دانلود رایگان مقاله انگلیسی محصولات پیشرفته گلیساسیون (AGEs) در پاتولوژی دهان و دندان - الزویر 2018

ABSTRACT

Objective: Maillard advanced glycation end products (AGEs) are connected with high dry temperature food processing, color and flavor modification of food products. Oral cavity pathology is strongly influenced by dietary intake. The aim of the present paper is to update current data regarding the sources and metabolism of AGEs, their impact on oral cavity tissues, to discuss and suggest new approaches for the early diagnosis and efficient treatment of AGEs-related oral pathology. Design: This paper is a narrative review of the studies discussing AGEs and mainly the dietary AGEs (dAGEs) sources, metabolism, linkage to general diseases, and specifically the oral cavity pathology. The authors used "PUBMED" and MeSH for the finding of English written and published articles concerning AGEs. There were used the next keywords association: “advanced glycation end products- AGEs” AND “Maillard products”, “AGEs” AND “diet-related disease, “AGEs” AND “salivary biosensor”, “AGEs” AND “metabolic syndrome AGEs”, “AGEs” AND “oral pathology”, “AGEs” AND “dentin AGEs” OR “periodontal AGEs”, “AGEs” AND “diagnosis and monitoring”. The authors used free full-text articles to determine the etiology and physiopathology of AGEs, their association with general diseases and oral cavity disease, assessment methods used in biofluids and tissues, AGEs prevention and treatment approaches. Articles concerning AGEs etiology, metabolism and effect in the human body and specific implication in oral pathology were selected. There were no exclusion criteria in what concerns the study design. Studies in other language than English and articles abstracts were excluded. Criteria of inclusion were free full-text articles written in English. Equally human and animal model studies were included. Regarding the date of publication, all subjects concerning glycation products after 1953 (first published article) were included. Results: Evidence show that AGEs are responsible for inducing low intensity chronic inflammation and thereby, for initiating and/or aggravating chronic diseases. Nowadays, research has demonstrated a significant association between AGEs and dental or periodontal pathology. Moreover, salivary AGEs are consistent with the levels of AGEs in other biological fluids and are correlated with the general and oral pathology. Conclusions: Assessment of salivary AGEs could be a reliable tool for early diagnosis and monitoring diet-related disease.

Conclusions

The involvement of AGEs in the generation of low-intensity, chronic inflammation demonstrates their implication in the generation and aggravation of general and oral pathologies. Regardless of their origin, these products have a dose and time-related cumulative negative effect on human tissues. The chairside assessment of salivary AGEs could be an innovative approach to the diagnosis of disease showing a low-intensity inflammation, and to the prognosis of future treatment protocols proposed. Interdisciplinarity is necessary for the design of long-lasting, efficient therapies. Both general and dental clinicians can benefit from the information provided by AGE evaluation, and collaborate for a twosided pathological approach. Salivary AGEs might represent an innovative approach for future diagnostic and prognostic techniques, due to its advantage as an easy, non-invasive collection method, and to the correlation with other biological fluids.