Probiotics as a Strategy to Mitigate Glycation: Mechanisms and Strain‐Specific Effects on Advanced Glycation End‐Products‐Related Diseases

ABSTRACT Glycation, a nonenzymatic reaction between reducing sugars and biomolecules, leads to the formation of advanced glycation end‐products (AGEs), which play a deleterious role in the pathogenesis of chronic degenerative diseases, including diabetes, cardiovascular disorders, and neurodegenerative conditions. In recent years, probiotics have emerged as effective natural agents capable of counteracting glycation and its associated metabolic complications. Several strains, such as Lactobacillus plantarum , Bifidobacterium longum , Akkermansia muciniphila , and Faecalibacterium prausnitzii , have shown potential to reduce oxidative stress, neutralize reactive carbonyl species (RCS), and restore gut microbiota balance, which may contribute to mitigating AGE accumulation and systemic inflammation, although human clinical evidence for direct AGE mitigation remains emerging. Probiotic‐rich fermented foods further amplify these benefits by enhancing gut integrity and immune modulation. This review explores the multifaceted mechanisms through which probiotics mitigate glycation, underscores the significance of strain‐specific effects, and evaluates their role as functional food components in public health. Additionally, this review provides future directions for personalized probiotic therapies, advanced delivery systems, and large‐scale clinical validation. Overall, we highlight the promising potential of probiotics as a safe and accessible intervention for combating glycation‐driven chronic diseases and strengthening preventive healthcare strategies.