State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
CAS Key Laboratory of Nutrition, Metabolism and Food Safety, Shanghai Institutes for Biological Sciences, University of Chinese Academy of Sciences, Chinese Academy of Sciences, Shanghai, China.
Crit Rev Food Sci Nutr. 2022;62(11):3103-3115. doi: 10.1080/10408398.2020.1863904. Epub 2020 Dec 24.
With the development of living standards, harmful substances in diet and food safety have seriously endangered people health and life. Advanced glycation end products (AGEs), which formed by Maillard reactions in processed food, have been shown a significantly associated with many chronic diseases, such as nephropathy, atherosclerosis, Alzheimer's disease, and tumors. In recent years, the research about diet advanced glycation end products (dAGEs) have widespread controversy in academia. The main arguments include the production mechanism of dAGEs, metabolic pathways, and relationships with chronic diseases, especially related to the intestines, gut microbiota, and intestinal disorders. So this review attempts to briefly summarize the dAGE in following aspects, including the influencing factors, metabolism, absorption, and so forth. In addition, the effects of dAGEs on intestinal health and gut microbes were discussed, which can offer a goal for boff in to design low dAGEs products and provided some perspectives for further study with AGEs in the future.
随着生活水平的发展，饮食中的有害物质和食品安全严重威胁着人们的健康和生命。在加工食品中由美拉德反应形成的晚期糖基化终产物（AGEs）与许多慢性疾病如肾病、动脉粥样硬化、阿尔茨海默病和肿瘤显著相关。近年来，关于饮食中晚期糖基化终产物（dAGEs）的研究在学术界引起了广泛的争议。主要论点包括 dAGEs 的产生机制、代谢途径以及与慢性疾病的关系，特别是与肠道、肠道微生物群和肠道紊乱的关系。因此，本综述试图简要总结 dAGE 在以下几个方面的研究进展，包括影响因素、代谢、吸收等。此外，还讨论了 dAGEs 对肠道健康和肠道微生物的影响，为设计低 dAGEs 产品提供了目标，并为未来 AGEs 的进一步研究提供了一些视角。
