肉制品加工过程中晚期糖基化终产物形成、检测及抑制研究进展

Research progress on the formation, detection and inhibition of advanced glycation end products during meat processing

中文关键词:  晚期糖基化终产物  肉制品  形成  抑制

英文关键词:advanced glycation end products  meat product  formation  inhibition

中文摘要:

      晚期糖基化终产物(advanced glycation end products, AGEs)是还原糖的羰基与蛋白质、脂质或核酸的游离氨基通过美拉德反应等途径产生的一系列结构复杂的化合物总称。目前已有不少研究证明AGEs在体内的积累会导致衰老、糖尿病、阿尔兹海默症等相关慢性疾病的发生, 也会引起肿瘤的发展与恶化。近年来, 随着国民生活水平的不断提高, 肉制品消费的不断增加, 其加工过程中AGEs的生成逐渐引起广泛关注。本文阐述了肉类加工过程中AGEs的结构、分类、形成途径与机制、检测方法, 总结了在不同加工方式下, 采用不同检测方法测量肉类中羧甲基赖氨酸和羧乙基赖氨酸的含量, 并重点介绍了AGEs形成的影响因素及其抑制, 旨在为肉制品加工过程中AGEs的生成控制等深入研究提供理论基础。

英文摘要:

      Advanced glycation end products (AGEs) is a general term for a series of complex compounds formed by the Maillard reaction between the carbonyl groups of reducing sugars and the free amino groups of proteins, lipids or nucleic acids. At present, many studies have proved that the accumulation of AGEs in the body can lead to the occurrence of aging, diabetes, Alzheimer’s disease and other related chronic diseases, as well as the development and deterioration of tumors. In recent years, with the continuous improvement of people’s living standards and the increase in the consumption of meat products, the generation of AGEs during its processing has attracted widespread attention. This paper expounded the structures, classifications, formation path and mechanism, and detection methods of AGEs in meat processing, summarized the content of carboxymethyl lysine and carboxyethyl lysine in meat measured by different detection methods under different processing modes, and focused on the influencing factors and inhibition of AGEs formation, so as to provide a theoretical basis for in-depth research on the generation control of AGEs in meat processing.