食源性晚期糖基化终末产物检测技术研究进展

晚期糖基化终末产物（advanced glycation end products,AGEs）是还原糖与蛋白质自由氨基间发生美拉德反应形成的一类异质性共价化合物的总称。研究发现食源性AGEs摄入后会在体内蓄积并对机体健康产生有害影响,因此有必要开展食物中各类AGEs的检测分析研究。食品中的AGEs种类繁多、结构复杂,目前缺少通用的检测分析方法。因此,本文针对食源性AGEs的结构和类型、与人体健康的关系以及相关检测技术进行综述,重点介绍食源性AGEs的免疫分析和仪器分析方法,深入探讨各类技术的特点和优劣势,并对后续研究方向进行展望,以期为食源性AGEs检测技术的发展以及相关研究体系的形成提供参考和借鉴。     

The role of sugars and sweeteners in food,diet and health: Alternatives for the future

BackgroundThere is currently great interest in reducing the sugar content of foods to control dietary intake and curb obesity rates. Despite a lack of consensus from the scientific literature about the adverse effects of sugars on health, many health professionals and new dietary guidelines place pressure on industry to seek alternative sweetening solutions.Scope and approachWe discuss the nutritional characteristics and health implications of nutritive and non-nutritive sweeteners. The role of traditional sweeteners, which are often overlooked in the debate about sugars and health, is emphasised.Key findings and conclusionsTrends in future sweetener use will likely be influenced by increasing obesity prevalence and consumer demand; however, it is not yet clear which sweetener provides the best solution for this purpose. Given the main concern about sugars is their disproportionate contribution to dietary energy intake, non-nutritive sweeteners (e.g., aspartame, stevia), which provide intense sweetness but minimal caloric value, are increasing in popularity. However, their assumed role in facilitating body weight management is far from established, and many questions remain about their long term effects on energy metabolism and safety. Traditional sweeteners (e.g., maple syrup, honey, carob, and agave) have been safely consumed for generations, and although they contribute to energy intake, these sweeteners tend to have lower glycaemic potency than refined sugars. Moreover, traditional sweeteners contain a plethora of nutrients and bioactive compounds (e.g., polyphenolics) that may be of potential benefit to health.     

Insulin resistance as key factor for linking modulation of gut microbiome to health claims and dietary recommendations to tackle obesity

BackgroundCurrent dietary and public health recommendations addressing obesity do not as yet include recommendations pertaining to the gut microbiome. As a corollary, no microbiome-related health claims made on foods have as yet been proposed.ScopeThe MyNewGut project aims, amongst others, to provide guidance for the establishment of dietary and public health recommendations related to the role microbiome in the onset and development of obesity. Moreover, the project's forthcomings should allow the compilation of a guidance document for microbiome-related health claims.Key findingsOf all the physiological effects resulting from changes in the microbiome, insulin resistance is the most direct diet-modifiable parameter related to obesity. Improving insulin resistance is considered to be the key health benefit conferred by the targeted modulation of the gut microbiome, through the development and application of foods containing microbiome-targeted fibers and micro-organisms.ConclusionsIn order to facilitate guidance for the development of public health and dietary recommendations, as well as for health claim substantiation related to the gut microbiome, foods containing microbiome-targeting dietary fibers and microorganisms will be developed and studies with these foods should provide for the total body of clinical evidence specifically addressing the central theme of ‘insulin resistance’ in obesity, still leaving ample room for the inclusion of other parameters of interest. The latter is pivotal since an impact of other parameters on obesity should be addressed as well, particularly in view of the multifaceted modes of action of the microbiome.     

Evidence against dietary advanced glycation endproducts being a risk to human health

In vivo, advanced glycation endproducts (AGEs) are linked to various diseases, particularly those associated with diabetes. AGEs are also formed when many foods are thermally processed. The extent to which dietary AGEs are absorbed by the gastrointestinal (GI) tract and their possible role in the onset and promotion of disease are currently of considerable interest. This paper reviews information that supports the argument that dietary AGEs are not a risk to human health.     

Dietary advanced glycation end‐products: Perspectives linking food processing with health implications

Dietary advanced glycation end products (dAGEs) are complex and heterogeneous compounds derived from nonenzymatic glycation reactions during industrial processing and home cooking. There is mounting evidence showing that dAGEs are closely associated with various chronic diseases, where the absorbed dAGEs fuel the biological AGEs pool to exhibit noxious effects on human health. Currently, due to the uncertain bioavailability and rapid renal clearance of dAGEs, the relationship between dAGEs and biological AGEs remains debatable. In this review, we provide the most updated information on dAGEs including their generation in processed foods, analytical and characterization techniques, metabolic fates, interaction with AGE receptors, implications on human health and reducing strategies. Available evidence demonstrating a relevance between dAGEs and food allergy is also included. AGEs are ubiquitous in foods and their contents largely depend on the reactivity of carbonyl and amino groups, along with surrounding condition mainly pH and heating procedures. Once being digested and absorbed into the circulation, two separate pathways can be involved in the deleterious effects of dAGEs: an AGE receptor‐dependent way to stimulate cell signals, and an AGE receptor‐independent way to dysregulate proteins via forming complexes. Inhibition of AGEs formation during food processing and reduction in the diet are two potent approaches to restrict health‐hazardous dAGEs. To elucidate the biological role of dAGEs toward human health, the following significant perspectives are raised: molecular size and complexity of dAGEs; interactions between unabsorbed dAGEs and gut microbiota; and roles played by concomitant compounds in the heat‐processed foods.     

Biomimetic plant foods: Structural design and functionality

BackgroundThe rising number of people living with chronic conditions, such as diabetes and cardiovascular disease, along with the widespread demand for healthier foods have posed significant challenges to the food industry. Plant-based foods, beyond simple nutrition, can provide health-benefiting functionalities within the complex environment of the human gastrointestinal (GI) tract. Biomimetics is defined as taking inspirations from nature to solve problems. Biomimetic plant foods (BPFs) can offer solutions for the future with the design of nature-inspired food structures for improved health and well-being.Scope and approachThis review provides an insight into the assembly of plant food structures and their disassembly in the human GI tract. Their role in controlling the digestive fate of nutrients is elucidated. Recent developments and future perspectives on designing BPFs are also presented and discussed.Key findings and conclusionsPlant foods in nature possess hierarchically self-assembled structures. During processing and GI digestion, these structures are disassembled to enable liberation and assimilation of nutrients and bioactive molecules contained within the food matrix. The assembly and disassembly are linked to a hierarchy of structure in plants within which different levels (molecule, polymer, cell wall, cell, tissue, organ) and their interactions can modulate nutrient bioaccessibility and digestion. Inspired by nature, BPFs can be engineered to deliver in-body functionality. The emerging trend of biomimetics will potentially pave the way for the future of food.     

Seed coats of pulses as a food ingredient: Characterization,processing, and applications

BackgroundIn recognition of their multiple benefits on environment, food security, and human health, pulses are attracting worldwide attention. The seed coat is a major by-product of pulse processing, and its only markets are as low value ruminant feed and very limited use in high fibre foods. Recently, accumulating studies have suggested that this underutilised by-product has greater potential as a novel natural “nutritious dietary fibre” which can be used as a functional food ingredient.Scope and approachThis review discusses biochemical and physicochemical functionalities of seed coats of six globally important pulses: chickpea, field pea, faba/broad bean, lentil and mung bean with a special emphasis on the emerging food pulse lupin. Food process modification and recent human food applications of the seed coats are summarized. Bio-availability of the seed coat compounds, and phomopsins contaminated lupin seed coats as a typical example of safety issue are discussed.Key findings and conclusionsHigh levels of dietary fibre, minerals and potential health-promoting phytochemicals in the seed coats indicate their great potential to be used as a natural “nutritious dietary fibre”. However, further in-depth studies are required to improve their desirable nutritional, physiological and techno-functional properties whilst minimizing any undesirable ones.     

食品中晚期糖基化终产物的研究进展

晚期糖基化终产物(advanced glycation end products,AGEs)被认为和氧化应激、多种慢性疾病以及人体衰老等具有密切关系,近年来成为医药和健康领域的研究热点,但在食品领域研究相对较少。事实上,食物由于不同的加工处理方法和存放条件,可能会产生AGEs;若长期摄入AGEs可能增加体内的AGEs水平从而对人体造成危害,对食品中AGEs的研究已引起食品领域科学家的关注。文中主要对食品中AGEs的生成机理、主要种类、检测方法、对人体的影响,以及控制方法等几方面进行综述。     

A critical review of the relationship between dietary components,the gut microbe Akkermansia muciniphila,and human health

Abstract

The human gut contains trillions of microorganisms with a great diversity that are associated with various health benefits. Recent studies have reported an increasing correlation between diet, gut microbiota, and human health, indicating rapid development in the field of gut health. Diet is an important factor that determines the gut microbiota composition. The gut comprises great diversities of microbes involved in immune modulation and other functions. In particular, Akkermansia muciniphila is a mucin-degrading bacterium is believed to have several health benefits in humans. Several studies have evaluated the prebiotic effects of various dietary components on A. muciniphila and their association with various ailments, such as diabetes mellitus, atherosclerosis, and cancer. Hence, this review aims to provide a plausible mechanistic basis for the interactions between dietary components, and A. muciniphila and for the therapeutic benefits of this interaction on various illnesses.     

Relevance of functional foods in the Mediterranean diet: the role of olive oil,berries and honey in the prevention of cancer and cardiovascular diseases

Abstract

The traditional Mediterranean diet (MedDiet) is a well-known dietary pattern associated with longevity and improvement of life quality as it reduces the risk of the most common chronic pathologies, such as cancer and cardiovascular diseases (CVDs), that represent the principal cause of death worldwide. One of the most characteristic foods of MedDiet is olive oil, a very complex matrix, which constitutes the main source of fats and is used in the preparation of foods, both raw as an ingredient in recipes, and in cooking. Similarly, strawberries and raspberries are tasty and powerful foods which are commonly consumed in the Mediterranean area in fresh and processed forms and have attracted the scientific and consumer attention worldwide for their beneficial properties for human health. Besides olive oil and berries, honey has lately been introduced in the MedDiet thanks to its relevant nutritional, phytochemical and antioxidant profile. It is a sweet substance that has recently been classified as a functional food. The aim of this review is to present and discuss the recent evidence, obtained from in vitro, in vivo and epidemiological studies, on the potential roles exerted by these foods in the prevention and progression of different types of cancer and CVDs.     

Dietary advanced glycation endproducts (AGEs) and their health effects--PRO

Thermal processing of food results in the formation of various novel compounds, among others advanced glycation endproducts (AGEs). AGEs result from nonenzymatic glycation reactions between reducing sugars and free amino groups of proteins, peptides, or amino acids. Due to their potential noxious effects, alimentary AGEs are also called glycotoxins. This review provides a summary of the available evidence on the health effects of exaggerated intake of thermally treated food. Data from experimental studies in rodents and from clinical studies in healthy volunteers and in patients suffering from selected diseases in which AGEs are of pathogenetic importance (diabetes, chronic renal failure) are summarized. It is concluded that, an exaggerated intake of thermally processed foods may exert in vivo diabetogenic and nephrotoxic effects, induce low-grade inflammation, enhance oxidative stress, and promote atherosclerosis.     

Dietary nutrition and gut microflora: A promising target for treating diseases

BackgroundThe human gastrointestinal tract harbors hundreds of millions of microorganisms, which create a unique environment for each individual. The relationship between gut microflora and human health is being increasingly recognized, and the influence of gut microbiota on the host is well characterized, including maintenance of the body's energy metabolism and immune system. Gut microbiota have been found to be closely linked to obesity, allergy, diabetes, cancer or even some mental diseases. Diet can strongly affect human health, partly by modulating gut microbial composition and quantity.Scope and ApproachIn this review, the relationship between diseases and gut microbes and the effect of different dietary components on gut microflora are summarized. This paper mainly focused on how different diet structure such as high intake of dietary fiber, fat, protein and alcohol etc. may exert impact on specific diseases via gut microflora.Key findings and conclusionsSpecific diseases can be strongly affected by gut microflora and dietary nutrition plays an important role in affecting the composition of gut microflora for individuals since their birth. A bridge between diets and multiple diseases via gut microbiota is built in this review, hopefully to provide references for further investigation of how the diets affect human health via gut microflora and for development of functional foods targeting on gut microflora to solve some health problems.     

The Role of Dietary Advanced Glycation End Products in Metabolic Dysfunction

Advanced glycation end products (AGEs) are a heterogeneous group of molecules produced, non‐enzymatically, from the interaction between reducing sugars and the free amino groups of proteins, nucleic acids, and lipids. AGEs are formed as a normal consequence of metabolism but can also be absorbed from the diet. They have been widely implicated in the complications of diabetes affecting cardiovascular health, the nervous system, eyes, and kidneys. Increased levels of AGEs are also detrimental to metabolic health and may contribute to the metabolic abnormalities induced by the Western diet, which is high in processed foods and represents a significant source of AGEs. While increased AGE levels are a consequence of diabetic hyperglycaemia, AGEs themselves activate signaling pathways, which compromise insulin signaling and pancreatic β‐cell function, thus, contributing to the development of type 2 diabetes mellitus (T2DM). Furthermore, AGEs may also contribute to the obesogenic effects of the Western diet by promoting hypothalamic inflammation and disrupting the central control of energy balance. Here, the role of dietary AGEs in metabolic dysfunction is reviewed with a focus on the mechanisms underpinning their detrimental role in insulin resistance, pancreatic β‐cell dysfunction, hypothalamic control of energy balance, and the pathogenesis of T2DM and obesity.     

Is gut microbiota a relevant and competitive dietary target for cardio-metabolic health? Proceedings of an expert workshop

BackgroundThe gut microbiota is a putative target for dietary interventions for cardio-metabolic health (CMH), including prevention of obesity, type 2 diabetes, and cardiovascular disease. This has generated considerable interest, but the actual feasibility for diet or specific foods to induce measurable, sustained and meaningful benefits for CMH risk by this route remains uncertain.Scope and approachThis report summarises an expert workshop assessing the gut microbiota as a relevant, feasible and competitive target for CMH benefits by dietary interventions. It summarises the expert presentations and overall view of participants on the current status and outlook, considering also implications for the food industry.Key findings and conclusionsChanging the gut microbiota by diet is possible, but an assessment of the impact on CMH risk is still needed, including clarifying advantages above other known dietary routes. The individual gut microbiota composition may in part determine the impact of diet and its effects on health. Therefore, future developments may identify individuals at risk and thus possible modification of the microbiota to achieve benefits in susceptible (sub) populations depending on their initial microbiota composition. Prebiotics currently appear to be the most promising ingredients; however, required doses may be relatively high and the actual role of gut microbiota needs further assessment. Overall, causal evidence linking gut microbiota interventions with CMH benefits are developing in preclinical models but are still lacking in humans. A significant research effort is needed and ongoing to determine whether potential effects can be reliably substantiated.     

Special dietary foods

Abstract

If the present trend in consumer awareness of nutrition continues, the need for special dietary foods designed to correct nutritional imbalance is expected to increase in the coming years. However, this need cannot be met unless special dietary foods with sensory properties similar to those of traditional foods are developed.

Dietary foods that meet the special nutritional needs of people suffering abnormal physiological conditions, such as deficiency states and metabolic disorders, are reviewed. Significant progress has been made in this field, particularly in the area of low‐calorie foods. Much more needs to be done. Palatability of special dietary foods is still a major problem. With the expected approval of several special dietary ingredients (i.e., new intense sweeteners, low calorie fat substitutes, and low calorie bulking agents), the future of the special dietary industry appears bright.     

Advanced Glycation End Products,Inflammation, and Chronic Metabolic Diseases: Links in a Chain?

Advanced glycation end products (AGEs) are a diverse group of compounds produced when reducing sugars react with proteins or other compounds to form glycosylated molecules. AGEs may form endogenously, and glycation of molecules may negatively affect their function. AGEs may also be consumed in food form with dietary AGEs reported to be particularly high in foods treated with high heat: baked, broiled, grilled, and fried foods. Whether dietary AGEs are absorbed in significant quantities and whether they are harmful if absorbed is a question under current debate. The American Diabetes Association makes no recommendation regarding avoidance of these foods, but many researchers are concerned that they may be pro-inflammatory and way worsen cardiac function, kidney function, diabetes and its complications and may even contribute to obesity.     

食品中晚期糖基化末端产物的研究进展

晚期糖基化末端产物(advanced glycation end products, AGEs)是还原糖与氨基酸发生非酶褐变反应的产物之一。医学研究结果表明,AGEs与人类诸多疾病的发生有密切关系,而膳食摄入是体内AGEs的重要来源。但是由于AGEs种类较多,对于食品中的AGEs含量的检测尚缺乏标准的方法,食品加工工艺对食品中AGEs形成的影响报道较少。因此,本文从食品中AGEs形成、结构、检测方法及AGEs在体内代谢、对人体健康影响和预防措施等方面对AGEs进行了较系统的阐述,为进一步研究AGEs奠定基础。     

Dietary N-epsilon-carboxymethyllysine as for a major glycotoxin in foods: A review

N-epsilon-carboxymethyllysine (CML), as a potential glycotoxin and general marker for dietary advanced glycation end products (dAGEs), exists in raw food and is formed via various formation routes in food processing such as Maillard reaction between the reducing sugars and amino acids. Although comprehensive cause-effect proof is not available yet, current research suggests a potential risk of chronic diseases such as diabetes is associated with exogenous CML. Thus, CML is causing public health concerns regarding its dietary exposure, but there is a lack of explicit guidance for understanding if it is detrimental to human health. In this review, inconsistent results of dietary CML contributed to chronic disease are discussed, available concentrations of CML in consumed foods are evaluated, measurements for dietary CML and relevant analytic procedures are listed, and the possible mitigation strategies for protecting against CML formation are presented. Finally, the main challenges and future efforts are highlighted. Further studies are needed to extend the dietary CML database in a wide category of foods, apply new identifying methods, elucidate the pathogenic mechanisms, assess its detrimental role in human health, and propose standard guidelines for processed food.     

膳食纤维与肠道微生物及相关疾病的研究进展

肠道微生物与人体长期共生,且与人体健康和疾病密切相关,膳食纤维通过改变肠道微生物的种类与数量,间接影响其在肠道中的代谢产物,进而影响人体的健康与疾病。肠道微生物与膳食纤维密切合作,对人体健康的影响意义重大。本文介绍了膳食纤维的定义、膳食纤维的生理功能、膳食纤维的最适摄入量、肠道微生物及其生理功能、膳食纤维对肠道微生物的影响、膳食纤维及肠道微生物对肥胖、炎症、结直肠癌、妊娠合并症及心脑血管疾病的影响,为通过调整膳食纤维治疗疾病的实践提供参考。