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暴露于独特单糖后的不同糖化率

Derek M Clarke¹, Andrew P Koutnik², Richard J Johnson³

¹Department of Cell Biology and Physiology, Brigham Young University, Provo, UT 84602, USA.

International journal of molecular sciences

|July 13, 2024

概括

与葡萄糖和果糖相比,稀有的糖替代品粉素形成的高级糖化最终产品 (AGEs) 显著减少. 这表明粉是一种更安全,低热量选择,具有降低的糖化潜力.

科学领域:

生物化学生物化学
食品科学食品科学食品科学
代谢健康代谢健康

背景情况:

降解糖如葡萄糖和果糖可以通过梅拉德反应形成先进的糖化最终产品 (AGEs).
AGEs通过与AGE受体 (RAGE) 相互作用,导致氧化应激和炎症.
糖是一种罕见的糖替代品,热量低且代谢极小,但其AGE形成潜力尚不清楚.

研究的目的:

为了比较粉与葡萄糖和果糖的AGE形成能力.
在无细胞,体外和体内模型中评估粉的AGE生成.
评估糖作为低热量糖替代品的安全性.

主要方法:

在无细胞样本,细胞培养基/溶解体和大鼠血清中使用糖化特异性ELISA量化AGE.
在无细胞条件下与粉素,葡萄糖或果糖化牛血清白蛋白 (BSA).
与糖和分析的AGE一起共同化的肺膜II型细胞.
向高脂肪,低碳水化合物饮食和测量血清AGE的老鼠注射粉或菜.

主要成果:

在无细胞化过程中,葡萄糖和果糖显示出度和时间依赖的AGE形成,而粉则显著减少.
在细胞培养中,葡萄糖和果糖增加了AGE,而粉暴露导致AGE水平明显降低.
血清AGE在与给予豆相比,在与豆联合使用的老鼠中显著较低.

结论:

与葡萄糖和果糖相比,阿卢洛斯的AGE形成能力较低.
这些发现支持了糖作为低热量糖替代品的安全性.
粉可以减轻与AGE相关的氧化应激和炎症.

关键词:

氨酸氨酸是一种氨酸.果糖是葡萄糖中的一种.葡萄糖葡萄糖葡萄糖是一种糖化糖化是什么?糖化糖化是什么?

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