Objective: This study aimed to estimate the AGE consumption and formation in individuals with Parkinson’s disease and to relate them with their functional capacity.

Background: Glycation can increase the aggregated proteins formation during Parkinson’s Disease (PD) contributing to the functional decline.

Method: A study was carried out with 20 patients with PD and 20 patients without PD to compose the control group. For the analysis of AGE formation and consumption, the autofluorescence reader (AGE Reader – UM) was used and food recall was applied for three different days, respectively. The Montreal Cognitive Assessment (MoCA) was applied for cognitive function analysis, in addition to the Short Physical Performance Battery (SPPB) and hand grip for functional capacity assessment.

Results: No difference in cognitive ability was observed in patients with PD as compared to the control group Participants with PD have greater impairments regarding their functional capacity when compared to the control group (22,5 ± 4,2), p=0.11. It was observed that the palmar grip strength of the dominant side was lower in individuals with PD (18,8 ± 6,9), p=0.02. In addition, we observed slowing of the muscular strength parameter (sit and lift) of patients with PD (15,1 ± 3,0), p=0.01, and declining motor performance, which was evaluated by the SPPB test in patients with PD (8,5 ± 2,2), p=0.01. Patients with PD had a tendency to consume less amount of AGE (18311 ± 6458 kU/d) when compared to the control group (24544 ± 13384 kU/d), p=0.07. Individuals with PD who consume more AGE had lower hand grip values (p=0.05, r=-0.26). The AGE consumption correlated negatively with the hand grip strength (Kg/F) in individuals with PD, therefore, the higher the AGE consumption, the lower the palmar grip strength (p<0.05, r=-0.51).

Conclusion: Despite the AGE consumption, individuals with Parkinson’s presented lower strength and consequently worsened functional capacity, suggesting that the effects of AGEs may be exacerbated in the body during the period of a chronic disease, such as Parkinson’s. Control subjects were more educated and tended to consume more AGE when compared to Parkinson’s patients; however, no correlation between AGE and other variables was found in the control group.

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MDS Abstracts - https://www.mdsabstracts.org/abstract/functional-capacity-in-patients-with-parkinsons-disease-are-related-to-advanced-glycation-end-products/