Editorial Comment to the July 2014 Issue of IMARS Highlights

Editorial comments

This issue includes four articles regarding updated pathophysiology of glycation (or AGEs) and biochemistry of glycated products. Profs. Amelia Fotheringham and Josephine M. Forbes at University of Queensland, Australia, propose the importance of further investigation to understand the clearance mechanism of AGEs in the body in their articles. The article written by Profs. Allison M. Manuel and Norma Frizzell at University of South Carolina School of Medicine, USA, highlights the impact of protein succination on regulation of oxidative stress signal Keap1/Nrf2 pathway, especially in adipose tissue.

Other two articles focus on biochemistry of the glycation, or Maillard reaction. In particular, Prof. Anja K.K. Rahn at McGill University, Canada, summarizes the influence of salt on the Maillard reaction in the filed of food science. And, the article written by Profs. Hirohito Watanabe and Fumitaka Hayase at Meiji University, Japan, summarizes the updated knowledge regarding blue pigments dereived from Maillard reaction, especially Blue-M1.

The IMARS Highlights editors look forward to your contribution to the field of food and medical glycation researches as always. Please contact us.

Reiko Inagi, PhD

Division of Chronic Kidney Disease Pathophysiology,

The University of Tokyo Graduate School of Medicine

email: inagi-npr@umin.ac.jp

Editorial Comment to the May 2014 Issue of IMARS Highlights

Editorial comments

In this issue, we selected the three mini review articles written by active Maillard researchers in the field of plant science as well as food and medical sciences. The first article is a mini review written by Prof. Chikahiro Miyake and his colleague at Kobe University, Japan, entitled “Dicarbonyl stress in photosynthetic organisms”. They summarized the production and detoxification mechanisms of dicarbonyls in photosynthetic organisms such as cyanobacteria and higher plants. Especially, they described that dicarbonyls, such as methylglyxal, glyoxal, and 3-deoxyglucosone, are mainly produced by the glycolysis in respiration and Calvin cycle in photosynthesis. They also summarized the dicarbonyl detoxification systems, including glyoxalase system, in the plant.

The second article is a mini review written by Prof. Frédéric J Tessier and his colleagues at Institut Polytechnique LaSalle Beauvais, France, entitled “Open questions around the Carboxymethyllysine”. They updated the understanding about carboxymethyllysine (CML), a representative key marker of the Maillard reaction in food and disease. Further, they give us the important questions regarding CML, which have to be addressed in a future research. 

The third article entitled “The effects of odor generated from protein digests and reducing sugars by the Maillard reaction on blood pressure” is a memorial review written by Dr. Motoko Ohata, a winner of Young Investigator Award of the 23nd Japanese Maillard Reaction Society (JMARS) meeting held on November 29 in Osaka last year. This article highlighted that some odor components generated from protein digests and xylose by the Maillard reaction have hypotensive activity in rats.

The IMARS Highlights editors look forward to your contribution to the field of food and medical glycation researches as always. Please contact us.

Reiko Inagi, PhD

Division of Chronic Kidney Disease Pathophysiology,

The University of Tokyo Graduate School of Medicine

email: inagi-npr@umin.ac.jp

Editorial Comment to the March 2014 Issue of IMARS Highlights

Editorial comments

This issue publishes the articles of three active Maillard researchers. The first article is a mini review written by Prof. Kiyotaka Nakagawa at Tohoku University, Japan, entitled “Biological roles of Amadori-glycated phosphatidylethanolamine: involvement of lipid glycation in the development of diabetic complications”. Recent evidence emphasizes the involvement of lipid glycation and lipid oxidation in diabetic complications. Prof. Nakagawa summarized the biological impact of the glycated lipids, especially Amadori- phosphatidylethanolamine, leading to disorders of cellular integrity, which contributes to development of diabetic complications.   

The second article is a mini review written by Profs. Sung Min Son and Inhee Mook-Jung at Seoul National University, Korea, entitled “The interaction of Advanced Glycation Endproducts (AGEs) with the receptor (RAGE): Implication for Alzheimer’s disease”. They updated the understanding about the effect of AGEs and RAGE in pathogenesis of Alzheimer’s disease. Further, they focused on the benefits of the blockade of AGEs-RAGE axis as a promising therapeutic target.

The third article entitled “Development of simple assay method for screening of AGE inhibiters and the effect of the candidates on AGEs formation” is a memorial review written by Dr. Yukio Fujiwara, a winner of Young Investigator Award of the 23nd Japanese Maillard Reaction Society (JMARS) meeting held on November 29 in Osaka last year. In this article, he summarized the establishment of ELISA system, which is able to measure amount of several specific AGEs structure (CML, CMA and Pentosidine) and the usefulness of the ELISA system to indentify novel AGE inhibitors.    

The IMARS Highlights editors look forward to your contribution to the field of food and medical glycation researches as always. Please contact us.

Reiko Inagi, PhD

Division of Chronic Kidney Disease Pathophysiology,
The University of Tokyo Graduate School of Medicine

email: inagi-npr@umin.ac.jp

IMARS HIGHLIGHTS: AVAILABLE THE JANUARY, 2014 ISSUE OF IMARS HIGHLIGHTS

On behalf of IMARS president, Prof. Teruo Miyazawa, the editorial office expresses the greetings of the new year, 2014.

This New Year special issue includes a mini review written by Prof. Shing Hwa Liu, entitled “Advanced glycation end products and osteoarthritis”.

Osteoarthritis is one of the most prevalent and chronic musculoskeletal diseases, which is predominantly caused by aging and glycative stress. Recent studies highlighted that osteoarthritis is associated with abnormal accumulation of advanced glycation end products (AGEs) in articular cartilage, leading to the stiffness and brittleness of cartilage. This review article summarizes the impact of the accumulation of AGEs in human articular cartilage in the development of osteoarthritis and the future possibility of therapeutic approaches targeting cartilage AGEs.

The second special article entitled “Novel Mass Spectrometric Tools for the Search of New Maillard Products and AGEs” is written by Prof. Monika Pischetsrieder, a Contributing Editors of the IMARS Highlights, at University of Erlangen-Nuremberg, Germany. In this review article, she introduced two complementary mass spectrometry methods, MALDI-TOF-MS and UHPLC-MSMS, which have been developed to search for new structures of food-derived Maillard products. These novel dietary AGEs will open a new avenue to understand the nutritional and toxicological effects of glycation in food.

The third article is a conference report of the Glyoxalase centennial meeting written by Prof. Masanari Itokawa at Tokyo Metropolitan Institute of Medical Science, Tokyo, Japan. This memorial meeting was organized by Profs. Naila Rabbani and Paul Thornalley, who are well-established glyoxalase researchers, and was held on November 27-29 in University of Warwick, UK, last year. I am delighted that this article can remind you of “History of 100 Years of Glyoxalase Research”.

The IMARS Highlights editors look forward to your contribution to the field of food and medical glycation researches as always. Please contact us.

Reiko Inagi, PhD

Division of Nephrology and Endocrinology
University of Tokyo, School of Medicine

email: inagi-npr@umin.ac.jp

IMARS HIGHLIGHTS: AVAILABLE THE NOVEMBER, 2013 ISSUE OF IMARS HIGHLIGHTS

Accumulating evidence significantly emphasizes the link between glycative stress, metabolic stress and oxidative stress. These stress networks are closely implicated in various disease manifestations in a number of different contexts. In other words, to regulate and optimize the stress network state would be beneficial to maintain the cellular function, or cellular homeostasis. The fist article written by Prof. Jun Hirose at Kumamoto University, Japan in this issue specially focused on the link between glycative stress and endoplasmic reticulum (ER) stress, which is induced by ER dysfunction, and its pathophysiology in cartilage degeneration.

Further, this issue includes the article entitled “The TU Dresden database for glycation compounds in food” by Prof. Anke Förster at Universität Dresden, Germany. In this article, Prof. Förster introduced the usefulness of “TUD-AGE-database”, which provides web-based data collection of Maillard reaction products in foods. This database helps us to summarize the current knowledge about glycation compounds in foods.

The third article is a memorial article written by Dr. Airi Jo at The University of Tokyo, Japan, a winner of Young Investigator Award of the 22nd Japanese Maillard Reaction Society (JMARS) meeting held on December 21-22 in Tokyo last year. She demonstrated that glyoxalase I protected the vascular endothelial cells against aging via modulation of age-related glycative stress and subsequent enhancement of eNOS phosphorylation.

The IMARS Highlights editors look forward to submission of your articles related to glycation in the field of food and medical sciences as always. Please contact us.

Reiko Inagi, PhD

Division of Nephrology and Endocrinology
University of Tokyo, School of Medicine

emailinagi-npr@umin.ac.jp

IMARS HIGHLIGHTS: AVAILABLE THE SEPTEMBER, 2013 ISSUE OF IMARS HIGHLIGHTS

The first review article of this issue is written by Prof. Kei Fukami. Prof. Fukami at Kurume University School of Medicine, Kurume, Japan, focused on the link between glucagon-like peptide-1 (GLP-1) and AGEs-RAGE axis in diabetic nephropathy. GLP-1 is of current interest as a gut hormone lowering the blood glucose. He summarized the novel beneficial effect of GLP-1 on diabetic nephropathy by lowering the activation of AGEs-RAGE axis.

The second article is a memorial article by Dr. Naoto Koyama at Institute for Innovation, Ajinomoto Co., Inc., a winner of Young Investigator Award of the 22nd Japanese Maillard Reaction Society (JMARS) meeting held on December 21-22 in Tokyo last year. He demonstrated in vitro and in vivo vascular effects (vasodilative activity) of L-Arg-derived AGE, imidazolone such as MG-H1.

Further, this issue includes the article entitled “Dietary advanced glycation end products as an environmental contributor to type 1 diabetes” by Dr. Danielle J Borg at Mater Medical Research Institute, Queensland, Australia. This article focused on the impact of dietary AGEs on development of type 1 diabetes.

From this issue, Dr. Yukio Fujiwara, a new contributing editor, compiles “Papers of Editors’ Choice” in the section of Highlights of the glycation literature. This new effort will give you updated and valuable information.

The IMARS Highlights editors look forward to submission of your articles related to glycation in the field of food and medical sciences as always. Please contact us!

Reiko Inagi, PhD
Division of Nephrology and Endocrinology
University of Tokyo, School of Medicine

email: inagi-npr@umin.ac.jp

IMARS HIGHLIGHTS: AVAILABLE THE JULY, 2013 ISSUE OF IMARS HIGHLIGHTS

This issue published two interesting mini reviews written by Profs. Christina Piperi and Melinda T Coughlan. Prof. Christina Piperi from University of Athens Medical School, Greece, highlighted the link between glycation and endoplasmic reticulum (ER) stress, which is an important pathophysiology in various diseases. She summarized the novel effect of AGEs in induction of ER stress and the subsequent cell apoptosis in the endothelial cells. AGEs contribute to the enhancement of oxidative stress, inflammation, and metabolic abnormalities as well as ER stress, and thereby are intricately associated with the progression of AGE-related diseases. Prof. Melinda T Coughlan at Monash University, Australia, focused on the effect of dietary prebiotic supplementation for reduction of glycative stress. Prebiotics, which selectively stimulate the growth of beneficial bacteria in the human colon, might offer protection against AGE-induced pathology by the maintenance of gut barrier function and the reduction of oxidative stress, inflammation and insulin resistance.

This issue also includes the memorial articles by Dr. Keiichi Kimura at Meiji University, a winner of Young Investigator Award of the 22nd Japanese Maillard Reaction Society (JMARS) meeting held on December 21-22 in Tokyo last year. He demonstrated the effect of riboflavin as a novel glycation inhibitor, which decomposes the Amadori compound.

The IMARS Highlights editors look forward to submission of your articles related to glycation in the field of food and medical sciences as always. Please contact us!

Reiko Inagi, PhD
Division of Nephrology and Endocrinology
University of Tokyo, School of Medicine

email: inagi-npr@umin.ac.jp

Biochemical Society

Glyoxalase Centennial : 100 Years of Glyoxalase Research and Emergence of Dicarbonyl Stress 27—29 November 2013 , University of Warwick (UK)

The A Biochemical Society Focused Meeting “Glyoxalase Centennial: 100 years of Glyoxalase Research and Emergence of Dicarbonyl Stess” will be held at University of Warwick (Coventry, UK) on November 27-29, 2013.

You can find further information on the congress website below.

Glyoxalase Centennial

IMARS HIGHLIGHTS: AVAILABLE THE MAY, 2013 ISSUE OF IMARS HIGHLIGHTS

This issue publishes a special mini review ‘Urea and Maillard reaction’ by Prof. Kyozo Suyama at Center for Translational and Advanced Research, Tohoku University School of Medicine, Sendai, Japan. He summarizes the biological aspect of urea and its oxidized or glycated products. Urea is the major end product of nitrogen metabolism in mammals and easily reacts with hydrogen peroxide or many organic compounds, including AGE precursors (reactive carbonyls) or carbohydrate. While pathosignificance of the oxidized or glycated urea is not fully understood, urea is a potential antioxidant and traps AGE precursors, indicating that urea might act as a modulator of the Maillard reaction in vivo.

This issue also publishes the memorial articles by the winners of Young Investigator award in the Centenary IMARS meeting, which was held on September 16-20 in Nancy, France last year: Dr. Zehra Irshad at Division of Metabolic and Vascular Health, Warwick Medical School, University of Warwick, Coventry, UK and Dr. Burçe Ataç Mogol at Department of Food Engineering, Hacettepe University, Ankara, Turkey. Dr. Irshad wrote the meeting report of the Centenary IMARS meeting. Dr. Mogol described the effect of different amino acids on formation of 4-MeI, a carcinogenic by-product in caramel color. The IMARS committee members believe that this award encourages their motivation for the further studies.

The IMARS Highlights editors look forward to submission of your articles related to glycation in the field of food and medical sciences as always. Please contact us!

Reiko Inagi, PhD
Division of Nephrology and Endocrinology
University of Tokyo, School of Medicine

email: inagi-npr@umin.ac.jp

IMARS HIGHLIGHTS: AVAILABLE THE MARCH, 2013 ISSUE OF IMARS HIGHLIGHTS

In this issue, I invited Prof. Yoshikazu Yonei at Anti-Aging Medical Research Center and Glycation Stress Research Center, Doshisha University, Japan, to introduce the recent subjects at his research center. He summarized the concept of glycation stress and the link between glycation stress and tissue dysfunction in aged skin, liver, or ovary. He also described about approaches (the food inhibiting AGE formation or double filtration plasmapheresis) to reduce the glycation stress in vivo.

Many glycation researchers have been focusing on the biological effect of dietary AGEs from food intake in glycation stress-related diseases, such as diabetes, dyslipidemia, or kidney disease. Accumulating evidence demonstrates the pathogenesis of the dietary AGEs, while some reports indicate their beneficial effects. This issue thus publishes three articles, which emphasize the beneficial effects of the dietary AGEs as the good guys. Prof. Tsuyoshi Tsuduki at Graduate School of Agricultural Science, Tohoku University, Japan, introduced the studies that prove a profitable effect of dietary AGEs. Dr. Zi Yin and Prof. Hao Jing at China Agricultural University, China, focused on the Maillard reaction products with blue color and their effect on anthocyanin stability as well as antioxidant activity. Dr. Aurea Juliana Trevisan and Prof. Deborah Helena Bastos at Nutrition Department, University of São Paulo, Brazil, summarized the difference of the dietary AGE level in foods and cooking style. They also highlighted the need of the standardized database of AGE contents in foods.

Further, Prof. Yukio Fujiwara at Graduate School of Medical Sciences, Kumamoto University, who is a committee member of the Japan Maillard Reaction Society (JMARS), edited the section of Highlights of the glycation literature.

I deeply thank their great contributions to the IMARS Highlights. The IMARS Highlights editors always look forward to submission of your articles, comments to any kinds of issues published in IMARS Highlights and other glycation-related issues in the field of food and medical sciences.

Reiko Inagi, PhD
Division of Nephrology and Endocrinology
University of Tokyo, School of Medicine

email: inagi-npr@umin.ac.jp