食源性晚期糖基化终末产物对肠道菌群及代谢相关疾病的影响研究进展  

Research progress on the effects of dietary advanced glycation end products on intestinal flora and metabolic disease

作　　者：何沙沙 张洁[1] 管璐璐 徐积兄[1] He Shasha;Zhang Jie;Guan Lulu;Xu Jixiong(Department of Endocrine and Metabolism,First Affiliated Hospital of Nanchang University,Jiangxi Clinical Research Center for Endocrine and Metabolic Disease,Jiangxi Branch of National Clinical Research Center for Metabolic Disease,Nanchang 330006,China)

机构地区：[1]南昌大学第一附属医院内分泌代谢科,江西省内分泌代谢病临床医学研究中心,国家代谢性疾病临床医学研究中心江西分中心,南昌330006

出　　处：《国际内分泌代谢杂志》2023年第1期10-13,共4页International Journal of Endocrinology and Metabolism

基　　金：江西省研究生创新基金支持(YC2021-B055)。

摘　　要：食源性晚期糖基化终末产物(AGEs)是在食品加工过程中生成的,长时间、干热及高温会加速AGEs的形成。食源性AGEs的过量摄入被认为与许多疾病有关。由于食源性AGEs大都为高分子物质,在肠内不能被完全吸收或排泄,而在结肠内被细菌代谢。目前食源性AGEs对肠道菌群的影响结果并不一致,这可能是由于食物在加热过程中形成了其他化合物。本综述总结了关于AGEs的来源、吸收及其与代谢相关疾病的联系,并汇总了目前开展的人体及动物研究对肠道微生物组成及其代谢产物的影响。Dietary advanced glycation end products(AGEs)are produced during food processing,and long time,dry heat and high temperature will accelerate the formation of AGEs.Excessive intake of dietary AGEs is thought to be associated with many diseases.As most of the dietary AGEs are high molecular substances,they can not be completely absorbed or excreted in the intestine,but are metabolized by bacteria in the colon.At present,the effects of dietary AGEs on intestinal flora are inconsistent,which may be due to the formation of other compounds in food during heating.This review summarizes the sources and absorption of AGEs and its relationship with metabolic related diseases,as well as the effects of human and animal studies on the gut microorganisms and and their metabolite composition.

关 键 词：晚期糖基化终末产物 美拉德反应 肠道菌群 代谢性疾病 

分 类 号：R151.41[医药卫生—营养与食品卫生学]