食品与发酵工业 >

2024 , Vol. 50 >Issue 10: 381 - 387

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036617

综述与专题评论

果蔬发酵黑化褐变机制及晚期糖基化产物调控研究进展

  • 车曦 ,
  • 高琳 ,
  • 张仁堂 ,
  • 张东旭 ,
  • 卜令伟
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  • 1(山东农业大学 食品科学与工程学院,山东 泰安,271018)
    2(乐陵市泰乐堂食品科技有限公司,山东 乐陵,253600)
    3(乐陵市健康食品产业技术研究院,山东 乐陵,253600)
第一作者:硕士研究生(张仁堂副教授为通信作者,E-mail:rentangzhang@163.com)

收稿日期: 2023-06-29

  修回日期: 2023-08-03

  网络出版日期: 2024-06-11

基金资助

中央引导地方科技发展资金项目(YDZX2021071);2021年度山东省重点研发计划(乡村振兴科技创新提振行动计划)项目(2021TZXD011);德州市健康食品产业创新创业共同体;山东省土地发展集团有限公司科技项目“红枣高效绿色生产及高值化利用全产业链关键技术集成与产业化示范”

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Research progress on mechanism of blackening and browning in fruit and vegetable fermentation and regulation of advanced glycosylation products

  • CHE Xi ,
  • GAO Lin ,
  • ZHANG Rentang ,
  • ZHANG Dongxu ,
  • BU Lingwei
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  • 1(School of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China)
    2(Laoling City Tailetang Food Co.Ltd., Laoling 253600, China)
    3(Laoling Health Food Industry Technology Research Institute, Laoling 253600, China)

Received date: 2023-06-29

  Revised date: 2023-08-03

  Online published: 2024-06-11

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摘要

果蔬的发酵黑化是其自身物质在高温、高湿的环境中产生的物理化学变化。黑化后的果蔬其营养价值丰富,但同时黑化过程中可能产生的晚期糖基化产物也对人体存在潜在危害。该文介绍了果蔬黑化褐变作用机制,其主要发生美拉德反应,酶促褐变和微生物作用等;简述了晚期糖基化产物的产生与危害,可能会导致糖尿病人产生一系列糖尿病并发症,诱导骨细胞凋亡,促进人体衰老等;总结了抑制晚期糖基化产物积累的方法,比如通过调控食品的工艺条件或者添加天然活性产物来抑制晚期糖基化产物的产生。未来可通过优化黑化反应条件或抑制美拉德反应进程来抑制晚期糖基化产物等有害物质的生成,得到更健康安全的黑化产品,从而预防或减轻人体疾病。

关键词： 果蔬; 发酵黑化机理; 晚期糖基化产物; 美拉德反应; AGEs抑制剂

本文引用格式

车曦 , 高琳 , 张仁堂 , 张东旭 , 卜令伟 . 果蔬发酵黑化褐变机制及晚期糖基化产物调控研究进展[J]. 食品与发酵工业, 2024 , 50(10) : 381 -387 . DOI: 10.13995/j.cnki.11-1802/ts.036617

Abstract

The fermentation blackening of fruits and vegetables is a physical and chemical change caused by their own substances in high temperature and humidity environments.The blackened fruits and vegetables have rich nutritional value, but at the same time, the late glycation products that may be produced during the blackening process also have potential harm to the human body.The main contents of this article are the mechanism of fruit and vegetable browning, including Maillard reaction, enzymatic browning and microbial action.The generation and harm of advanced glycosylation products, which may lead to a series of complications of diabetes in diabetic patients, induce apoptosis of bone cells, and promote human aging, were briefly described.Methods for inhibiting the accumulation of late glycation products, such as regulating the processing conditions of food or adding natural active products were summarized to inhibit the production of late glycation products.In the future, the production of harmful substances such as advanced glycosylation products can be inhibited by optimizing the blackening reaction conditions or inhibiting the Maillard reaction process to obtain more healthy and safe blackening products, thus preventing or alleviating human diseases.

Key words： fruits and vegetables; blackening mechanism; advanced glycation products; acrylamide; AGEs inhibitors form

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