生物體內梅納反應的化學與其抑制

Chemistry of the Maillard Reaction and its Inhibition in vivo

蔡志忠(Chi-Chung Tsai) ； 陳皓君(Hauh-Jyun Candy Chen)

《化學》 60卷3期 (2002/09) Pp. 335-349

https://doi.org/10.6623/chem.2002034

摘要

還原糖與蛋白質之胺基會進行非酵素性反應，使蛋白質產生褐色、螢光和交聯。非酵素性糖化反應,也稱為梅納反應。在人及動物體內的糖尿病併發症和一些老化疾病，均與梅納反應有關。這篇文章旨在回顧與梅納反應產物有關的化學及其與人類疾病之關係，以及一些梅納反應的抑制劑。還原糖與蛋白質之胺基反應先形成不穩定的烯胺，接著再重排生成穩定性高的阿瑪得利產物 (Amadori products)。從阿瑪得利產物所產生的不可逆性之高等糖化終產物 (advanced glycation end-products, AGEs) 包括N-ε-carboxymethyl-lysine (CML)、pyrraline、1-alkyl-2-formyl-3,4-diglucosylpyrrole (AFPG)、pentosidine、2-(2-furoyl)-4(5)-(2-furanyl)-1H-imidazole (FFI) 等。目前已知的高等糖化終產物形成的抑制劑，有阿斯匹林、氨基胍 (aminoguanidine, AMGN) 、亞硫酸鹽、螯合物、硫氫化合物、抗氧化劑、(±)-2-Isopropylidenehydrazono-4-oxo-thiazolidin-5-yl acetanilide (OPB-9195) 等，而這些抑制劑都還在動物實驗階段。

關鍵字

梅納反應 ； 老化 ； 糖尿病 ； 抑制劑

並列摘要

The reducing sugars react non-enzymatically with the amino groups of proteins, leading to browning, fluorescence, and cross-linking of proteins. Diabetic complications and some age-related diseases are related to the non-enzymatic reaction in vivo, also called the Maillard reaction. This article reviews chemistry of the Maillard reaction and its relation to human diseases. The unstable Schiff base generated from reducing sugars with amino groups of protein, rearranged to the stable Amadori products. Irreversible advanced glycation end-products (AGEs) derived from the Amadori products include CML, pyrraline, pentosidine, APFG, FFI, etc. Inhibitors of the Maillard reaction, such as aspirin, aminoguanidine, sulfite, chelators, sulhydryls, antioxidants, and OPB-9195, as shown in animal experiments, are also described.

並列關鍵字

Maillard reaction ； aging ； diabetes ； inhibition