晚期糖基化终末产物形成结构及抑制机理的研究
摘要：AGEs是蛋白质的非酶糖基化反应的终产物，不仅由于于生物体内一系列化学反应而累积，有一部分来源于食源性摄取，由食品加工及贮存时产生。AGEs 能够影响蛋白质的结构和稳定性，诱导蛋白质发生交联损伤，进而改变了蛋白质的功能特性，影响到人类血管健康并且会诱导糖尿病以及糖尿病相关疾病。目前对于AGEs的作用机理的研究日渐深入，并且开发出了一部分化学合成抑制剂，但是化学合成抑制剂有较大的副作用，现科学家将目光转向了天然抑制剂，植物多酚是最为热门的研究对象，其安全无毒、副作用小以及良好的抗氧化性的特性使其具有良好的开发及应用前景。
关键词：AGEs；非酶糖基化；抑制剂；植物多酚
Formation and structure of advanced glycation end products Study on inhibition mechanism
Abstract: AGEs is the end product of protein non-enzymatic glycosylation reaction. It not only accumulates due to a series of chemical reactions in organisms, but also comes from foodborne intake and is produced during food processing and storage. AGEs can affect the structure and stability of protein, induce the cross-linking damage of protein, thereby changing the functional properties of protein, affecting human blood vessel health and inducing diabetes and diabetes related diseases. At present, the research on the action mechanism of ages is becoming more and more in-depth, and some chemical synthesis inhibitors have been developed, but chemical synthesis inhibitors have great side effects. Now scientists turn their attention to natural inhibitors. Plant polyphenols are the most popular research object, which are safe and non-toxic The characteristics of low side effects and good oxidation resistance make it have a good development and application prospect.
Key words: AGEs; non-enzymatic glycosylation;inhibitor; plant polyphenols
晚期糖基化终末产物（advanced glycosylation end products,AGEs）是非酶糖基化反应产生的终产物，在人体血液中的血清、组织中的生成是必然的。蛋白质的交联损伤有一部分是由糖基化造成的，它会使原本正常的蛋白质接结构经过反应转化为老年蛋白的结构，并且随着年龄的上升，体内AGEs会在体内不断积聚，该现象会导致人体血管壁的硬度增加[1]，骨代谢的失衡也是由于AGEs直接以及间接的作用，导致骨质疏松[2]。其次，AGEs还会影响到大脑中的星形胶质细胞，致使其发生一系列形态和功能上的变化。并且近年来，食源性AGEs在烘焙食品、奶制品等多种食品体系被检测出。经食物进入人体的AGEs，能引起炎症反应，改变葡萄糖水平，对糖尿病人和肾脏病人病情有一定影响。
AGEs的形成、结构特点及致病机理
1.1 AGEs的形成过程
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