Dietary myricetin inhibits AGEs formation during thermal processing in different pattern diets and alleviates AGEs-induced intestinal epithelial damage in Caco-2 cells

Thermal processing promotes advanced glycation end products (AGEs) generation in food. Dietary flavonoids possess anti-oxidative and anti-glycation activities. This study aimed to investigate the effect and underlying mechanism of different pattern diets and flavonoids on AGEs production and AGEs-induced intestinal damage. AGEs production was assessed in chow diet (CD), high-fat diet (HFD), high-fat/high-cholesterol western diet (WD) and flavonoid-supplemented diet during thermal processing and simulated digestion. AGEs-induced intestinal damage and the protective effect of myricetin were evaluated in Caco-2 cells. During thermal processing and simulated digestion, HFD and WD generated more AGEs, N ε -carboxymethyl-lysine and N ε -carboxyethyl-lysine than CD. Flavonoids inhibited AGEs production, with myricetin exhibiting the highest activity. Dietary AGEs impaired intestinal epithelial nutrient transport and barrier function, and promoted intracellular ROS generation through inhibiting Nrf2/Catalase pathway, while myricetin reversed this effect. Altogether, dietary myricetin prevents thermal processing-induced AGEs formation in different pattern diets and mitigates the associated intestinal epithelial damage.