摘要
食品中的N~ε-(1-羧甲基)-L-赖氨酸(N~ε-(1-Carboxyethyl)-L-Lysine,简称羧甲基赖氨酸或CML)是还原糖的羰基与蛋白质、氨基酸的氨基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。CML的定量检测对指导人们减少CML的摄入,进而降低相关疾病的患病风险有重要的意义。本文就CML的危害和检测方法进行综述,以期为寻找具有高灵敏度、高选择性和快速高效的CML含量的检测方法提供依据。
NC-（1-Carboxymethyl）-L-lysine （CML） in food is one of the main components of advanced glycation end-products, which are produced from the Maillard reaction of the carbonyl group in reducing sugars and the amino group in proteins and/or amino acids. CML has high acid stability and can be used as an important indicator to evaluate protein modifications, carbonyl stress, and lipid oxidation during the Maillard reaction in food systems. After CML enters the human body through food as a medium, it can accumulate in different tissues and organs. When the concentration of CML reaches a certain level, CML will directly affect the function of tissues and organs and lead to pathological changes in the body. CML is closely related to the occurrence of many diseases in the human body and can accelerate the progression of diabetes, nephrosis, and atherosclerosis and the aging of human organs. Quantitative detection of CML can guide the reductions in the intake of CML, which may lower the risk of related diseases. In order to provide a reference for developing highly sensitive, highly selective, fast, and efficient methods for detection of CML content, the hazards of and detection methods for CML were reviewed herein.
出处
《现代食品科技》
EI
CAS
北大核心
2017年第9期299-305,共7页
Modern Food Science and Technology
基金
河南省高等学校青年骨干教师培养计划项目(2016GGJS-268)
河南省科技攻关项目(172102110222)
漯河市青年拔尖人才支持计划项目(LBJZ201606)
关键词
羧甲基赖氨酸
危害
酶标法
气相色谱法
液相色谱法
质谱法
N^ε-（1-carboxyethyl）-L-lysine
harm
enzyme-linked immunosorbent assay
gas chromatography
liquid chromatography
mass spectrometry
