氨基酸抑制食品中AGEs形成过程中对食品风味化合物形成的影响

Advanced glycation end products (AGEs) in foods pose risks to human health. The active dicarbonyl compounds are not only an intermediate for the formation of AGEs, but also an important precursor for flavoring substances. Previous studies have shown that the addition of exogenous polyphenols in food had inhibitory effect on the formation of AGEs, but it could also affect the sensory quality (such as the flavor) of the food. Therefore, if using the food component (amino acids) to inhibit AGEs, it will inevitably reduce the influence on the flavor of the food. In this study, we intend to establish the models of dicarbonyl compounds - amino acids and bovine serum albumin – glucose to elucidate the pathways of amino acids capturing dicarbonyl compounds by the isotope tracer method. The effects of the amino acids on the yields and species of AGEs and food flavor substances (aroma and taste) under different processing conditions were analyzed by kinetics, and its mechanism was clarified.At last we use the model of intermediate moisture foods containing high protein to analysis the effects of the amino acids on the inhibition of the AGEs and the yields and species of food flavor substances under different storage conditions by kinetics,to verify the inhibitory activity of amino acids on AGEs and the improvement of the flavor in food system.The above experimental results can significantly contribute to make the amino acids a kind of natural, safe and effective food inhibitors of AGEs with the potential to improve food flavor.

食品中晚期糖基化终末产物（AGEs）对人体健康存在风险，活性二羰基化合物既是AGEs生成的中间体，也是风味物质的重要前体。前期研究表明，外源多酚的添加能抑制食品中AGEs的形成，但会影响食品的感官品质（风味）。因此，若采用食品原料组分（氨基酸）在抑制AGEs的同时，势必会降低对食品风味的影响。本研究拟通过二羰基化合物-氨基酸、牛血清白蛋白-葡萄糖模型，采用同位素示踪法阐明氨基酸捕获二羰基化合物及影响食品风味物质形成的路径；采用动力学分析不同加工条件下氨基酸对AGEs及食品风味（香气与呈味物质）物质的影响规律，阐明其作用机理；构建高蛋白中间水分营养棒体系，采用动力学分析氨基酸在不同贮藏条件下对营养棒AGEs的抑制以及风味物质生成种类、生成量的影响，验证氨基酸对食品体系AGEs的抑制以及食品风味的改善作用。为氨基酸成为具有改善食品风味潜力的天然、安全、有效的食品AGEs抑制剂提供理论依据。

食品中晚期糖基化终末产物（AGEs）对人体健康存在风险，活性二羰基化合物既是AGEs生成的中间体，也是风味物质的重要前体。前期研究表明，外源多酚的添加能抑制食品中AGEs的形成，但会影响食品的感官品质（风味）。为了寻找安全、有效又能够改善食品感官品质的食源性AGEs抑制剂，本项目利用糖基化体外反应模型从13种氨基酸、10种亲水胶体中筛选出五种具有AGEs抑制效果的天然抑制剂（色氨酸，组氨酸，海藻酸，壳聚糖和黄原胶），并通过蛋白非酶糖基化模型、氨基酸-还原糖模型、SDS-PAGE和UPLC-MS等方法阐明了这些抑制剂在体外模型体系中的作用机理：氨基酸与亲水胶体均能够通过清除二羰基化合物（丙酮醛、乙二醛等）并生成加合产物的作用方式阻断其与氨基酸残基发生反应，抑制晚期糖基化终末产物（AGEs）的生成。此外，进一步建立高蛋白中间水分食品、海绵蛋糕等食品模型，证实了氨基酸（色氨酸、组氨酸）能够抑制高蛋白中间水分食品中的AGEs，同时增加了食品中挥发性风味化合物的种类和浓度，改善食品的感官品质（色泽、硬度）；海藻酸，壳聚糖和黄原胶加入海绵蛋糕食品模型后，能够有效提高海绵蛋糕的水分含量，延缓蛋糕的老化，降低蛋糕中AGEs含量，同时抑制了蛋白质的氧化。