食品中的蛋白质和氨基酸氧化会产生许多新化合物,其中反应性和毒性化合物双酪氨酸,源自氧化酪氨酸,是研究最广泛的。二酪氨酸的高反应性使该化合物能够诱导氧化应激并破坏甲状腺激素功能,有助于几种疾病的病理过程,比如肥胖,糖尿病,认知功能障碍,老化,与年龄有关的疾病。从食品安全和人类健康的角度来看,食品中的蛋白质氧化产物是消费者的主要关注点,卫生管理部门,和食品工业。这篇综述强调了关于形成途径的最新研究,毒性,检测方法,发生在食物中,二酪氨酸的缓解策略。此外,讨论了双酪氨酸在家庭烹饪和食品加工业中的控制。食物来源的二酪氨酸主要来源于高蛋白食物,如肉类和奶制品。考虑到它的毒性,将快速高灵敏度的双酪氨酸检测技术与可行的控制方法相结合,可以成为确保食品安全和维护人类健康的有效策略。然而,当前的双酪氨酸检测和缓解策略表现出一些固有的特点和局限性。因此,在工业水平上开发快速有效的双酪氨酸检测和控制技术是必要的。
Protein and amino acid oxidation in food products produce many new compounds, of which the reactive and toxic compound dityrosine, derived from oxidized tyrosine, is the most widely studied. The high reactivity of dityrosine enables this compound to induce oxidative stress and disrupt thyroid hormone function, contributing to the pathological processes of several diseases, such as obesity, diabetes, cognitive dysfunction, aging, and age-related diseases. From the perspective of food safety and human health, protein-oxidation products in food are the main concern of consumers, health management departments, and the food industry. This
review highlights the latest research on the formation pathways, toxicity, detection methods, occurrence in food, and mitigation strategies for dityrosine. Furthermore, the control of dityrosine in family cooking and food-processing industry has been discussed. Food-derived dityrosine primarily originates from high-protein foods, such as meat and dairy products. Considering its toxicity, combining rapid high sensitivity dityrosine detection techniques with feasible control methods could be an effective strategy to ensure food safety and maintain human health. However, the current dityrosine detection and mitigation strategies exhibit some inherent characteristics and limitations. Therefore, developing technologies for rapid and effective dityrosine detection and control at the industrial level is necessary.