油脂过氧化形成的活性羰基物质(RCS)的毒性作用及控制策略研究  

Toxicity and inhibition strategy of reactive carbonyl spices (RCS) from lipid peroxidation

作　　者：原野 潘碧莹 龚嘉华 孙旦 胡超 朱芹[1] 

机构地区：[1]杭州师范大学生命与环境科学学院,杭州310036

出　　处：《中国油脂》2018年第1期89-93,共5页China Oils and Fats

基　　金：国家自然科学基金项目(31301485);浙江省自然科学基金(LY17C200015);杭州师范大学"三个五"培育工程(2016XJSGWXM31);杭州师范大学本科生创新能力提升工程(cx2016109)

摘　　要：食物中的油脂为人类提供了丰富的不饱和脂肪酸,但不饱和脂肪酸易发生脂质过氧化反应,产生活性羰基物质(RCS)。代表性的RCS有丙二醛(MDA)、丙烯醛(ACR)、4-羟基-2-壬烯醛(HNE)、乙二醛(GO)等。RCS具有反应活性,能使食品中的其他组分如蛋白质、DNA中的亲核基团发生分子内或分子间的交联,影响食品品质。通过饮食摄入并积累的RCS将影响人体的正常生理功能,对健康形成威胁。因此,通过对RCS在生成上的阻断和生成后的清除来拮抗RCS的毒性是十分必要的。对几种代表性RCS的来源、性质及毒性作用进行介绍,并总结目前发现的RCS毒性抑制剂的种类及作用机理,以期对RCS的毒性和控制策略有更全面、深入的认识。Dietary lipids provide abundant unsaturated fatty acids, but unsaturated fatty acids are suscepti- ble to lipid peroxidation, with the production of reactive carbonyl pices （RCS）. The representative RCS are malondialdehyde （MDA） acrolein （ACR）, 4 - hydroxy - 2 - nonenal （HNE）, glyoxal （GO）, etc. RCS is reactive and can make other components in food intramolecular or intermolecular cross - link- ing, such as proteins and nucleophilic groups in DNA, affecting the quality of food. Dietary intake and accumulation of RCS will affect the normal physiological functions of human body and pose a threat to health. Therefore, it is necessary to counteract the toxicity of RCS by blocking and eliminating RCS after generation. The origin, properties and toxicity of several representative RCS were discussed, and the types and mechnism of current RCS inhibitors were also briefly introduced, so as to have a comprehensive and in - depth understanding on the toxicity and inhibition strategy of RCS.

关 键 词：不饱和脂肪酸 脂质过氧化 活性羰基物质 毒性作用 抑制剂 

分 类 号：TS207.7[轻工技术与工程—食品科学] TS225[轻工技术与工程—食品科学与工程]