Frederic J Tessier

University of Lille Nord de France · Faculty of Medecine

The impact of dietary advanced glycation end products (dAGEs) on human health has been discussed in many studies but, to date, no consensual pathophysiological process has been demonstrated. The intestinal absorption pathways which have so far been described for dAGEs, the passive diffusion of free AGE adducts and transport of glycated di-tripeptid...

Diagnostic, monitoring, response, predictive, risk, and prognostic biomarkers of disease are all widely studied, for the most part in biological fluids or tissues, but there is steadily growing interest in alternative matrices such as nails. Here we comprehensively review studies dealing with molecular or elemental biomarkers of disease, as opposed...

Background & Aims High hydrostatic pressure (HHP) processing is a non-thermal method proposed as an alternative to Holder pasteurization (HoP) for the treatment of human milk. HHP preserves numerous milk bioactive components that are degraded by HoP, but no data are available for milk oligosaccharides (HMOs) or the formation of Maillard reaction pr...

Chronic Low-Grade Inflammation (CLGI) is a non-overt inflammatory state characterized by a continuous activation of inflammation mediators associated with metabolic diseases. It has been linked to the overconsumption of Advanced Glycation End-Products (AGEs), and/or macronutrients which lead to an increase in local and systemic pro-inflammatory bio...

The Maillard reaction, also called glycation, is one of the major chemical reactions responsible for most yellow-to-brown colors and aromas in cooked foods. This reaction between reducing sugars and amino functions on proteins affects not only the flavor of food, but also leads to the formation of an heterogenous group of structurally-modified amin...

Caramel is one of the most current additive/ingredient obtained by controlled heat treatment of carbohydrates. A combination of in vitro and in vivo methods showed that aromatic caramels and caramel colours are antioxidant. The highest value is obtained for Class III caramel colours for in vitro TEAC and KRL tests (401 µmol Trolox equivalent/g and...

Infant formula (IF) is submitted to several heat treatments during production, which can lead to denaturation or aggregation of proteins and promote Maillard reaction. The objective of this study was to investigate innovative minimal processing routes for the production of first-age IF powder, thus ensuring microbial safety with minimal level of pr...

Accumulation of advanced glycation end products (AGEs) and activation of the receptor for AGEs (RAGE) are implicated in the progression of pathologies associated with aging, chronic inflammation, diabetes, and cellular stress. RAGE activation is also implicated in cardiovascular complications of type 2 diabetes, such as nephropathy, retinopathy, ac...

The aim of this work was to determine the effect of temperature on the formation of acrylamide in cocoa beans during drying treatment by an experimental and computational study, in order to assess the presence of this neoformed compound from postharvest stage. The computational study was conducted on the reaction between fructose, glyoxal from gluc...

Scope: Type 2 diabetes (T2D) induces organ damage associated with glycation, amongst other metabolic pathways. Therapeutic strategies have been tested to reduce the formation and impact of glycation products, but results remain equivocal. Anti-diabetic therapies using probiotics have been proposed, but their effect upon glycation has not been repo...

Tissue aging is a complex phenomenon involving molecular aging of matrix proteins, which mainly results from their progressive alteration by nonenzymatic post-translational modifications (NEPTMs) such as glycation and carbamylation. These two reactions, which correspond to the binding of reactive metabolites (i.e. reducing sugars and urea-derived c...

Résumé De nombreuses réactions chimiques se produisent lors de la transformation des aliments. Une part importante de ces réactions est regroupée sous le nom de réaction de Maillard, aussi appelée glycation. Cette réaction lie de manière covalente des acides aminés à des sucres réducteurs. Hormis les arômes qui sont plutôt désirés, certains produit...

Pro‐aging effects of endogenous advanced glycation end‐products (AGEs) have been reported, and there is increasing interest in the pro‐inflammatory and ‐fibrotic effects of their binding to RAGE (the main AGE receptor). The role of dietary AGEs in aging remains ill‐defined, but the predominantly renal accumulation of dietary carboxymethyllysine (CM...

This study aimed to evaluate the nutritional value of pasta enriched with legume or wheat gluten proteins and dried at varying temperature. A total of four isonitrogenous experimental diets were produced using gluten powder/wheat semolina (6/94, g/g) pasta and faba bean flour/wheat semolina (35/65, g/g) pasta dried at either 55°C (GLT and FLT, resp...

Background Early (furosine) and advanced (carboxymethyllysine, CML) products of glycation (AGEs) have been reported as increased in plasma, tissues and organs of diabetic people, indicating a direct link between glycation and type 2 diabetes (T2D). While murine models present some of the characteristics observed in diabetic humans, their pertinence...

Lactic acid bacteria (LAB) are representative members of multiple ecosystems on earth, displaying dynamic interactions within animal and plant kingdoms in respect with other microbes. This highly heterogeneous phylogenetic group has coevolved with plants, invertebrates, and vertebrates, establishing either mutualism, symbiosis, commensalism, or eve...

Sterilising glucose solutions by heat promotes the generation of a large number of glucose degradation products (GDPs). It has been shown that high levels of GDPs may result in Advanced Glycation End products that have an impact on cellular homeostasis and health in general. If data is available for peritoneal dialysis solutions, little has been pu...

Oxidative stress and mitochondrial dysfunction are recognized as major contributors of cardiovascular damage in diabetes and high fat diet (HFD) fed mice. Blockade of receptor for advanced glycation end products (RAGE) attenuates vascular oxidative stress and development of atherosclerosis. We tested whether HFD-induced myocardial dysfunction would...

Aim Chronic kidney disease (CKD) and diabetes mellitus are two diseases that accelerate protein molecular ageing through carbamylation and glycation reactions, characterized by the binding of urea-derived isocyanic acid and of sugars on proteins, respectively. These two reactions target the same protein amino groups and, thus, compete with each oth...

A comparison between the impacts of advanced (NƐ-carboxymethyllysine - CML) and terminal (melanoidins) Maillard reaction products from bread on the gut microbiota was carried out in this study. Gut microbiota composition as well as fecal excretion of CML from both bread crust and bread crumb, and of melanoidins from bread crust were assessed on a r...

Advanced glycation end-product (AGE) is the generic term for a heterogeneous group of derivatives arising from a non-enzymatic reaction between reducing sugars and proteins. In recent years, evidence has accumulated that incriminates AGEs in pathogenic processes associated with both chronic hyperglycaemia and age-related diseases. Regardless of the...

The accumulation of advanced glycation end products (AGEs) is associated with the complications of diabetes, kidney disease, metabolic disorders and degenerative diseases. It is recognized that the pool of glycation products found in the human body comes not only from an endogenous formation, but also from a dietary exposure to exogenous AGEs. In r...

Le caramel est un produit très populaire, qui recouvre plusieurs formes : des confiseries de type caramel mou, des ingrédients (caramel aromatique et caramel spécialité) ou des additifs (caramels colorants). Certaines molécules présentes dans le caramel ont récemment fait l’objet de critiques médiatiques. Dans ce contexte, le but de cette étude est...

Mol. Nutr. Food Res. 2016, 60, 2446–2456. DOI: 10.1002/mnfr.201600140 Accumulation of dietary ¹³C-labeled carboxymethyllysine (¹³C2-CML) in different tissues and organs after a one-month exposure to protein-bound ¹³C2-CML in mice is explored. The quantification of this Maillard reaction product in vivo is performed using a new stable isotopic dilut...

Advanced glycation end products (AGEs) play an important role for the development and/or progression of cardiovascular diseases, mainly through induction of oxidative stress and inflammation. AGEs are a heterogeneous group of molecules formed by non-enzymatic reaction of reducing sugars with amino acids of proteins, lipids and nucleic acids. AGEs a...

Scope: N(ɛ) -Carboxymethyl-lysine (CML) is a prominent advanced glycation end-product which is not only found in vivo but also in food. It is known that a percentage of the dietary CML (dCML) is absorbed into the circulation and only partly excreted in the urine. Several studies have tried to measure how much dCML remains in tissues. However obsta...

Background: The coffee substitutes made of roasted chicory are affected by the formation of acrylamide whose main precursor is asparagine. One of the strategies for limiting the formation of acrylamide is to reduce free asparagine in the chicory roots by lessening the supply of nitrogen in the field. However, decreasing nitrogen fertilizer could a...

The aim of this study was to develop a white bread with improved nutrient contents and reduced levels of potentially harmful Maillard reaction products such as Nε-carboxymethyllysine (CML) and 5-hydroxymethylfurfural (HMF). Essays were carried out through a full factorial experimental design allowing the simultaneous analysis of four factors at two...

During the heat treatment of the coffee and its substitutes some compounds potentially deleterious to health are synthesized by the Maillard reaction. Among these the Nε-carboxymethyl-lysine (CML) was detected at high levels in coffee substitutes. The objective of this study was to evaluate the impact of changes in agricultural practice over the ly...

Bread melanoidins are heterogeneous, nitrogen-containing, brown macromolecules generated during the last stages of the Maillard reaction in bread. The aim of this study was to investigate the impact and fate of these bread melanoidins in the human gastrointestinal tract using in vitro systems. Batch systems as well as the TNO gastrointestinal tract...

Scope: Advanced glycation end-products (AGEs) are endogenously produced and are present in food. N-carboxymethyllysine (CML) is an endothelial activator via the receptor for AGEs (RAGEs) and is a major dietary AGE. This work investigated the effects of a CML-enriched diet and RAGE involvement in aortic aging in mice. Methods and results: After 9 mo...

The fat food group, especially butter, has so far been thought to have a high Nε-carboxymethyl-lysine (CML) content. However recent data have challenged this opinion. The objective of this article was to determine not only CML content but also that of 5-hydroxymethylfurfural (HMF) in raw and cooked butters. The first aim of this study was to verify...

Advanced glycation end-products (AGEs) are endogenously produced and are present in food. N(ε) -carboxymethyllysine (CML) is an endothelial activator via the receptor for AGEs (RAGE) and is a major dietary AGE. This work investigated the effects of a CML-enriched diet and RAGE involvement in aortic aging in mice. After 9 months of a control diet or...

ScopeFormula-derived dietary advanced glycation end products (AGEs) may promote programming of inflammation and oxidative stress in the kidney of intrauterine growth retardation (IUGR) piglets.Methods and resultsIUGR piglets received either a low temperature heated formula (n = 8) or a high temperature heated formula (HHF: n = 8) or suckled natural...

Introduction Replicative senescence is characterized by a limited ability of cells to divide in-vitro. Senescence induces an endothelial dysfunction. Many compounds in food can induce an earlier vascular senescence. Acrylamide (AAM) is a recent discovery in food, as a Maillard reaction product. After ingestion, AAM is in part metabolized to glycida...

Advanced glycation endproducts or advanced glycation end products (AGEs) levels increase in blood or tissue during aging and in diseases such as diabetes and renal failure. The receptor of advanced glycation endproducts (RAGE), is a multi-ligand receptor belonging to the immunoglobulin superfamily. It is weakly expressed in most adult tissues. The...

Advanced glycation end products (AGE) result from a chemical reaction between the carbonyl group of reducing sugar and the nucleophilic NH2 of a free amino acid or a protein; lysine and arginine being the main reactive amino acids on proteins. Following this first step, a molecular rearrangement occurs, rearrangement of Amadori resulting to the for...

Introduction Les complications vasculaires de l’insuffisance renale chronique (IRC) et/ou du diabete sont multifactorielles notamment secondaires a l’exposition aux produits de la glycation avancee ou AGEs. Ces derniers (endogenes) peuvent etre egalement apportes par l’alimentation (exogenes). Si les effets deleteres des AGEs endogenes sont bien co...

The purpose of this study was to investigate the intake, excretion and tissue accumulation of carboxymethyl-lysine (CML), after feeding rats a diet containing advanced glycation end-products (AGEs) from a glucose-lysine (GL) model system. Rats were distributed into two groups and assigned to a Control diet or a diet including 3% heated GL (GL diet)...

Advanced glycation end products (AGE) result from a chemical reaction between the carbonyl group of reducing sugar and the nucleophilic NH2 of a free amino acid or a protein; lysine and arginine being the main reactive amino acids on proteins. Following this first step, a molecular rearrangement occurs, rearrangement of Amadori resulting to the for...

Açaí (Euterpe oleracea Mart.) has recently emerged as a promising source of natural antioxidants. Despite its claimed pharmacological and nutraceutical value, studies regarding the effects of açaí in vivo are limited. In this study, we use the Caenorhabditis elegans model to evaluate the in vivo antioxidant properties of açaí on an organismal level...

Sensitive analytical methods were developed and validated for the quantification of acrylamide, N(ε)-carboxymethyl-lysine (CML) and 5-hydroxymethylfurfural (HMF) in 24 commercial coffee substitutes (CSs) and 12 instant coffees (ICs). Acrylamide levels varied widely from 200 to 4940 µg/kg with higher levels in CSs. Only 2 out of 24 CSs had a level o...

The iconographic correlation (CORICO) method, a new approach for the optimization of microwave cooking processes: application to fish cooking J.C. Laguerre*1, I. Douiri-Bédoui1, C. Chireux1, D. Marier1, P. Jacolot1, C. Jouquand1, F.J. Tessier1, K. Woodward2, P. Gadonna-Widehem1. 1LaSalle Beauvais Institute, France, 2Brigthon, School of Service Man...

The soluble form of the receptor for advanced glycation end-products (sRAGE) has been studied in various diseases. It is not clear why sRAGE levels vary between studies, with controversial results. What also remains to be determined is whether receptor for advanced glycation end-products (RAGE) ligands could affect sRAGE assessment by epitope maski...

Research on the impact of Maillard reaction products (MRPs) on microorganisms has been reported in the literature for the last 60 years. In the current study, the impact of an MRP-rich medium on the growth of three strains of Escherichia coli was measured by comparing two classic methods for studying the growth of bacteria (plate counting and optic...

Our aim was to investigate carboxymethyl-lysine (CML) intake and excretion after feeding rats with diets containing advanced glycation end-products (AGEs) from bread crust (BC) or its soluble or insoluble fractions, and to identify the factors responsible for the effects observed. CML in serum and different tissues was measured to detect possible a...

Milk proteins are frequently used as supplements in fortified foods. However, processing produces chemical changes which likely affect the nutritional advantage. This study was intended to explore the possible difference in digestibility between extruded and non-extruded caseins and how the dietary N ( ε )-carboxymethyllysine (CML) is metabolised....

The catering industry’s most common heating process is an open flame or direct heat from conducted or convected sources. Alternatively, infrared, induction or microwave processes are used by caterers. In commercial settings a combination of conventional, convection and microwaving is used. However, the microwave oven remains restricted to regenerat...

Maillard reaction products (MRPs) are a mixture of compounds generated after the heat treatment of food. High circulating levels of MRPs have been associated with degenerative pathologies such as diabetes, but little is known about their effect on the gut, the main organ in contact with food-derived MRPs. This study was aimed at determining whether...

Cooking brings many benefits for both the sanitary quality and the improvement of taste of food. Vitamins are micronutrients particularly sensitive to cooking. The three most fragile water-soluble vitamins are vitamins C, B1 and B9. The two most fragile fat-soluble vitamins are vitamins A and E. A significant vitamin loss is attributed to leaching...

The dietary habits of the adolescent population with a high intake of snack and fast foods mean that they consume a high rate of which in turn leads to the development of different degenerative disorders. There are few studies available on MRP absorption and metabolism. We investigated the effects of a MRP-high and a MRP-low diet on carboxymethylly...

The main objective of this work was to establish the kinetics of spoilage of nutritional and organoleptic criteria of frozen courgette when using microwave and stir-frying cooking but also to evaluate the effect of these cooking methods on these criteria. An optimization of the microwave parameters was also achieved to get the best quality of the c...

Nε-carboxymethyl-lysine (CML) is considered to be an important marker of the Maillard reaction. In the present investigation a liquid chromatography coupled to ion trap tandem mass spectrometry has been developed for the analysis of CML and lysine in drink mixes. To ensure the best specificity of the method, porous graphitic carbon packing material...

The composition of a model food was optimised to evaluate the anti-adhesive properties of cooking materials. This optimisation was performed using a response surface methodology. When cooked at 201 °C, the model food was selected to leave the greatest quantity of cooked residue that cannot be removed easily from the utensil surface. The measurement...

In food science the Maillard reaction is well known to cause degradation of amino acids and an overall decrease in the nutritional value of foods that have been subjected to heat in processing. There has been evidence more recently of the endogenous formation of some Maillard reaction products (MRPs) in biological systems and their association with...