There are many reasons why people eat too much and become overweight. In fact, delicious high-calorie foods are available almost anytime and anywhere, but this does not seem to be good for the health of the organism, recently, in a study published in the international journal eLife titled "Methylglyoxal-derived hydroimidazolone, MG-H1 Methylglyoxal-derived hydroimidazolone, MG-H1, increases food intake by altering tyramine signaling via the GATA transcription factor ELT-3 in Caenorhabditis elegans". In the study, scientists from the Buck Institute for Research on Aging and others determined for the first time why advanced glycation end products (AGEs), certain chemicals found in cooked or processed foods, increase hunger, and tested our willpower or ability to make healthy choices when it comes to food. healthy choices.
According to researcher Dr. Pankaj Kapahi, the study was conducted in tiny nematodes, which have huge implications for human dietary choices and the tendency to overuse certain foods. Modern processed diets rich in AGEs are very tempting, but we know very little about how they affect the body's health in the long term. The human organism has evolved specific mechanisms that encourage us to eat as much as possible when food is plentiful; we store excess calories as fat and use it to survive times of fasting; natural selection tends to prioritize the intake of gourmet genes, especially those high in sugar, but what exactly are the mechanisms that make it difficult for us to say "no" to them? "But what is the mechanism that makes it so hard to say no?
AGEs are metabolic byproducts of combining sugars with some proteins, lipids and nucleic acids. They occur naturally when we metabolize sugars in our cells, but they also occur in baking, frying and grilling, as well as in a variety of processed foods, and the browning that occurs during the cooking process that makes the food look and smell so delicious is the result of AGEs. that AGEs make food look more flavorful and irresistible. The browning reaction that occurs when sugars and proteins interact with heat, which is favored by chefs and is also known as the Maillard reaction, results in the formation of hundreds of tantalizing AGEs.
Although the Maillard reaction is famous for making food taste better, the resulting chemicals can wreak havoc on the body, causing inflammation and oxidative damage and contributing to the development of hardening of the blood vessels, high blood pressure, kidney disease, cancer and neurological problems. The accumulation of these metabolic byproducts in multiple organs may be one of the major drivers of aging in multiple organs and the body as a whole. The researchers believe that once late-stage glycosylation products are formed, they cannot be detoxified, and just as toasted white bread turns brown, the process cannot be reversed to make the bread white again, and similarly there is no way to reverse AGEs, the researchers add, and the human organism's ability to remove AGEs declines with age, which may offer another age-related disease The link.
Even small laboratory nematodes may not be able to escape the temptation and harm caused by AGEs. Observing that these chemicals increase the nematode's appetite for more of the same substance, in addition to causing disease and decreasing lifespan, the researchers wondered which AGEs stimulate the mechanism by which the organism over-eats its preferences. In order to unravel the biochemical signaling pathways behind overeating in normal, healthy nematodes, the researchers purified some of the AGEs that had already been studied and found that two of them increased the body's intake, and then they explored one of the compounds further in order to find out the mechanism behind the model, and they found that a specific mutation called glod-4 increased the body's intake, and that this was through a specific AGE, which is called glod-4. And this was achieved through a specific AGE-MG-H1, further analysis showed that there might be a specific tyramine-dependent pathway behind it.
In this study, the researchers identified for the first time a model pathway mediated by a specific AGEs molecule that enhances feeding and neurodegenerative processes in the body, and they also found that mutant nematodes that are unable to deal with this process (even with naturally-occurring AGEs) may have a lifespan that is shortened by about 25%-30%, a study that is currently underway in mice, and the researchers have analyzed the association between AGEs and fat metabolism. Understanding this signaling pathway may help to understand exactly how modern diets rich in AGEs contribute to the onset of overeating in the body, says researcher Kapahi. This study also highlights that the accumulation of AGEs may be associated with the onset of diseases including obesity and neurodegenerative disorders, and that, in general, limiting AGE accumulation may be associated with an increased prevalence of obesity and other age-related diseases in populations around the world. In general, limiting the accumulation of AGEs may be related to the increased incidence of obesity and other age-related diseases in the global population; at present we are not controlling our food intake, but rather food is trying to control humans.
Based on the results of current and previous studies, researchers may be changing their views on diets, and are now practicing intermittent fasting strategies, which give the body the opportunity to utilize fats instead of sugars, and there are some simple things that everyone can do to reduce the burden of AGEs on the body, including consuming whole grains, cooking foods using moist heat instead of dry heat, and adding acids to foods while they are cooking to slowing down the reactions that lead to the formation of AGEs. Taken together, the results of this paper suggest that in the nematode Cryptobranchus hidradensis, researchers identified a tyramine-dependent pathway regulated by elt-3 that may mediate the toxic effects of MG-H1 AGEs, and that an understanding of this signaling pathway may aid in the understanding of hedonistic overeating behaviors observed as a result of modern AGE-rich diets.
