Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.
Food Chem Toxicol. 2013 Oct;60:10-37. doi: 10.1016/j.fct.2013.06.052. Epub 2013 Jul 16.
Advanced glycation endproducts (AGEs) form by Maillard-reactions after initial binding of aldehydes with amines or amides in heated foods or in living organisms. The mechanisms of formation may include ionic as well as oxidative and radical pathways. The reactions may proceed within proteins to form high-molecular weight (HMW) AGEs or among small molecules to form low-molecular weight (LMW) AGEs. All free amino acids form AGEs, but lysine or arginine side chains dominate AGE formation within proteins. The analysis of AGEs in foods and body fluids is most often performed by ELISA or LC-MS; however, none of the methodologies cover all HMW and LMW AGEs. Most research is, therefore, carried out using 'representative' AGE compounds, most often N(ε)-carboxymethyl-lysine (CML). Only LMW AGEs, including peptide-bound forms, and carbonyls may be absorbed from the gut and contribute to the body burden of AGEs. Some AGEs interact with specific pro- or anti-inflammatory receptors. Most studies on the biological effects of AGEs have been carried out by administering heated foods. The pro-inflammatory and deteriorating biological effects of AGEs in these studies, therefore, need further confirmation. The current review points out several research needs in order to address important questions on AGEs in foods and health.
糖基化终产物（AGEs）是在加热食物或活生物体中，醛与胺或酰胺初步结合后通过美拉德反应形成的。形成机制可能包括离子、氧化和自由基途径。这些反应可能在蛋白质内进行，形成高分子量（HMW）AGEs，也可能在小分子之间进行，形成低分子量（LMW）AGEs。所有游离氨基酸都会形成 AGEs，但赖氨酸或精氨酸侧链在蛋白质内的 AGE 形成中占主导地位。食品和体液中 AGEs 的分析最常通过 ELISA 或 LC-MS 进行；然而，没有一种方法学可以涵盖所有的 HMW 和 LMW AGEs。因此，大多数研究都是使用“代表性”AGE 化合物进行的，最常用的是 N(ε)-羧甲基赖氨酸（CML）。只有 LMW AGEs，包括结合肽的形式和羰基，才可能从肠道吸收，并有助于体内 AGEs 的负担。一些 AGEs 与特定的促炎或抗炎受体相互作用。大多数关于 AGEs 生物学效应的研究都是通过给予加热食物来进行的。因此，这些研究中 AGEs 的促炎和恶化的生物学效应需要进一步证实。本综述指出了一些研究需求，以便解决有关食品和健康中 AGEs 的重要问题。
