Inserm, CHU Lille, Pasteur Institute of Lille, University of Lille, U1167 - RID-AGE, F-59000, Lille, France.
Glycoconj J. 2021 Jun;38(3):311-317. doi: 10.1007/s10719-020-09950-y. Epub 2020 Sep 29.
The Maillard reaction, also called glycation, is one of the major chemical reactions responsible for most yellow-to-brown colors and aromas in cooked foods. This reaction between reducing sugars and amino functions on proteins affects not only the flavor of food, but also leads to the formation of an heterogenous group of structurally-modified amino acids. Some of these, known as "advanced glycation end products" (AGEs), have been found in both foods and human biological fluids, tissues and organs. Except for those that are formed over long periods in vivo at 37 °C, AGEs in the body originate from the digestion and absorption of dietary sources. A high or chronic exposure to dietary AGEs (dAGEs) is suspected as potentially detrimental to human health and studies in the field of food safety have begun to focus their attention on the metabolic transit of dAGEs. This review presents some important findings in this field, with a focus on N-carboxymethyllysine, and presents the evidence for and against an association between intake of dAGEs and their presence in the body. New and promising avenues of research are described, and some future directions outlined.
美拉德反应，又称糖基化反应，是导致大多数熟食由黄变褐的主要化学反应之一。这种还原糖和蛋白质上的氨基之间的反应不仅影响食物的味道，还会导致结构修饰的氨基酸形成异质组。这些氨基酸中，有些被称为“晚期糖基化终产物”（AGEs），既存在于食物中，也存在于人体的生物液、组织和器官中。除了在 37°C 下体内长时间形成的 AGEs 外，体内的 AGEs 来源于饮食来源的消化和吸收。高或慢性摄入饮食 AGEs（dAGEs）被怀疑对人类健康有害，食品安全领域的研究开始将注意力集中在 dAGEs 的代谢转移上。本文综述了该领域的一些重要发现，重点介绍了 N-羧甲基赖氨酸，并提出了 dAGEs 摄入与其在体内存在之间的关联的证据和反对意见。描述了新的有前途的研究途径，并概述了一些未来的方向。
