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한국식품연구원

Compr. Rev. Food. Sci. Food Saf., Sep 2024, 23 (5) | https://doi.org/10.1111/1541-4337.13412 Comprehensive research on the properties of advanced glycation end products in food and biological samples and their harmful role in inducing metabolic diseases

Min Ji Gu¹, Yu Ra Lee¹, Donghwan Kim¹, Yoonsook Kim¹, Sang Keun Ha^1,2

¹Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun 55365, Jeonbuk State, Republic of Korea

²Division of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea

Correspondence : Sang Keun Ha

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.

논문정보

형식Review Paper
게재일2024년 09월 (BRIC 등록일 2024-08-16)
연구진국내 연구진
분야 생명과학 > 식품학

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