二糖的类型对晚期糖基化终末产物生成的影响

施振华; 曾茂茂; 何志勇; 高大明; 秦昉; 陈洁

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二糖的类型对晚期糖基化终末产物生成的影响

首发时间：2019-03-29

施振华 ^{1
2}
施振华（1993-），男，硕士研究生，主要研究方向：食品加工组分与变化
曾茂茂 ^{1
2} 何志勇 ^{1
2} 高大明 ^{1
2} 秦昉 ^{1
2} 陈洁 ^{1
2}
陈洁（1969-），女，教授、博导，主要研究方向：食品加工组分与变化

1、江南大学食品科学与技术国家重点实验室，江苏无锡 214122
2、江南大学食品安全国际合作实验室，江苏无锡 214122

摘要：本文从美拉德反应程度、底物损耗、中间体生成、晚期糖基化终末产物（AGEs）生成四个方面，考察了二糖的类型和反应温度、时间对AGEs生成的影响。结果表明，随着温度的提高和反应时间的延长，美拉德反应程度加深，底物损耗加剧。乳糖-赖氨酸（Lac-Lys）和麦芽糖-赖氨酸（Mal-Lys）体系pH下降和褐变程度高于蔗糖-赖氨酸（Suc-Lys）体系，表明还原性二糖美拉德反应程度高于非还原性二糖。底物二糖损耗明显高于赖氨酸，表明二糖还参于到其他反应中。二糖-赖氨酸体系单糖生成量低于相应的二糖空白体系，表明二糖的降解产物也参与到反应中。中间体果糖基赖氨酸（FL）含量明显高于乙二醛（GO）、丙酮醛（MGO）和3-脱氧葡萄糖醛酮（3-DG）三种α-二羰基化合物的含量。Lac-Lys体系GO和MGO含量最高，3-DG含量最低。随着反应温度和时间的不同，中间体的生成规律各有差异。Lac-Lys体系羧甲基赖氨酸（CML）和羧乙基赖氨酸（CEL）含量最高，这和其α-二羰基化合物的变化趋势一致。三种AGEs含量由高到低为CML＞CEL＞吡咯素（Pyr）。

关键词：晚期糖基化终末产物 α-二羰基化合物果糖基赖氨酸二糖

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Effect of disaccharide on the Formation of Advanced Glycation Endproducts

SHI Zhenhua ¹
施振华（1993-），男，硕士研究生，主要研究方向：食品加工组分与变化
ZENG Maomao ² HE Zhiyong ¹ GAO Daming ² Qin Fang ¹ CHEN Jie ²
陈洁（1969-），女，教授、博导，主要研究方向：食品加工组分与变化

1、State Key Laboratory of Food science and Technology, Jiangnan University ,Wuxi, Jiangsu,China 214122
2、 International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China 214122

Abstract：In this paper, the effect disaccharide type, temperature and heating time on the formation of advanced glycation end products (AGEs) were studied，which were based on Maillard reaction, substrate consumption, AGEs andintermediates formation. The results showed that the degree of Maillard reaction and substrate consumption were deepened with the increase of temperature and time. The pH decrease and browing in lactose-lysine (Lac-Lys) and maltose-lysine (Mal-Lys) were higher than that insucrose-lysine (Suc-Lys), indicating that reducing sugars were more prone to Maillard recation. The loss of disaccharide was higher than that of lysine, indicating that disaccharide was involved in other reactions. The monosaccharide content in disaccharide-lysine systems was lower than that in blank systems, indicating that the monosaccharide was also involved in the reaction. The content of fructosylysine (FL) in all systems was much higher than that of ɑ-dicarbonyl compounds. Among the three systems, the glyoxal (GO) and methyglyoxal (MGO) were the highest and the 3-deoxyglucosone content was the lowest in Lac-Lys. The rules of intermediates formation were correlation with reaction temperature and time. The content of Nε-(Carboxymethyl)lysine (CML) and Nε-(Carboxyethyl)lysine (CEL) were highest in Lac-Lys, which was consistent with the change of GO and MGO.The content of the three AGEs was in the order of CML > CEL > pyrraline (Pyr).

Keywords： advanced glycation end products ɑ-dicarbonyl compounds fructosylysine disaccharide

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施振华，曾茂茂，何志勇，等. 二糖的类型对晚期糖基化终末产物生成的影响[EB/OL]. 北京：中国科技论文在线 [2019-03-29]. https://www.paper.edu.cn/releasepaper/content/201903-390.

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论文编号	201903-390
论文题目	二糖的类型对晚期糖基化终末产物生成的影响
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