Zhao Xin, Zhang Xiaoyu, Ye Bo, Yan Haixia, Zhao Yingbo, Liu Ling
The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China.
The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China; Liaoning Modern Agricultural Engineering Center, Changjiang North Street No. 39, 110031 Shenyang, China.
Food Res Int. 2020 Oct;136:109560. doi: 10.1016/j.foodres.2020.109560. Epub 2020 Jul 20.
Research on advanced glycation end-products (AGEs) and their formation pathways in food processing has gradually increased because AGEs are associated with human health, especially with involvement of lipids. In this study, radicals and glycation products were detected via electron spin resonance (ESR) and ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) respectively. The correlation of important intermediates was used to explain the effect of oleic acid (OA) on the glycation products and pathways. The results indicated OA participation decreased the content of stable radicals and glycosyl compounds in Maillard Reaction (MR). The oxidation of OA produced active radicals, and electron transfer caused lysine to transform radical form. These radicals participated in the formation of fructosyllysine (FL) with glucose (Glc) via the MR. The participation of OA is acted as inhibiting the way of Glc autoxidation and promoting the glycation pathway from FL to 3-deoxyglucosone (3-DG) to fluorescent-AGEs. Orthogonal projection to latent structures discriminant analysis results indicated that 3-DG, D-glucosone and methylglyoxal are key products in discriminating the glycation reaction.
由于晚期糖基化终产物（AGEs）与人类健康相关，尤其是与脂质的参与有关，因此在食品加工中对AGEs及其形成途径的研究逐渐增多。在本研究中，分别通过电子自旋共振（ESR）和超高效液相色谱-串联质谱（UPLC-MS/MS）检测自由基和糖基化产物。利用重要中间体的相关性来解释油酸（OA）对糖基化产物和途径的影响。结果表明，OA的参与降低了美拉德反应（MR）中稳定自由基和糖基化合物的含量。OA的氧化产生活性自由基，电子转移导致赖氨酸转变为自由基形式。这些自由基通过MR与葡萄糖（Glc）参与果糖基赖氨酸（FL）的形成。OA的参与起到抑制Glc自氧化途径和促进从FL到3-脱氧葡萄糖酮（3-DG）再到荧光AGEs的糖基化途径的作用。正交投影到潜在结构判别分析结果表明，3-DG、D-葡萄糖酮和甲基乙二醛是区分糖基化反应的关键产物。
