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:

食品中的Nε-(1-羧甲基)-L-赖氨酸（Nε-(1-Carboxyethyl)-L-Lysine，简称羧甲基赖氨酸或CML）是还原糖与蛋白质、氨基酸等通过美拉德反应产生的晚期糖基化终末产物中的一种主要成分。CML具有较高的酸稳定性，可以作为评价食品体系美拉德反应中蛋白质化学修饰、羰基应激和脂质氧化的一个重要指标。CML通过食品介质进入人体后，可积聚于多个不同的组织器官中。达到一定数量后，会直接影响组织器官的功能，导致机体的病理变化。CML与人体许多疾病的发生密切相关，能促进糖尿病、肾病、动脉粥样硬化等疾病的发展和人体器官的快速衰老。为了避免或降低食品中CML对人类的危害，控制食品中CML的含量以及寻找安全、高效、天然的CML抑制剂，是国内外研究的一个重点方向。本文就CML的形成机理和抑制途径等方面的研究进展进行综述，以期为有效控制食品中CML的含量提供依据。

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.