徐正华,梁玉燊,朱克卫,吴家丽,郑思珩,凌 菁,余裕娟,张 昆,周衡刚,曾茂茂.食品中晚期糖基化中间产物及终末产物研究进展[J].食品安全质量检测学报,2020,11(5):1496-1501
食品中晚期糖基化中间产物及终末产物研究进展
Research progress on advanced glycation end products and intermediate products in foods
投稿时间:2019-10-29  修订日期:2020-02-08
DOI:
中文关键词:  晚期糖基化中间产物  晚期糖基化终末产物  羧甲基赖氨酸  羧乙基赖氨酸  乙二醛  丙酮醛
英文关键词:advanced glycation intermediate products  advanced glycation end products  Nε-carboxymethyllysine  Nε-carboxyethyllysine  glyoxal  methylglyoxal
基金项目:原广东出入境检验检疫局科技项目(2018GDK11)
作者单位
徐正华 黄埔海关 
梁玉燊 江南大学食品学院 
朱克卫 黄埔海关 
吴家丽 江南大学食品学院 
郑思珩 黄埔海关 
凌 菁 江南大学食品学院 
余裕娟 黄埔海关 
张 昆 江南大学食品学院 
周衡刚 黄埔海关 
曾茂茂 江南大学食品学院 
AuthorInstitution
XU Zheng-Hua Huangpu Customs 
LIANG Yu-Shen School of Food Science and Technology,Jiangnan University 
ZHU Ke-Wei Huangpu Customs 
WU Jia-Li School of Food Science and Technology,Jiangnan University 
ZHENG Si-Heng Huangpu Customs 
LING Jing School of Food Science and Technology,Jiangnan University 
YU Yu-Juan Huangpu Customs 
ZHANG Kun School of Food Science and Technology,Jiangnan University 
ZHOU Heng-Gang Huangpu Customs 
ZENG Mao-Mao School of Food Science and Technology,Jiangnan University 
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中文摘要:
      晚期糖基化终末产物是由还原糖和蛋白质、氨基酸等经过非酶催化反应生成的一系列复杂化合物总称, 在该反应中也会生成大量高活性晚期糖基化中间产物。这些产物既可以在人体内自然生成, 也可以通过食物摄入, 因其在人体内的积累和多种慢性疾病有着密切的关系, 所以在医学上得到了广泛的重视, 但是目前国内外对于食品中的晚期糖基化中间产物及终末产物研究较少。因此本文以食品中几种最具代表性的晚期糖基化中间产物和终末产物, 包括羧甲基赖氨酸、羧乙基赖氨酸、乙二醛和丙酮醛等为研究对象, 对其理化性质、形成机理及含量分布等进行了介绍, 重点对其危害和检测方法的研究进展进行了阐述, 并对未来相关研究进行了展望, 以期为后续更全面深入的研究提供资料基础。
英文摘要:
      Advanced glycation end products are a series complex and potential harmful compounds derive from reducing sugar reacted with protein, amino acid by non-enzymatic reaction, a large number of high-activity advanced glycation intermediate products are also produced in the reaction. These products could accumulate naturally in human bodies and be acquired by daily foods, and the accumulation of these products in bodies is closely relate with many kinds of chronic disease, thus the advanced glycation intermediate and end products get much attention in medical science. However, the related research in foods is rarely. This paper introduced some of the most representative advanced glycation intermediate and end products, including Nε-carboxymethyllysine, Nε-carboxyethyllysine, glyoxal and methylglyoxal etc, reviewed the research progress of physicochemical properties, formation mechanism, content distribution, hazards and detection methods of these products, and forecasted the future research, in order to provide a basis for more comprehensive and in-depth research.
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