Abstract：
Advanced glycation end products (AGEs) are formed by the Maillard reaction, a nonenzymatic process that occurs widely in cooking, food processing, and within the human body. Primarily, AGEs are formed by the glycation of reducing sugars with amino groups, and this process is heat-dependent. With changes in lifestyle, there has been an increase in the diversity of dietary habits, including those patterns associated with Western diets, which include the consumption of processed foods that are rich in AGEs. Excessive intake and exposure to AGEs are known to cause abnormalities in body function such as obesity, diabetes, and fatty liver, and the beneficial effects of AGEs in food processing in improving food flavor and quality. To obtain meaningful data regarding AGEs in a variety of food and human samples, it is necessary to more precisely characterize and analyze the AGEs extracted from samples to obtain accurate results. This review explores the recent analytical research and characterization of AGEs in foods, including casein, β-lactoglobulin, soy protein, and meat protein, and in human samples, such as glycated-albumin, hemoglobin, and plasma. Additionally, it explores the metabolic fate of AGEs in the body and the mechanisms of disease associated with metabolic abnormalities that may be caused by the consumption of foods containing AGEs. This review aims to provide an overview of the perspectives of relevant recent and future research on metabolic abnormalities caused by foods containing AGEs or by AGEs produced in the body.
摘要：
晚期糖基化终产物（AGEs）是通过美拉德反应形成的，在烹饪中广泛发生的非酶过程，食品加工,在人体内。首先,AGEs是由氨基还原糖的糖基化形成的，这个过程是依赖于热量的。随着生活方式的改变,饮食习惯的多样性有所增加，包括那些与西方饮食有关的模式，其中包括食用富含AGEs的加工食品。已知过量摄入和暴露于AGEs会导致身体功能异常，如肥胖，糖尿病,脂肪肝,以及AGEs在食品加工中对改善食品风味和质量的有益作用。为了获得关于各种食物和人类样本中的AGEs的有意义的数据，有必要更精确地表征和分析从样品中提取的AGEs以获得准确的结果。这篇综述探讨了食品中AGEs的最新分析研究和表征，包括酪蛋白,β-乳球蛋白，大豆蛋白，和肉类蛋白质，在人体样本中，如糖化白蛋白，血红蛋白,和等离子体。此外,它探讨了体内AGEs的代谢命运以及与代谢异常相关的疾病的机制，这些代谢异常可能是由食用含有AGEs的食物引起的。这篇综述旨在概述由含有AGEs的食物或体内产生的AGEs引起的代谢异常的相关近期和未来研究的观点。
