每天都接触的美拉德反应产物是什么?

美拉德反应是一种非酶褐变反应,其中间点及终产物叫做美拉德反应产物(MRPs)。
MRPs赋予食品一定的风味、香气和质感,但降低营养价值,尤其降低了蛋白质的消化程度。
一些MRPs具有抗氧化活性;MRPs中的丙烯酰胺、杂环胺和羟甲基糠醛被记录具有潜在的毒性和致癌作用。
大分子量美拉德产物通过结肠微生物进行代谢;由于日常饮食有害物暴露量少,其对健康的危害评估并不全面。
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Impact of Maillard Reaction products on Nutrition and Health: Current knowledge and need to understand their fate in the human digestive system

美拉德反应产物在营养和健康上的影响:目前研究状况和未来研究方向

10.1080/10408398.2017.1378865

2017-09-13, Article

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The Maillard Reaction (MR) is a non-enzymatic chemical reaction which results in the linkage between the amino group of amino acids and the carbonyl group of reduced sugars. MR products (MRPs) are common components of processed foods, mainly as a result of heating, especially in the Western diet. MRPs are classified as into three stages: initial, intermediate, and final stages, indicative of increased complexity and size, incurring different flavor, aroma, and texture. MRPs presence is known to reduce the nutritional quality of foods, particularly by reducing protein digestibility. Early reports have linked MRPs, especially advanced glycation end-products (AGEs) present in high concentration in the typical Western diet, to health conditions and diseases. However conflicting data has since been reported, and only a few (acrylamide, heterocyclic amines and 5-Hydroxymethylfurfural) MRPs have documented potential toxic or carcinogenic effects. High molecular weight MRPs are not available for direct absorption in the higher gastrointestinal tract, and are thus mostly metabolized by resident colonic microbes. MRPs have been the subject of sparse research interest in comparison with other non-digestible dietary elements. In this review, we outline the state of knowledge on MRPs in nutrition and health, and highlight the need to develop the limited knowledge on their impact on the gut microbiota and which metabolites derive from MRPs fermentation.

First Authors:
Nesreen ALJahdali

Correspondence Authors:
Franck Carbonero

All Authors:
Nesreen ALjahdali,Franck Carbonero