Table 2.

A summary of in vitro studies published on the effect of glycated proteins on intestinal epithelial cells.

In Vitro Studies
Protein	Synthesis conditions				Characterization	Cell line	Exposure conditions		Controls			Observed effects			Reference
	Heating	Reducing Agent	Temperature	Time			Concentration of protein	Time	Medium	Native	Heated	Proliferation	Inflammation/Oxidative stress	Cancer promotion
Bovine Serum Albumin	Wet	Glucose	37 °C	8 weeks	Fluorescent intensity	HCT116	50 μg/mL	12–48 h	No	No	Yes	–	X	↑	[42]
	Wet	Glyceraldehyde	37 °C	10 days	None	HCT116	200 μg/mL	24 h	No	No	Yes	X	X	↑	[43]
	Wet	Glucose	37 °C	8 weeks	None	HCT116	200 μg/mL	24 h	No	No	Yes	↑	X	↑	[44]
	Wet	Glucose	37 °C	8 weeks	None	SW620	200 μg/mL	72 h	No	No	Yes	X	X	↑	[45]
	Wet	Glucose	37 °C	8 weeks	None	LoVo	200 μg/mL	72 h	No	No	Yes	X	X	↑	[45]
Casein	Wet	Glucose/Fructose	55 °C	18 days	Colorimetric index Available lysine	Caco-2	0.5–2.0 mg/mL	3 h	Yes	Yes	No	−	−	X	[36]
	Wet	Glucose/Fructose	55 °C	18 days	Colorimetric index Available lysine	Int-407	0.5–2.0 mg/mL	3 h	Yes	Yes	No	↓	↓	X	[36]
	Wet	Mixture of glucose, fructose and lactose	70 °Cd	30 min	LC-MS/MSa Size exclusion chromatography Fluorescent intensity ELISA	C2BBe1	200 μg/mL	3–24 h	No	Yesb	No	↑	↑	X	[38]
Peanut 7 S globulin	Dry	Glucose	37 °C	7 days	OPA assay SDS-PAGE Colorimetric index Fluorescent intensity	Caco-2	500 μg/mL (proliferation)/25 μg/mL (inflammation)	Resp. 1.5 and 24 h	Yes	Yes	Yesc	−	↓	X	[47]
	Dry	Glucose	60 °C	3 days	OPA assay SDS-PAGE Colorimetric index Fluorescent intensity	Caco-2	500 μg/mL (proliferation)/25 μg/mL (inflammation)	Resp. 1.5 and 24 h	Yes	Yes	Yesc	↑	↓	X	[47]
	Dry	Glucose	145 °C	20 min	OPA assay SDS-PAGE Colorimetric index Fluorescent intensity	Caco-2	500 μg/mL (proliferation)/25 μg/mL (inflammation)	Resp. 1.5 and 24 h	Yes	Yes	Yesc	↑	↓	X	[47]

↑ = upregulated, ↓ = downregulated, ↕ = ambiguous, − = no effect, X = not investigated.

^a267 μg total AGEs/mg protein.

^b11 μg total AGEs/mg protein.

^cOutcomes compared to heated controls.

^dMimicking ultra-high-temperature processing of milk: 70 °C for 30min, followed by 135 °C for 8 s and stored for 90 days at 25 °C.