常见食品和饮料中双羰基化合物的定量；双羰基化合物食品成分数据库的建立。
Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls.
机构信息
Department of Internal Medicine, CARIM School for Cardiovascular Diseases, University Hospital Maastricht, P Debeyelaan 25, P.O. Box 5800, 6202 AZ Maastricht, The Netherlands.
Department of Pharmacology and Toxicology, School of Nutrition and Translational Research in Metabolism, University Hospital Maastricht, Universiteitssingel 50, P.O. Box 616, 6200 MD Maastricht, The Netherlands; Office for Risk Assessment and Research, Netherlands Food and Consumer Product Safety Authority, Catherijnesingel 59, 3511 GG Utrecht, The Netherlands.
出版信息
Food Chem. 2021 Mar 1;339:128063. doi: 10.1016/j.foodchem.2020.128063. Epub 2020 Sep 15.
Dicarbonyls are reactive precursors of advanced glycation endproducts. They are formed endogenously and during food processing. Currently, a comprehensive database on dicarbonyls in foods that covers the entire range of food groups is lacking, limiting knowledge about the amount of dicarbonyls that is ingested via food. The aim of this study was to analyze the dicarbonyls methylglyoxal (MGO), glyoxal (GO), and 3-deoxyglucosone (3-DG) in commonly-consumed products in a Western diet. We validated a UHPLC-MS/MS method to quantify MGO, GO, and 3-DG. We present a dietary dicarbonyl database of 223 foods and drinks. Total dicarbonyl concentrations were highest in dried fruit, Dutch spiced cake, and candy bars (>400 mg/kg). Total dicarbonyl concentrations were lowest in tea, dairy, light soft drinks, and rice (<10 mg/kg). The presented database of MGO, GO, and 3-DG opens the possibility to accurately estimate dietary exposure to these dicarbonyls, and explore their physiological impact on human health.
二羰基化合物是糖基化终末产物的反应前体。它们在体内和食品加工过程中形成。目前，缺乏涵盖所有食品类别的食品中二羰基化合物的综合数据库，这限制了我们对通过食物摄入的二羰基化合物量的了解。本研究旨在分析西方饮食中常见产品中的二羰基化合物甲基乙二醛（MGO）、乙二醛（GO）和 3-脱氧葡萄糖酮（3-DG）。我们验证了一种用于定量 MGO、GO 和 3-DG 的 UHPLC-MS/MS 方法。我们提出了一个包含 223 种食品和饮料的饮食中二羰基化合物数据库。在干果、荷兰香料蛋糕和糖果棒中，总二羰基化合物浓度最高（>400 mg/kg）。在茶、乳制品、低热量软饮料和米饭中，总二羰基化合物浓度最低（<10 mg/kg）。MGO、GO 和 3-DG 的数据库为准确估计这些二羰基化合物的饮食暴露量以及探索它们对人类健康的生理影响提供了可能性。
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