College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
Food Chem. 2025 Jan 15;463(Pt 2):141175. doi: 10.1016/j.foodchem.2024.141175. Epub 2024 Sep 7.
Advanced glycation end products (AGEs) are a heterogeneous group of compounds formed both endogenously and exogenously through reactions between reducing sugars and amino acids within the proteins. The digestive tract may also serve as a site for endogenous AGEs generation. This study examined whether additional AGEs are formed during the digestion of glycated protein diets and meal-resembling systems (dietary proteins with fructose or glyoxal). The digestion of glycated protein showed that free AGEs were gradually released, but no additional AGEs were generated. In contrast, co-digestion of dietary proteins with fructose or glyoxal resulted in the formation of additional AGEs, and the reaction substrates (fructose or glyoxal) were depleted during digestion. Additionally, the lysine released from proteins decreased, leading to a loss of nutritional value of the food during co-digestion. The formation of AGEs and the depletion of essential amino acids in the gut may have significant implications for human health.
糖基化终产物（AGEs）是一组异质化合物，通过还原糖和蛋白质内氨基酸之间的反应，在体内和体外形成。消化道也可能是内源性 AGEs 生成的部位。本研究探讨了在糖化蛋白饮食和类似餐食系统（含果糖或乙二醛的膳食蛋白质）消化过程中是否会形成额外的 AGEs。糖化蛋白的消化表明游离 AGEs 逐渐释放，但没有形成额外的 AGEs。相比之下，膳食蛋白质与果糖或乙二醛的共消化导致了额外的 AGEs 的形成，并且在消化过程中反应底物（果糖或乙二醛）被消耗殆尽。此外，蛋白质释放的赖氨酸减少，导致共消化过程中食物营养价值降低。肠内 AGEs 的形成和必需氨基酸的消耗可能对人类健康有重大影响。
