多酚对食源性晚期糖基化终末产物及其诱导的相关疾病的抑制作用研究进展  

Inhibitory Effects of Polyphenols on Dietary Advanced Glycation End Products and Related Diseases:A Review

作　　者：孔盈斐 梁迎岗 熊前进 欧阳宇 冯莹娜 吴茜[1] KONG Yingfei;LIANG Yinggang;XIONG Qianjin;OUYANG Yu;FENG Yingna;WU Qian(Key Laboratory of Fermentation Engineering(Ministry of Education),Hubei Key Laboratory of Industrial Microbiology,Cellular Regulation and Molecular Pharmaceutic-Overseas Expertise Introduction Center for Discipline Innovation(“111 Center”),Hubei University of Technology,Wuhan 430068,China;Hubei Geological Survey,Wuhan 430000,China)

机构地区：[1]湖北工业大学发酵工程教育部重点实验室,湖北省工业微生物重点实验室,细胞调控与分子药物“111”引智基地,湖北武汉430068 [2]湖北省地质调查院,湖北武汉430000

出　　处：《食品科学》2022年第13期227-236,共10页Food Science

基　　金：国家自然科学基金青年科学基金项目(32001705)。

摘　　要：晚期糖基化终末产物通过引起活性氧产生、激活氧化应激反应从而诱发各种慢性代谢性疾病,如糖尿病性肾病、阿尔茨海默病、动脉粥样硬化和骨关节炎等。因此,晚期糖基化终末产物被认为是一种促进宿主细胞死亡和器官损伤的强毒性分子。多酚是自然界中常见的一种次生代谢产物,其结构多样,具有抗氧化、抗炎、抗菌等多种生物活性。天然产物多酚可通过捕获自由基、阻断炎症信号通路和与微生物相互作用等多种机制减少晚期糖基化终末产物的产生并抑制相关疾病的发生。本文综述了多酚对晚期糖基化产物及相关疾病的抑制作用,以期为多酚抑制晚期糖基化产物的进一步研究提供科学参考。Advanced glycosylated end products(AGEs)can cause a variety of chronic metabolic diseases such as diabetic kidney disease,Alzheimer’s disease,atherosclerosis and osteoarthritis by causing reactive oxygen species(ROS)generation and activating oxidative stress.So advanced glycation end products have long been considered potently toxic molecules that promote host cell death and contribute to organ damage in humans.Polyphenols are common secondary metabolites in nature.They have diverse structures and biological activities such as antioxidant,anti-inflammatory and anti-bacterial functions.Natural polyphenols can reduce the formation of AGEs and inhibit related diseases by capturing free radicals,blocking inflammatory signaling pathways,and interacting with microorganisms.This paper reviews the inhibitory effects of polyphenols on AGEs and related diseases,expecting to provide scientific reference for further research on the inhibition of AGEs by polyphonel.

关 键 词：多酚 抗氧化 晚期糖基化终末产物 肠道菌群 抑制 

分 类 号：TS201.2[轻工技术与工程—食品科学]