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

虽然蛋白质和葡萄糖之间的美拉德反应（糖化）已经被彻底研究，但我们发现在食品和生物材料中，脂质和葡萄糖之间可能发生糖化。本研究的目的是阐明脂质糖基化是否与脂质过氧化和细胞功能障碍有关，并寻找能够抑制脂质糖基化的食物成分。(1)通过脂质糖基化分析食品质量/营养价值/功能的变化。加工食品（婴儿配方奶粉、蛋黄酱、巧克力）含有大量Amadori-PE。由于这些食品含有大量的糖和脂质，因此在这些产品的热加工过程中会发生脂质糖化。然后，使用脂质糖化模型系统评价各种化合物的抗肿瘤特性。吡哆醛5 '-磷酸盐（PLP）是最有效的抗惊厥化合物。PLP在葡萄糖/PE反应前容易与PE缩合， ...更多信息 发生了意外。口服PLP可有效预防糖尿病大鼠Amadori-PE的异常蓄积。(2)离子阱串联质谱分析Amadori糖化磷脂酰乙醇胺在人血浆中有或没有糖尿病。我们开发了一种分析方法Amadori-PE使用四极杆/线性离子阱质谱仪，应用生物系统QTRAP。糖尿病患者（0.15mol%PE）、患有慢性血液透析的糖尿病患者（0.29mol%PE）和患有慢性血液透析的非糖尿病患者（0.13mol%PE）的血浆中Amadori-PE的量高于对照组（0.08mol%PE）。此外，Amadori-PE浓度与磷脂酰胆碱氢过氧化物（膜脂质过氧化的可靠指标）浓度成正比（P<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物，因此脂质糖化在人类疾病的发展中起着积极的作用。少

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