Anupriya Chhabra, Anil Kumar Ram, Alka Bhatia and Sumit Goel
Advanced glycation end products (AGEs) have been linked with autoimmune diseases. AGEs present in diet are known to be absorbed intestinally. We aimed to study effects of dietary AGEs present in repeatedly heated cooking oil on cell cycle profile of lymphocytes derived from healthy volunteers. AGEs were extracted by using Aqueous-TCAChloroform method and incubated with lymphocytes for 24 hours. All extracts showed ASF (15.42-75.18) between 355-440 nm wavelength. On incubation with AGEs, an increase in S-phase fraction of treated lymphocytes (7.67 ± 3.25) was observed in 10/10 samples analysed as compared to untreated lymphocytes (1.5 ± 1.6). The results suggest that dietary AGEs may have a role in triggering the proliferation of lymphocytes. Larger studies are required to explore role of dietary AGEs on properties of lymphocytes which may contribute to etiopathogenesis of autoimmune diseases. Such studies may provide us with a modifiable risk factor which may be altered to prevent autoimmune diseases.
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