5/6NX: 0.5 ± 0.1 ng/24 h; 5/6NX + 5% BC: 0.9 ± 0.1; 5/6NX + 25% BC: 1.6 ± 0.2 [P < 0.01]). Plasma creatinine or creatinine clearance were not affected significantly. In conclusion, our data suggests that long-term consumption of a diet rich in MRPs may lead to damage of the kidneys.
Key Words: advanced glycation end products (AGEs) • Maillard reaction products (MRPs) • renal function • proteinuria • transforming growth factor-beta 1 This article has been cited by other articles:
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