Study for involvement of lipid glycation in food deterioration and living senescence

脂质糖化参与食品变质和生命衰老的研究

• 批准号: 17208011
• 负责人: MIYAZAWA Teruo
• 金额: $ 30.2万
• 依托单位: Tohoku University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (A)
• 财政年份: 2005
• 资助国家: 日本
• 起止时间: 2005 至 2007
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-17208011/
• 关键词: lipid glycation; hyperglycemia; Amadori-glycated PE; food quality; chemical structure analysis; lipid peroxidation; angiogenesis molecular; lipid glycation inhibitor; 脂質過酸化

Although Maillard reaction (glycation) between protein and glucose has been thoroughly investigated, we have found that it is possible for glycation to occur between lipid and glucose in food and biological materials. The objective of this research is following; to elucidate whether lipid glycation associate with lipid peroxidation and cellular dysfunction, and to find the food component that able to inhibit lipid glycation.(1) The analysis of alteration of food quality/nutrition value/function by lipid glycation.Processed foods (infant formula, mayonnaise, chocolate) contained a significant amount of Amadori-PEs. As these foods have high amounts of sugar and lipids, lipid glycation would occur during heat processing of these products. Then, various compounds were evaluated for their antiglycative properties using the lipid glycation model system. Pyridoxal 5'-phosphate (PLP) was the most effective antiglycative compounds. PLP could easily be condensed with PE before the glucose/PE rea … More ction occurred. Moreover, oral dose of PLP could effectively prevent the abnormal accumulation of Amadori-PE in the STZ-induced diabetic rats.(2) Ion-trap tandem mass spectrometric analysis of Amadori-glycated phosphatidylethanolamine in human plasma with or without diabetes.We developed an analysis method of Amadori-PE using a quadrupole/linear ion-trap mass spectrometer, the Applied Biosystems QTRAP. Amounts of Amadori-PE in plasma of diabetic patients (0.15 mol% of PE), diabetic patients with chronic hemodialysis (0.29 mol% of PE), and nondiabetic patients with chronic hemodialysis (0.13 mol% of PE) are higher than that of the control group (0.08 mol% of PE). In addition, the concentration of Amadori-PE was proportional to that of phosphatidylcholine hydroperoxide, a reliable indicator of membrane lipid peroxidation, in human plasma (P<0.05). These results indicate that plasma Amadori-PE-glycated lipid product formed under hyperglycemic conditions is an inducer of membrane lipid peroxidation, and therefore lipid glycation plays an active part in the development of human disease. Less

虽然蛋白质和葡萄糖之间的美拉德反应(糖基化)已经被彻底研究，但我们发现食品和生物材料中的脂肪和葡萄糖之间也有可能发生糖基化。本研究的目的是阐明脂肪糖化是否与脂质过氧化和细胞功能障碍有关，并寻找能够抑制脂肪糖化的食物成分。(1)分析脂肪糖化对食品品质/营养价值/功能的影响。加工食品(婴儿配方奶粉、蛋黄酱、巧克力)含有大量的Amadori-pe。由于这些食品含有大量的糖和脂肪，在这些产品的热加工过程中会发生脂肪糖化。然后，利用脂糖化模型系统评价了各种化合物的抗糖化性能。吡哆醛5‘-磷酸(PLP)是最有效的降血糖化合物。在葡萄糖/PE反应…之前，PLP很容易与PE缩合发生了更多的割礼。此外，口服剂量的PLP还能有效地防止糖尿病大鼠体内Amadori-PE的异常蓄积。(2)应用生物系统QTRAP离子捕集串联质谱仪分析人血浆中Amadori糖化磷脂酰乙醇胺。糖尿病患者(占PE的0.15%)、糖尿病合并慢性血液透析患者(占PE的0.29%)、非糖尿病血液透析患者(占PE的0.13%)的血浆Amadori-PE含量高于对照组(占PE的0.08%)。此外，Amadori-PE的浓度与人血浆中氢过氧化磷脂酰胆碱的浓度成正比，后者是膜脂质过氧化的可靠指示物(P&lt；0.05)。这些结果表明，在高血糖条件下形成的血浆Amadori-PE糖化脂质产物是膜脂质过氧化的诱导剂，因此，脂质糖化在人类疾病的发生发展中起着积极的作用。较少

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