Glycation-lowering compounds inhibit ghrelin signaling to reduce food intake, lower insulin resistance, and extend lifespan.

Lauren A Wimer, Kiyomi R Kaneshiro, Jessica Ramirez, Neelanjan Bose, Martin Valdearcos, Muniesh Muthaiyan Shanmugam, Dominique O Farrera, Parminder Singh, Jennifer Beck, Durai Sellegounder, Lizbeth Enqriquez Najera, Simon Melov, Lisa M Ellerby, Soo-Jin Cho, John C Newman, Suneil Koliwad, James J Galligan, Pankaj Kapahi

Buck Institute for Research on Aging, Novato, CA 94949, USA. · pubmed

Paper

Abstract

Non-enzymatic reactions in glycolysis produce methylglyoxal (MGO), a reactive precursor to advanced glycation end-products (AGEs), which has been hypothesized to drive obesity, diabetes, and aging-associated pathologies. A combination of nicotinamide, α-lipoic acid, thiamine, pyridoxamine, and piperine (Gly-Low) lowers the deleterious effects of glycation by reducing MGO and the MGO-derived AGE, MG-H1, in mice. Gly-Low supplementation in the diet reduces food consumption, decreases body weight while preserving muscle mass, improves insulin sensitivity, and increases survival in leptin receptor-deficient (Lepr

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Research summary

The paper claims that Gly-Low supplementation reduces food intake, improves insulin sensitivity, and extends lifespan in mice. This research addresses the root causes of aging by targeting glycation processes that contribute to metabolic dysfunction and age-related diseases.

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