深圳市常见食品中晚期糖基化终末产物含量分析
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摘要
目的检测分析深圳市常见食品中晚期糖基化终末产物(advanced glycation end products,AGEs)代表物羧甲基赖氨酸(carboxymethyllysine,CML)的含量,提出合理的人群膳食建议。方法根据深圳市膳食调查结果,选择市民摄入量较大的11类食品,包括谷类及其制品、肉类及其制品、水产品、豆类和坚果制品、蛋及蛋制品、乳及乳制品、薯类及其制品、糖果蜜饯、调味品、饮料、水果蔬菜,均来自大型超市和大型餐饮店。采用竞争法酶联吸附试验(enzyme linked immunosor-bent assay,ELISA)对采样食品中的CML含量进行检测。结果检测结果显示,不同种类的食品CML含量差异较大,调味品CML含量最高可达(628.60±194.61)mg/kg,含量最低则为液态奶(3.39±0.98)mg/kg,由高到低为调味品、肉类、糖果蜜饯、乳类、谷类、豆类与坚果、水产品、蛋制品、薯类、饮料、水果蔬菜,其中调味品、水果蔬菜与其他各组间差异均有统计学意义(P<0.05)。不同烹饪方式的食物CML含量由大到小排序为焙烤(44.45±11.82 mg/kg)、油炸(36.78±7.24 mg/kg)、煎炒(29.83±8.39 mg/kg)、蒸煮(16.64±5.33 mg/kg),其中焙烤与油炸、油炸与煎炒间差异有统计学意义(P<0.05),煎炒与蒸煮间差异有统计学意义(P<0.01)。结论深圳市常见食品的CML含量高,从通过减少外源性AGEs摄入来维护健康的角度讲,建议人群食用少油少盐及未经长时间发酵腌制的食品,制作食物时尽量采用煎炒、蒸煮等方式,减少油炸、焙烤食品的摄入。
Objective To quantify advanced glycation end products( AGEs) in common foods sold in Shenzhen City by detection of carboxymethyllysine( CML),and to suggest practical recommendations about diet. Methods According to the results of a dietary survey in Shenzhen City,eleven categories of foods which were popular in citizens were collected from shopping malls and large restaurants,including cereals and cereal products,meat and meat products,aquatic products,bean and nut products,eggs and egg products,milk and dairy products,potatoes and their products,sweets and preserved fruit,condiments,beverage,fruit and vegetables. The content of CML in each food samples was measured using enzyme linked immunosorbent assay( ELISA).Results ELISA results demonstrated that the CML contents of different foods varied greatly. The CML content was found to be the highest in condiments(( 628.60±194.61) mg/kg),followed by meat and meat products,sweets and preserved fruit,dairy products,cereals and cereal products,bean and nut products,aquatic products,eggs and egg products,potatoes and their products,beverage,fruit and vegetables,and liquid milk(( 3.39±0.98) mg/kg). There were statistically significant differences in the CML content between condiments,fruit and vegetables and other foods( P<0.05). The CML content was observed to be the highest in barbecued food( 44. 45 ± 11. 82) mg/kg),followed by deep-fried food( 36. 78 ± 7. 24 mg/kg),stir-fried food( 29. 83 ±8.39 mg/kg) and steamed and poached food( 16.64±5.33 mg/kg). The CML content showed statistically significant differences between barbecued food and deep-fried food( P<0.05),between deep-fried food and stir-fried food( P<0.05) as well as between stir-fried food and steamed and poached food( P< 0.01). Conclusions The content of CML is observed to be higher in the common foods in Shenzhen City. In terms of maintaining health by reducing the intake of exogenous AGEs,people should eat food with less oil and salt and food that has not been fermented and pickled for a long time,consume food that has been stir-fried or poached,and decrease the intake of deep-fried and barbecued food.
Objective To quantify advanced glycation end products( AGEs) in common foods sold in Shenzhen City by detection of carboxymethyllysine( CML),and to suggest practical recommendations about diet. Methods According to the results of a dietary survey in Shenzhen City,eleven categories of foods which were popular in citizens were collected from shopping malls and large restaurants,including cereals and cereal products,meat and meat products,aquatic products,bean and nut products,eggs and egg products,milk and dairy products,potatoes and their products,sweets and preserved fruit,condiments,beverage,fruit and vegetables. The content of CML in each food samples was measured using enzyme linked immunosorbent assay( ELISA).Results ELISA results demonstrated that the CML contents of different foods varied greatly. The CML content was found to be the highest in condiments(( 628.60±194.61) mg/kg),followed by meat and meat products,sweets and preserved fruit,dairy products,cereals and cereal products,bean and nut products,aquatic products,eggs and egg products,potatoes and their products,beverage,fruit and vegetables,and liquid milk(( 3.39±0.98) mg/kg). There were statistically significant differences in the CML content between condiments,fruit and vegetables and other foods( P<0.05). The CML content was observed to be the highest in barbecued food( 44. 45 ± 11. 82) mg/kg),followed by deep-fried food( 36. 78 ± 7. 24 mg/kg),stir-fried food( 29. 83 ±8.39 mg/kg) and steamed and poached food( 16.64±5.33 mg/kg). The CML content showed statistically significant differences between barbecued food and deep-fried food( P<0.05),between deep-fried food and stir-fried food( P<0.05) as well as between stir-fried food and steamed and poached food( P< 0.01). Conclusions The content of CML is observed to be higher in the common foods in Shenzhen City. In terms of maintaining health by reducing the intake of exogenous AGEs,people should eat food with less oil and salt and food that has not been fermented and pickled for a long time,consume food that has been stir-fried or poached,and decrease the intake of deep-fried and barbecued food.
引文
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[16] Ott C,Jacobs K,Haucke E,et al. Role of advanced glycation endproducts in cellular signaling[J]. Redox Bio,2014,2(1):411.
[17]Poulsen MW,Hedegaard RV,Andersen JM,et al. Advanced glycationendproducts in food and their effects on health[J]. Food Chem Toxicol,2013,60(1):10-37.
[18]卞华伟,李玉婷,李冰,等.国内常见食品中羧甲基赖氨酸含量分析[J].现代食品科技,2014,30(11):223-228.
[19]李莉,刘斌,赵慧琴.超高效液相色谱-串联质谱法测定生活饮用水中二氯乙酸和三氯乙酸[J].实用预防医学,2016,23(2):229-231.
[20]Uribarri J,Woodruff S,Goodman S,et al. Advanced glycation endproducts in foods and a practical guide to their reduction in the diet[J].J Am Diet Assoc,2010,110(6):911-916.
[21]田秀梅,张银志,孙秀兰,等.培氟沙星抗体的制备及对鸡蛋样品中培氟沙星的酶联免疫法检测[J].分析科学学报,2013,29(3):371-375.
[22]Martín A Fern ndez-Baldo,Jorge G Fernández,Sirley V Pereira,etal.间接竞争酶联免疫吸附法应用于采后水果组织中葡萄孢菌的定量分析[J].保鲜与加工,2012,13(1):56-58.
[23]刘荟萃,李巨秀.麻花加工与贮藏过程中晚期糖基化末端产物(AGEs)的形成及抑制研究[J].现代食品科技,2014,30(1):30-36,84.
[2]Ulrich P,Cerami A. Protein glycation,diabetes,and aging[J]. RecentProg Horm Res,2001,56(1):1-21.
[3]Vlassara H,Uribarri J. Glycoxidation and diabetic complications:mod-ern lessons and a warning[J]. Rev Endocrin Metab Disord,2004,5:181-188.
[4]Goldin A,Beckman JA,Schmidt AM,et al. Advanced glycation endproducts:sparking the development of diabetic vascular injury[J]. Cir-culation,2006,114:597-605.
[5] Huebschmann AG,Regensteiner JG,Vlassara H,et al. Diabetes andadvanced glycoxidation end products[J]. Diabetes Care,2006,29:1420-1432.
[6]Bohlender JM,Franke S,Stein G,et al. Advanced glycation end prod-ucts and the kidney[J]. Am J Physiol Renal Physiol,2005,289:645-659.
[7]孟娟娟,齐宝宁,张志刚,等.咸阳市市区小学生丙烯酰胺膳食摄入量调查分析[J].实用预防医学,2014,21(9):1039-1041.
[8] Goldberg T,Cai WJ,Peppa MJ,et al. Advanced glycoxidation endproducts in commonly consumed foods[J]. J Am Diet Assoc,2004,104(8):1287-1291.
[9] Delgado-Andrade C,Seiquer I,Haro A,et al. Development of theMaillard reaction in foods cooked by different techniques[J]. FoodChem,2010,122:145-153.
[10]Hull GLJ,Woodside JV,Ames JM,et al. Nε-(carboxymethyl)lysinecontent of foods commonly consumed in a Western style diet[J]. FoodChem,2012,131(1):170-174.
[11]刘小立,徐建.深圳市居民膳食与营养状况调查报告(2011年)[M].长沙:湖南科学技术出版社,2014:31.
[12]Bucala R,Mitchell R,Arnold R,et al. Identification of the major siteof apolipoprotein-B modification by advanced glycosylation end products(AGEs)blocking uptake by the low density lipoprotein receptor[J]. JBiol Chem,1995,270:10828-10832.
[13]Uribarri J,del Castillo MD,de la Maza MP,et al. Dietary advancedglycation end products and their role in health and disease[J]. Adv Nu-tr,2015,6(4):461-473.
[14]Yamagishi S,Fukami K,Matsui T. Crosstalk between advanced glyca-tion end products(AGEs)-receptor RAGE axis and dipeptidyl peptidase-4-incretin system in diabetic vascular complications[J]. CardiovascDiabetol,2015,14(1):1-12.
[15]Takeuchi M,Takino J,Furuno S,et al. Assessment of the concentra-tions of various advanced glycation end-products in beverages and foodsthat are commonly consumed in Japan[J]. PLoS One,2015,10(3):e0118652.
[16] Ott C,Jacobs K,Haucke E,et al. Role of advanced glycation endproducts in cellular signaling[J]. Redox Bio,2014,2(1):411.
[17]Poulsen MW,Hedegaard RV,Andersen JM,et al. Advanced glycationendproducts in food and their effects on health[J]. Food Chem Toxicol,2013,60(1):10-37.
[18]卞华伟,李玉婷,李冰,等.国内常见食品中羧甲基赖氨酸含量分析[J].现代食品科技,2014,30(11):223-228.
[19]李莉,刘斌,赵慧琴.超高效液相色谱-串联质谱法测定生活饮用水中二氯乙酸和三氯乙酸[J].实用预防医学,2016,23(2):229-231.
[20]Uribarri J,Woodruff S,Goodman S,et al. Advanced glycation endproducts in foods and a practical guide to their reduction in the diet[J].J Am Diet Assoc,2010,110(6):911-916.
[21]田秀梅,张银志,孙秀兰,等.培氟沙星抗体的制备及对鸡蛋样品中培氟沙星的酶联免疫法检测[J].分析科学学报,2013,29(3):371-375.
[22]Martín A Fern ndez-Baldo,Jorge G Fernández,Sirley V Pereira,etal.间接竞争酶联免疫吸附法应用于采后水果组织中葡萄孢菌的定量分析[J].保鲜与加工,2012,13(1):56-58.
[23]刘荟萃,李巨秀.麻花加工与贮藏过程中晚期糖基化末端产物(AGEs)的形成及抑制研究[J].现代食品科技,2014,30(1):30-36,84.