现代食品科技2018，Vol.34Issue(1)：245-251,7.DOI:10.13982/j.mfst.1673-9078.2018.1.038
食品中羧甲基赖氨酸的形成机理和抑制途径研究进展
Research Progress on Formation Mechanism and Inhibition Pathway of Nε-(1-Carboxyethyl)-L-Lysine in Food
摘要
Abstract
Nε-(1-Carboxyethyl)-L-Lysine (carboxymethyllysine or CML) in food is one of main advanced glycation end-products,which are produced by maillard reaction between reducing sugars and proteins or amino acid.CML has high acid stability and can be used as an important index to evaluate the chemical modification of protein,carbonyl stress and lipid oxidation in maillard reaction of food system.CML can be accumulated in different tissues and organs after entering the human body through a food medium,and would affect the function of tissues and organs in a certain amount.In addition,CML is closely related to many diseases in human body such as diabetes,kidney disease and atherosclerosis,as well as the aging of human organs.The control of CML content in food and the search for safe,efficient and natural CML inhibitors were one of the most research directions at home and abroad for the purpose of avoiding or reducing the harmfulness to human.In this paper,the research progress on formation mechanism and inhibition pathway of CML was reviewed to provide a basis for the effective control of CML content in food.关键词
羧甲基赖氨酸/危害/形成机理/抑制途径Key words
Nε-(1-Carboxyethyl)-L-Lysine/harmfulness/formation mechanism/inhibition pathway引用本文复制引用
韩文凤,谭兴和,林晓丽,邱泼,孟宏昌,贾娟..食品中羧甲基赖氨酸的形成机理和抑制途径研究进展[J].现代食品科技,2018,34(1):245-251,7.基金项目
河南省高等学校青年骨干教师培养计划项目(2016GGJS-268) （2016GGJS-268）
河南省科技攻关项目(172102110222) （172102110222）
漯河市青年拔尖人才支持计划项目(LBJZ201606) （LBJZ201606）
