Research progress on toxicity and inhibition of foodborne glyoxal

  • YU Fan ,
  • YI Chi ,
  • WANG Wenyue ,
  • FAN Xin ,
  • ZHU Xiaoqing ,
  • XIAO Junfeng ,
  • ZHOU Mengzhou ,
  • MU Yang
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  • (Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Collaboration Innovation Center of Industrial Fermentation, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China)

Received date: 2023-04-27

  Revised date: 2023-06-25

  Online published: 2024-06-11

Abstract

Glyoxal (GO), an active dicarbonyl group produced during glycosylation, is exogenously derived from food, beverage, and cigarette smoke, which has attracted much attention due to its high activity and high toxicity.The α-dicarbonyl compounds produced during the thermal processing and storage of food products further increase the risk of dietary intake of these compounds and consequential AGEs.In view of the multiple and complex toxic effects of glyoxal, it is essential to further explore the mechanism of glyoxal toxicity and related detoxification strategies.This paper summarized the distribution, hazard, and toxicity mechanism of glyoxal in food, reviewed the inhibition mechanism and application of glyoxal inhibitors, and provided a reference for the development and application of new inhibitors.

Cite this article

YU Fan , YI Chi , WANG Wenyue , FAN Xin , ZHU Xiaoqing , XIAO Junfeng , ZHOU Mengzhou , MU Yang . Research progress on toxicity and inhibition of foodborne glyoxal[J]. Food and Fermentation Industries, 2024 , 50(10) : 353 -361 . DOI: 10.13995/j.cnki.11-1802/ts.035972

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