食源性乙二醛毒性和抑制研究进展  

Research progress on toxicity and inhibition of foodborne glyoxal

作　　者：余帆 易弛 王文悦 樊鑫 朱晓青 肖俊峰 周梦舟[1] 穆杨[1] YU Fan;YI Chi;WANG Wenyue;FAN Xin;ZHU Xiaoqing;XIAO Junfeng;ZHOU Mengzhou;MU Yang(Key Laboratory of Fermentation Engineering(Ministry of Education),Hubei Collaboration Innovation Center of Industrial Fermentation,National“111”Center for Cellular Regulation and Molecular Pharmaceutics,Hubei University of Technology,Wuhan 430068,China)

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

出　　处：《食品与发酵工业》2024年第10期353-361,370,共10页Food and Fermentation Industries

基　　金：国家自然科学基金面上项目(32272299)。

摘　　要：乙二醛(glyoxal,GO)是糖基化过程中产生的活性二羰基,外源性GO来源为食物、饮料和香烟烟雾等,由于其高活性和高毒性而备受关注。在食品的热加工和贮存过程中生成的α-二羰基化合物,进一步增加了人类通过饮食摄入这些化合物以及由此产生的晚期糖基化终末产物的风险。鉴于GO多重和复杂的毒性作用,深入阐明GO的毒性机制和相关的解毒策略是十分必要的。该文概述了食品中GO的分布、危害和毒性机制,对目前GO抑制剂的抑制机理和应用进行综述,为新型抑制剂开发和应用提供参考。Glyoxal(GO),an active dicarbonyl group produced during glycosylation,is exogenously derived from food,beverage,and cigarette smoke,which has attracted much attention due to its high activity and high toxicity.Theα-dicarbonyl compounds produced during the thermal processing and storage of food products further increase the risk of dietary intake of these compounds and consequential AGEs.In view of the multiple and complex toxic effects of glyoxal,it is essential to further explore the mechanism of glyoxal toxicity and related detoxification strategies.This paper summarized the distribution,hazard,and toxicity mechanism of glyoxal in food,reviewed the inhibition mechanism and application of glyoxal inhibitors,and provided a reference for the development and application of new inhibitors.

关 键 词：乙二醛 二羰基化合物 毒性机制 晚期糖基化终末产物 食品应用 

分 类 号：TS201.6[轻工技术与工程—食品科学]