Advanced glycoxidation end products in commonly consumed foods
Advanced glycoxidation end products in commonly consumed foods
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DOI：
10.1016/j.jada.2004.05.214
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发表时间：
2004-08-01
影响因子：
--
通讯作者：
Vlassara, H
中科院分区：
文献类型：
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作者：
Goldberg, T;Cai, WJ;Vlassara, H
目的晚期糖基化终产物（AGEs）是葡萄糖与蛋白质或糖与脂质相互作用的产物，与糖尿病及衰老等并发症密切相关。这篇文章的目的是确定AGE含量的常用食品和评估的影响，各种方法的食品制备AGEproduction.Design二百五十食品进行了测试，其内容在一个共同的AGE标志物N-α-羧甲基赖氨酸（CML），使用酶联免疫吸附试验的基础上的抗CML单克隆抗体。结果脂肪组食物中AGE含量最高，平均为100 +/- 19 kU/g。肉类和肉类替代品组也观察到高值，43 +/- 7 kU/g。碳水化合物组的AGEs含量最低，为3.4 +/- 1.8 kU/g。存在于所有食物类别中的AGEs的量与烹饪温度、烹饪时间的长度和水分的存在有关。结论饮食是AGEs的重要环境来源，AGEs可能是心血管和肾脏损害的慢性危险因素。
Objective Advanced glycoxidation end products (AGEs), the derivatives of glucose-protein or glucose-lipid interactions, are implicated in the complications of diabetes and aging. The objective of this article was to determine the AGE content of commonly consumed foods and to evaluate the effects of various methods of food preparation on AGE production.Design Two-hundred fifty foods were tested for their content in a common AGE marker N-epsilon-carboxymethyllysine (CML), using an enzyme-linked immunosorbent assay based on an anti-CML monoclonal antibody. Lipid and protein AGEs were represented in units of AGEs per gram of food.Results Foods of the fat group showed the highest amount of AGE content with a mean of 100 +/- 19 kU/g. High values were also observed for the meat and meat-substitute group, 43 +/- 7 kU/g. The carbohydrate group contained the lowest values of AGEs, 3.4 +/- 1.8 kU/g. The amount of AGEs present in all food categories was related to cooking temperature, length of cooking time, and presence of moisture. Broiling (225degreesC) and frying (177degreesC) resulted in the highest levels of AGEs, followed by,roasting (177degreesC) and boiling (100degreesC).Conclusions The results indicate that diet can be a significant environmental source of AGEs, which may constitute a chronic risk factor for cardiovascular and kidney damage.