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京都大学 / 新制・課程博士 / 博士(農学) / 甲第24109号 / 農博第2514号 / 新制||農||1093(附属図書館) / 学位論文||R4||N5400(農学部図書室) / 京都大学大学院農学研究科応用生物科学専攻 / (主査)教授 佐藤 健司, 教授 菅原 達也, 准教授 木下 政人 / 学位規則第4条第1項該当 / Doctor of Agricultural Science / Kyoto University / DGAM

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Les produits de réaction de Maillard apportent des caractéristiques organoleptiques souhaitables aux aliments (couleur, odeur et le goût), contribuant ainsi à leur acceptabilité par le consommateur. Toutefois, plusieurs effets délétères physiopathologiques (vieillissement, diabètes) ont été attribués aux produits de glycation avancés (AGE). Le but de ce travail a concerné la détermination simultanée par LC-MS/ESI (Q-ToF) des carboxyméthyllysine (CML), pentosidine (Pen) et pyrraline (Pyr) dans des échantillons de lait chauffés ou non, après purification et concentration en phase solide (SPE) par échange d'ions. Les échantillons de lait en suite ont été soumis à une hydrolyse acide avec HCl à 37%, une précipitation des protéines avec un mélange méthanol/acétone et une digestion enzymatique des protéines pendant 30 heures à 37°C. Après l'étape d'extraction, les échantillons ont été concentrés/purifiés par SPE avec cartouches échangeuses d'ions puis analysés par LC-MS/ESI (Q-ToF). Les cartouches d'échange d'ions ont permis d'obtenir une excellente récupération des AGEs (89%, 95% et 117% pour la CML, Pen et Pyr, respectivement), valeurs bien plus élevées que celles qui ont pu être obtenues avec des cartouches de type C18. La concentration/purification par SPE est une étape qui mérite une attention particulière pour la détermination et quantification des AGEs. Parmi les AGEs analysés, seule la Pyr a pu être retrouvée dans des échantillons de lait et celà à des valeurs comprises 0,021 ng/mg de protéines (lait écrémé) et 8,367 ng/mg (lait stérilisé). / Maillard reaction products provide desirable organoleptic characteristics to foods (color, odor and taste), thus contributing to their acceptability by the consumer. However, several deleterious pathophysiological effects (aging, diabetes) have been attributed to advanced glycation products (AGEs). The aim of this work was to determine the simultaneous determination by LC-MS/ESI (Q-ToF) of carboxymethyllysine (CML), pentosidine (Pen) and pyrraline (Pyr) in milk samples heated or non-heated after purification and solid phase concentration (SPE) by ion exchange. Subsequent the milk samples were subjected to acid hydrolysis with 37% HCl, protein precipitation with a methanol / acetone mixture and enzymatic protein digestion for 30 hours at 37°C. Après l'étape d'extraction, les échantillons ont été concentrés/purifiés par SPE avec cartouches échangeuses d'ions puis analysés par LC-MS/ESI (Q-ToF). Ion exchange cartridges have resulted in excellent recovery of AGEs (89%, 95% and 117% for the CML, Pen and Pyr, respectively), much higher than those obtained with C18 cartridges. The concentration/purification by SPE is a step that deserves special attention for the determination and quantification of AGEs. Between the AGEs analyzed, only Pyr could be found in milk samples and the values were 0.021 ng/mg protein (skimmed milk) and 8.367 ng/mg (sterilized milk). / Os produtos da reação de Maillard fornecem propriedades organolépticas desejáveis para alimentos (cor, cheiro e sabor), contribuindo assim para a sua aceitação pelos consumidores. No entanto, vários efeitos deletérios fisiopatológicos (envelhecimento, diabetes) são atribuídos aos produtos da glicação avançada (AGEs). O objetivo deste trabalho foi à determinação simultânea por LC-MS/ESI (Q-ToF) de carboximetillisine (CML), a pentosidina (PEN) e pirralina (Pyr) em amostras de leite aquecido ou não, após purificação e concentração fase sólida (SPE) por troca iônica. As amostras de leite foram subsequentemente submetidas a uma hidrólise ácida com HCl a 37%, a uma precipitação da proteína com uma mistura de metanol/acetona e uma digestão enzimática durante 30 horas a 37°C. Após a etapa de extração, as amostras foram concentradas/purificado por SPE, com cartuchos de troca iônica e analisadas por LC-MS/ESI (Q-ToF). Os cartuchos de troca iônica permitiram obter uma excelente recuperação dos AGEs (89%, 95% e 117% para CML, Pen e Pyr, respectivamente), sendo valores bem mais elevados do que os que podem ser obtidos com cartuchos de C18. A concentração/purificação por SPE é um etapa que merece uma atenção especial para a determinação e quantificação de AGEs. Entre os AGEs analisados, apenas Pyr foi encontrado nas amostras de leite, sendo observado valores para Pyr entre 0,021 ng/mg de proteína (leite desnatado) e 8367 ng/mg (leite esterilizado).

Arterial system is a system of vessels distributing blood. Ageing of arterial system leads to two distinct pathologies: atherosclerosis and arteriosclerosis - stiffening of arterial wall. These pathologies can coexist and interfere; however, they differ in their pathogenesis, location, scope and consequences. Progressive loss of elastic properties of large arteries is natural part of vascular ageing. It is directly responsible for several age dependent consequences, such as increase of central systolic pressure or prevalence of isolated systolic hypertension in the elderly. Clinically, central arteries stiffness manifests as aortic pulse wave velocity, which can be quantified, among other methods, using applanation tonometry. There is abundant evidence that aortic pulse wave velocity represents an independent predictor of cardiovascular mortality and morbidity. The most important mechanism in arterial stiffening is repeated mechanical damage which leads to fractures, fragmentation and thinning of elastin. Stiffening of large arteries can be accelerated by several other mechanisms, e.g. deposition of several substances (calcium, advanced glycation end-products, etc.), metabolic turnover of key elements of vascular extracellular matrix (collagen and elastin) or individual genetic susceptibility. In...

Heart failure (HF) induced by aortic pressure over-load is associated with increased coronary artery stiffness. Perivascular adipose tissue (PVAT) and advanced glycation end products (AGE) both promote arterial stiffness. However, the mechanisms by which coronary PVAT promotes arterial stiffness and the efficacy of exercise to prevent coronary stiffness are unknown. The present study hypothesized both chronic continuous and interval exercise training would prevent coronary artery stiffness associated with inhibition of PVAT secreted AGE. Yucatan mininature swine were divided into four groups: control-sedentary (CON), aortic-banded sedentary heart failure (HF), aortic-banded HF continuous exercise trained (HF+CONT), and aortic-banded HF interval exercise trained (HF+IT). Coronary artery stiffness was assessed by ex vivo mechanical testing and coronary artery elastin, collagen and AGE-related proteins were assessed by immunohistochemistry. HF promoted coronary artery stiffness with reduced elastin content and greater AGE accumulation which was prevented by chronic continuous and interval exercise training. HF PVAT secreted higher AGE compared with CON and was prevented in the HF+CONT and HF+IT groups. Young healthy mouse aortas cultured in HF PVAT conditioned media had increased stiffness, lower elastin content and AGE accumulation compared with CON, which was prevented by PVAT from the HF+CONT and HF+IT groups. HF coronary PVAT secreted greater interleukin-6 (IL-6) and IL-8 compared to CON which was prevented by both continuous and interval exercise training regimens. We conclude chronic continuous and interval exercise is a potential therapeutic strategy to prevent coronary artery stiffness via inhibition of PVAT-derived AGE secretion in a pre-clinical mini-swine model of pressure overload-induced HF.