Hu Chuanqin, Wang Jiahui, Qi Fangyuan, Liu Yingli, Zhao Fen, Wang Jing, Sun Baoguo
China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Laboratory for Food Quality and Safety, Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing, 100048 China.
Food Sci Biotechnol. 2023 Jan 26;32(11):1541-1549. doi: 10.1007/s10068-023-01256-7. eCollection 2023 Oct.
Pyrraline, one of advanced glycation end-products, is formed in advanced Maillard reactions. It was reported that the presence of pyrraline was tested to be associated with nephropathy and diabetes. Pyrraline might result in potential health risks because many modern diets are heat processed. In the study, an integrated metabolomics by ultra-high-performance liquid chromatography with mass spectrometry was used to evaluate the effects of pyrraline on metabolism in rats. Thirty-two metabolites were identified as differential metabolites. Linolenic acid metabolism, phenylalanine, tyrosine and tryptophan biosynthesis, arachidonic acid metabolism, tyrosine metabolism and glycerophospholipid metabolism were the main perturbed networks in this pathological process. Differential metabolites and metabolic pathways we found give new insights into studying the toxic molecular mechanisms of pyrraline.
The online version contains supplementary material available at 10.1007/s10068-023-01256-7.
吡咯赖氨酸是晚期糖基化终产物之一,在美拉德反应晚期形成。据报道,已检测到吡咯赖氨酸的存在与肾病和糖尿病有关。由于许多现代饮食都经过热处理,吡咯赖氨酸可能会带来潜在的健康风险。在该研究中,采用超高效液相色谱-质谱联用的综合代谢组学方法来评估吡咯赖氨酸对大鼠代谢的影响。32种代谢物被鉴定为差异代谢物。亚麻酸代谢、苯丙氨酸、酪氨酸和色氨酸生物合成、花生四烯酸代谢、酪氨酸代谢和甘油磷脂代谢是该病理过程中的主要受干扰网络。我们发现的差异代谢物和代谢途径为研究吡咯赖氨酸的毒性分子机制提供了新的见解。
在线版本包含可在10.1007/s10068-023-01256-7获取的补充材料。