Nobert Seth, Wolgien-Lowe Haley, Davis Tamara, Paterson Emma, Wilson-Rawlins Thérèse, Golizeh Makan
Department of Environmental and Physical Sciences, Faculty of Science, Concordia University of Edmonton, Edmonton, Alberta, Canada.
Metals in Environment and Health (MEH) Research Cluster, Concordia University of Edmonton, Edmonton, Alberta, Canada.
Metallomics. 2025 Jan 7;17(1). doi: 10.1093/mtomcs/mfae059.
Non-enzymatic glycation is the chemical reaction between the amine group of an amino acid and the carbonyl group of a reducing sugar. The final products of this reaction, advanced glycation end-products (AGEs), are known to play a key role in aging and many chronic diseases. The kinetics of the AGE formation reaction depends on several factors, including pH, temperature, and the presence of prooxidant metals, such as iron and copper. In this study, the effect of iron and copper on the rate and outcome of non-enzymatic glycation was examined in the test tube and a food model, using chromatography and spectrometry methods. Binding efficiencies of several chelating agents to selected metals were also assessed. Phytic acid was the most efficient of the tested chelating agents. The effect of phytic acid on AGE formation in French fries was evaluated. While phytic acid treatment increased the amounts of UV-absorbing compounds in fries, a food ingredient rich in phytic acid showed the opposite effect. This study suggests that prooxidant metals can affect the rate, outcome, and yield of the non-enzymatic glycation reaction and that they do so differently when free or chelated. Moreover, despite being an excellent iron chelator, phytic acid can promote AGE formation in fried food potentially via mechanisms other than metal-induced glycation.
非酶糖基化是氨基酸的氨基与还原糖的羰基之间发生的化学反应。已知该反应的最终产物，即晚期糖基化终末产物（AGEs），在衰老和许多慢性疾病中起关键作用。AGE形成反应的动力学取决于几个因素，包括pH值、温度以及促氧化金属（如铁和铜）的存在。在本研究中，使用色谱法和光谱法在试管和食品模型中研究了铁和铜对非酶糖基化速率和结果的影响。还评估了几种螯合剂与选定金属的结合效率。植酸是测试的螯合剂中最有效的。评估了植酸对炸薯条中AGE形成的影响。虽然植酸处理增加了薯条中紫外线吸收化合物的含量，但富含植酸的食品成分却显示出相反的效果。本研究表明，促氧化金属可以影响非酶糖基化反应的速率、结果和产率，并且当它们以游离或螯合形式存在时，其作用方式有所不同。此外，尽管植酸是一种出色的铁螯合剂，但它可能通过金属诱导糖基化以外的机制促进油炸食品中AGE的形成。
