烤馕中晚期糖基化终末产物和4-甲基咪唑的生成规律研究进展

Progress on the formation of advanced glycosylation end products and 4-methylimidazole in roasted naan

随着人们对健康和食品安全的日益关注,研究食品中致病因素的含量和分布规律成为学术界和工业界关注的热点问题。其中,晚期糖基化终末产物和4-甲基咪唑在多种疾病的发展过程中有着重要影响。乌鲁木齐市作为新疆的商业中心和交通枢纽,对于其特色食品——烤馕对人体健康潜在影响的科学评估,具有十分重要的现实意义及研究价值。馕作为热加工食品,在热加工过程中极易产生多种危害物,其中包括晚期糖基化终末产物和4-甲基咪唑。本文将综述烤馕中晚期糖基化终末产物和4-甲基咪唑的形成机制及其危害,重点总结烤馕中晚期糖基化终末产物及4-甲基咪唑的生成规律及抑制方法,以期为今后新疆烤馕的绿色加工及晚期糖基化终末产物和4-甲基咪唑的减控方法提供科学理论依据,对消费者的健康饮食提供指导。

With the increasing concern for health and food safety,the study of the content and distribution pattern of disease-causing factors in food has become a hot issue in academia and industry.Among them,late glycosylation end products and 4-methylimidazole have an important influence in the development of many diseases.As the commercial center and transportation hub of Xinjiang,Urumqi has a very important practical significance and research value for the scientific evaluation of the potential impact of its special food—roast naan on human health.Roast naan,as a thermally processed food,is highly susceptible to the generation of various hazards during thermal processing,including late glycosylation end products and 4-methylimidazole.This paper reviewed the formation mechanism of late glycosylation end-products and 4-methylimidazole in naan and their hazards,and summarized the generation pattern and inhibition method of late glycosylation end-products and 4-methylimidazole in naan,with a view to providing scientific theoretical basis for the green processing of naan in Xinjiang in the future as well as the method of reducing and controlling late glycosylation end-products and 4-methylimidazole and providing guidance for the consumers to have a healthy diet.