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在葡萄糖-氨酸模型系统中对先进的糖化终端产品生产的机械洞察,其中涉及 Askorbic 酸

Zixiong Song¹, Ying Jing¹, Xiaoxiao Wei¹

¹State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.

|February 6, 2025

概括

亚酸 (AA) 在高级糖化终产品 (AGEs) 的形成中起着双重作用. 它通过调节pH来抑制AGE,并根据pH条件通过特定途径促进它们.

科学领域:

食品化学食品化学
生物化学生化学
营养科学营养科学

背景情况:

亚酸 (维生素C) 是必不可少的,但可以在加工食品中形成先进的糖化终产物 (AGEs).
之前的研究表明,阿斯科布酸在AGE形成中的作用是双重的,它既是抑制剂又是前体.
这种双重行动的基本机制仍然不清楚.

研究的目的:

阐明阿斯科布酸在AGE形成中的双重作用背后的机制.
区分阿斯科布酸在AGE生成中的抑制和前体路径.
为了确定阿斯科布酸介导的AGE形成中的关键中间体.

主要方法:

利用葡萄糖-氨酸模型系统来研究 Askorbic 酸的影响.
调查了pH对甲酸抑制和前体活性的影响.
使用化学分析技术分析的反应中间体,包括甲基素 (MGO) 和西洛.

主要成果:

亚酸对AGE形成的抑制作用主要是由于pH调节,而不是激素清理.
亚酸作为AGE前体的作用取决于pH值.
甲基醇 (MGO) 是由2,3-二甲基糖 (2,3-DKG) 衍生而成的,是从酸中形成CEL的主要中间体.
克西洛是一种反应性碳烯化合物,是从酸中形成CML的主要中间体.

结论:

亚酸在AGE形成中的双重功能在机理上是不同的.
调节pH值是甲酸的关键抑制机制,而涉及MGO和西洛的特定途径主导其前体作用.
了解这些途径对于控制食品加工过程中的AGE形成至关重要.

关键词:

高级糖化最终产品的高级糖化.水性模型系统的系统模型.亚斯科布酸是一种亚斯科布酸.形成路径的形成路径.梅拉德反应是梅拉德反应.甲基格里奥克萨尔 (Methylglyoxal) 是一种一个Xylosone.

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