食品中晚期糖基化末端产物的研究进展  

Recent Advances in Research on Dietary Advanced Glycation End Products

作　　者：李巨秀[1] 房红娟[1] 胡徽祥[1] 李利霞[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2011年第21期293-297,共5页Food Science

摘　　要：晚期糖基化末端产物(advanced glycation end products,AGEs)是还原糖与氨基酸发生非酶褐变反应的产物之一。医学研究结果表明,AGEs与人类诸多疾病的发生有密切关系,而膳食摄入是体内AGEs的重要来源。但是由于AGEs种类较多,对于食品中的AGEs含量的检测尚缺乏标准的方法,食品加工工艺对食品中AGEs形成的影响报道较少。因此,本文从食品中AGEs形成、结构、检测方法及AGEs在体内代谢、对人体健康影响和预防措施等方面对AGEs进行了较系统的阐述,为进一步研究AGEs奠定基础。Advanced glycation end products（AGEs） are a complex group of compounds that are formed through Maillard reaction,a nonenzymatic reaction between reducing sugars and free amino groups.AGEs contribute to the development and progression of various chronic diseases,such as vascular complications of diabetes,Alzheimer,s disease,cancer growth and aging.AGEs occurs both exogenously（in food） and endogenously（in the human body）.Dietary AGEs,dAGEs,are an important source of the total AGEs in the human body.However,no methods have been available for the determination of dAGEs,and there are few reports in the literature concerning the effect of food processing on AGEs formation.Consequently,the formation,structure and determination methods of dAGEs,the metabolism in the human body,the effect on the human body and prevention measures are systematically elucidated in this article with the purpose of laying the foundation for further study of AGEs.

关 键 词：食品 晚期糖基化终末产物 美拉德反应 

分 类 号：TS201.2[轻工技术与工程—食品科学]