食品和化学模型中戊糖素和派拉林的综述：形成、潜在风险和测定。
Review of pentosidine and pyrraline in food and chemical models: formation, potential risks and determination.
机构信息
College of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China.
出版信息
J Sci Food Agric. 2018 Jul;98(9):3225-3233. doi: 10.1002/jsfa.8853. Epub 2018 Feb 22.
Pyrraline and pentosidine are advanced Maillard reaction products derived from the reaction of glucose with the lysine amino group on proteins. They have been implicated in uremia, diabetes, and related complications, including inflammation, retinopathy, and nephropathy. This review focuses on the formation mechanism, human potential risks, and detections of pentosidine and pyrraline and lays the foundation for further study of pentosidine and pyrraline. © 2017 Society of Chemical Industry.
吡咯啉和戊糖素是由葡萄糖与蛋白质上的赖氨酸氨基反应生成的晚期 Maillard 反应产物。它们与尿毒症、糖尿病以及包括炎症、视网膜病变和肾病在内的相关并发症有关。本文主要综述了戊糖素和吡咯啉的形成机制、人体潜在风险及检测方法，为进一步研究戊糖素和吡咯啉奠定了基础。 © 2017 英国化学学会
Zotero 插件