Department of Biochemistry, University of Missouri, Columbia, Missouri 65211, USA.
Adv Carbohydr Chem Biochem. 2010;64:291-402. doi: 10.1016/S0065-2318(10)64006-1.
Fructosamine has long been considered as a key intermediate of the Maillard reaction, which to a large extent is responsible for specific aroma, taste, and color formation in thermally processed or dehydrated foods. Since the 1980s, however, as a product of the Amadori rearrangement reaction between glucose and biologically significant amines such as proteins, fructosamine has experienced a boom in biomedical research, mainly due to its relevance to pathologies in diabetes and aging. In this chapter, we assess the scope of the knowledge on and applications of fructosamine-related molecules in chemistry, food, and health sciences, as reflected mostly in publications within the past decade. Methods of fructosamine synthesis and analysis, its chemical, and biological properties, and degradation reactions, together with fructosamine-modifying and -recognizing proteins are surveyed.
果糖胺长期以来一直被认为是美拉德反应的关键中间体，在很大程度上负责热加工或脱水食品中特定香气、味道和颜色的形成。然而，自 20 世纪 80 年代以来，由于葡萄糖与生物意义上的胺如蛋白质之间的阿马多里重排反应的产物，果糖胺在生物医学研究中经历了繁荣，主要是因为它与糖尿病和衰老相关的病理学有关。在这一章中，我们评估了果糖胺相关分子在化学、食品和健康科学中的知识范围和应用，主要反映在过去十年的出版物中。综述了果糖胺的合成和分析方法、化学和生物学性质以及降解反应，以及果糖胺修饰和识别蛋白。
