Sharma Chetan, Kaur Amarjeet, Thind S S, Singh Baljit, Raina Shiveta
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India.
Department of Microbiology, Punjab Agricultural University, Ludhiana, India.
J Food Sci Technol. 2015 Dec;52(12):7561-76. doi: 10.1007/s13197-015-1851-y. Epub 2015 Aug 1.
The global food industry is expected to increase more than US $ 7 trillion by 2014. This rise in processed food sector shows that more and more people are diverging towards modern processed foods. As modern diets are largely heat processed, they are more prone to contain high levels of advanced glycation end products (AGEs). AGEs are a group of complex and heterogeneous compounds which are known as brown and fluorescent cross-linking substances such as pentosidine, non-fluorescent cross-linking products such as methylglyoxal-lysine dimers (MOLD), or non-fluorescent, non-cross linking adducts such as carboxymethyllysine (CML) and pyrraline (a pyrrole aldehyde). The chemistry of the AGEs formation, absorption and bioavailability and their patho-biochemistry particularly in relation to different complications like diabetes and ageing discussed. The concept of AGEs receptor - RAGE is mentioned. AGEs contribute to a variety of microvascular and macrovascular complications through the formation of cross-links between molecules in the basement membrane of the extracellular matrix and by engaging the receptor for advanced glycation end products (RAGE). Different methods of detection and quantification along with types of agents used for the treatment of AGEs are reviewed. Generally, ELISA or LC-MS methods are used for analysis of foods and body fluids, however lack of universally established method highlighted. The inhibitory effect of bioactive components on AGEs by trapping variety of chemical moieties discussed. The emerging evidence about the adverse effects of AGEs makes it necessary to investigate the different therapies to inhibit AGEs.
预计到2014年，全球食品行业将增长超过7万亿美元。加工食品行业的这种增长表明，越来越多的人正转向现代加工食品。由于现代饮食大多经过热处理，它们更有可能含有高水平的晚期糖基化终产物（AGEs）。AGEs是一组复杂且异质的化合物，包括棕色和荧光交联物质，如戊糖苷；非荧光交联产物，如甲基乙二醛-赖氨酸二聚体（MOLD）；或非荧光、非交联加合物，如羧甲基赖氨酸（CML）和吡咯啉（一种吡咯醛）。文中讨论了AGEs的形成、吸收和生物利用度的化学过程，以及它们的病理生物化学，特别是与糖尿病和衰老等不同并发症的关系。文中还提到了AGEs受体——RAGE的概念。AGEs通过在细胞外基质基底膜中的分子之间形成交联，并通过与晚期糖基化终产物受体（RAGE）结合，导致各种微血管和大血管并发症。文中综述了不同的检测和定量方法以及用于治疗AGEs的药物类型。一般来说，ELISA或LC-MS方法用于分析食品和体液，但强调缺乏普遍认可的方法。文中讨论了生物活性成分通过捕获各种化学基团对AGEs的抑制作用。关于AGEs不良影响的新证据使得有必要研究抑制AGEs的不同疗法。
