Dills W L
Department of Chemistry, University of Massachusetts at Dartmouth 02747.
Am J Clin Nutr. 1993 Nov;58(5 Suppl):779S-787S. doi: 10.1093/ajcn/58.5.779S.
Fructose, as is the case for other reducing sugars, undergoes the Maillard reaction with proteins and amino acids. The first stage of the reaction results in one or more substituted amino sugars. These products in turn enter the advanced and final stages of the Maillard reaction, which involve the formation of reactive intermediates, cross-linking of proteins, and the formation of brown and fluorescent polymeric materials. It would appear that the initial stages of the reaction occur more rapidly with fructose than with glucose. The Maillard reaction with any sugar, including fructose, results in a decrease in protein quality due to the loss of amino acid residues and decreased protein digestibility. Maillard products can inhibit the uptake and metabolism of free amino acids and of other nutrients such as zinc and some advanced Maillard products have mutagenic and/or anticarcinogenic properties. In vivo the Maillard reactions between proteins and fructose, glucose, and other reducing sugars may play a role in aging and in some of the clinical complications of diabetes.
与其他还原糖一样，果糖会与蛋白质和氨基酸发生美拉德反应。反应的第一阶段会生成一种或多种取代氨基糖。这些产物进而进入美拉德反应的高级和最终阶段，这包括活性中间体的形成、蛋白质交联以及棕色和荧光聚合物材料的形成。似乎该反应的初始阶段果糖比葡萄糖发生得更快。与任何糖类（包括果糖）发生的美拉德反应都会导致蛋白质质量下降，原因是氨基酸残基的损失以及蛋白质消化率降低。美拉德产物会抑制游离氨基酸和其他营养素（如锌）的摄取和代谢，并且一些高级美拉德产物具有致突变和/或抗癌特性。在体内，蛋白质与果糖、葡萄糖及其他还原糖之间的美拉德反应可能在衰老以及糖尿病的某些临床并发症中起作用。
