甲基乙二醛毒性机制及天然抑制剂的研究进展  

Research Progress on the Toxicity Mechanism of Methylglyoxal and Natural Inhibitors

作　　者：易弛 王文悦 余帆 樊鑫 朱晓青 肖俊锋 周梦舟[1] 穆杨[1] YI Chi;WANG Wenyue;YU Fan;FAN Xin;ZHU Xiaoqing;XIAO Junfeng;ZHOU Mengzhou;MU Yang(Key Laboratory of Fermentation Engineering of Ministry of Education,Hubei University of Technology,Collaborative Innovation Center of Industrial Fermentation,Cell Regulation and Molecular Drug′111′Intelligence Introduction Base,Wuhan 430068,Hubei,China)

机构地区：[1]湖北工业大学发酵工程教育部重点实验室,工业发酵省部协同创新中心,细胞调控与分子药物“111”引智基地,湖北武汉430068

出　　处：《食品研究与开发》2024年第9期193-201,共9页Food Research and Development

基　　金：国家自然科学基金面上项目(32272299)。

摘　　要：甲基乙二醛(methylglyoxal,MGO)是美拉德反应的中间产物,也是糖酵解的产物。除了人体自身产生的MGO,食品、饮料以及食品加工过程中产生的MGO会在体内积累,MGO积累通常与各种慢性疾病相关,如糖尿病、肾病等。该文从MGO产生及代谢、毒性作用机制、解毒系统的研究现状等方面进行概述,MGO可直接或间接对机体内线粒体、内质网造成损伤,并激活相关信号通路。人体内MGO主要依靠乙二醛酶系统解毒,一些天然化学产物因较高的抗糖基化能力可有效清除外源性MGO,应用于食品体系中提高食品安全性。该文概述天然化学产物清除MGO的研究进展并比较各种天然化学产物抑制MGO机制,以期为开发新的MGO抑制剂提供理论依据。Methylglyoxal(MGO)is an intermediate product of the Maillard reaction and a product of glycoly⁃sis.In addition to the generation in the human body itself,MGO,produced from food,beverages,and food processing,accumulates in the body,which accumulation is often associated with various chronic diseases,such as diabetes,kidney disease,etc.This paper summarized the production and metabolism of MGO,toxic⁃ity mechanism,and research status of detoxification system.MGO directly or indirectly causes damage to mito⁃chondria and endoplasmic reticulum in the body,and activates related signaling pathways.It relies on glyoxa⁃lase system for detoxification in human body.Some natural chemical products can effectively remove exog⁃enous MGO due to high anti⁃glycation ability,and are thus used in food systems to improve food safety.This paper also reviewed the research progress on MGO clearance by natural chemical products and compared their mechanism of inhibition,which provided a theoretical basis for the development of new MGO inhibitors.

关 键 词：甲基乙二醛 二羰基化合物 毒性机制 解毒系统 天然化合物MGO抑制剂 

分 类 号：TS201.2[轻工技术与工程—食品科学]