晚期糖基化终末产物(AGEs)形成途径、检测方法和抑制手段研究进展  

Advanced Research on Formation Mechanism, Detection Methods and Mitigation Ways of Advanced Glycation End-products (AGEs)

作　　者：周燕琼[1] 金成[1] 张英[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058

出　　处：《中国食品学报》2013年第6期175-184,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"973"计划项目(2012CB720806);国家科技支撑计划课题(2012BAK01B03);浙江省竹产业创新团队项目(2009R50030)

摘　　要：晚期糖基化终末产物(Advanced Glycation End-products,AGEs)是在非酶条件下,蛋白质、脂类或核酸等大分子物质的游离氨基与还原糖的醛基发生一系列反应,生成的一种稳定化合物。大量研究表明,AGEs在糖尿病及多种并发症(如炎症、肾病)以及衰老的发生、发展过程中起着重要作用。本文就AGEs的形成途径、检测方法、致病机理以及抑制剂的研究进展做一综述。Advanced glycation end-products（AGEs） are products of reducing sugars reacting non-enzymatically with amino groups in proteins,lipids and nucleic acids.AGEs are a complex and heterogeneous group of compounds that have been implicated in diabetes and related complications（such as inflammation and nephropathy） and aging.This review focused on the formation mechanisms,detections methods and mitigation ways of AGEs,as well as the relationship between AGEs and diseases.

关 键 词：晚期糖基化终末产物 形成途径 检测方法 致病机理 抑制手段 

分 类 号：R587.2[医药卫生—内分泌]