摘要
富含碳水化合物、蛋白质和油脂的食品在热加工过程中会发生剧烈的美拉德反应,生成大量的美拉德反应产物。美拉德反应产物中存在的低分子质量化合物和类黑精等物质具有多种生物学活性,但是其中的晚期糖基化终末产物、丙烯酰胺等潜在风险因子会加速人体的衰老或导致慢性退行性疾病的发生。本文综述了美拉德反应产物的抗氧化、抗菌和抗炎等生物学活性,同时也探讨了美拉德反应产生的晚期糖基化终末产物和丙烯酰胺等有害化合物的损伤机制和预防措施,以期为美拉德反应的深入研究提供科学参考。
Foods rich in carbohydrates,proteins and lipids will undergo an intense Maillard reaction during thermal processing,generating a large amount of Maillard reaction products(MRPs)including low-molecular-mass compounds and melanoids,which have a variety of biological activities,as well as advanced glycation end products and acrylamide as potential health risk factors,which can accelerate the aging process or cause chronic degenerative diseases.This review presents the biological activities of MRPs including antioxidant,antibacterial,and anti-inflammatory activities,discusses the mechanism by which harmful compounds produced during Maillard reaction such as advanced glycation end products and acrylamide damage the human body,and proposes some preventive countermeasures.We expect that this review will provide a scientific reference for further research on Maillard reaction.
作者
欧阳宇
赵扩权
冯莹娜
张梁
吴茜
OUYANG Yu;ZHAO Kuoquan;FENG Yingna;ZHANG Liang;WU Qian(Key Laboratory of Fermentation Engineering,Ministry of Education,Hubei Key Laboratory of Industrial Microbiology,Cellular Regulation and Molecular Pharmaceutics-Overseas Expertise Introduction Center for Discipline Innovation(“111 Center”),Hubei University of Technology,Wuhan 430068,China;State Key Laboratory of Tea Plant Biology and Utilization,Anhui Agricultural University,Hefei 230036,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第17期350-362,共13页
Food Science
基金
安徽农业大学茶树生物学与资源利用国家重点实验室开放基金项目(SKLTOF20190101)。
