要 点：

油酸（oleic acid，OA）诱导活性自由基的形成和转化，参与美拉德反应（Maillard Reaction，MR）。

油酸会抑制葡萄糖氧化途径，但能促进糖基化途径形成果糖赖氨酸（fructosyllysine，FL）。

3-脱氧葡糖醛酮（3-Deoxyglucosone，3-DG）、D-葡萄糖苷和氧化镁（MgO）被确定为糖基化反应的关键产物。

由于晚期糖基化终产物（advanced glycation end-products，AGEs）与人体健康有关，特别是与脂类的参与有关，因此对食品加工中AGEs及其形成途径的相关研究逐渐增多。本研究中，沈阳农业大学食品学院的Xin Zhao、Xiaoyu Zhang和Ling Liu*等人分别通过电子自旋共振（electron spin resonance，ESR）和超高效液相色谱-串联质谱（ultra performance liquid chromatography-tandem mass spectrometry，UPLC-MS/MS）检测自由基和糖基化产物。利用重要中间体的相关性来解释油酸对糖基化产物及其途径的影响。

结果表明，油酸的参与降低了美拉德反应中稳定自由基和糖基化合物的含量。油酸氧化产生活性自由基，电子转移导致赖氨酸转变为自由基形式。这些自由基通过美拉德反应参与了葡萄糖与果糖赖氨酸的形成。油酸的参与可抑制葡萄糖自然氧化的方式，并促进从果糖赖氨酸到3-DG到荧光-AGEs的糖基化途径。正交投影对潜在结构的判别分析结果表明，3-DG、D-葡萄糖苷和甲基乙二醛是鉴别糖基化反应的关键产物。

Abstract

Effect of unsaturated fatty acids on glycation product formation pathways (Ⅰ) the role of oleic acid

Xin Zhao, Xiaoyu Zhang, Bo Ye, Haixia Yan, Yingbo Zhao, Ling Liu

Research on advanced glycation end-products (AGEs) and their formation pathways in food processing has gradually increased because AGEs are associated with human health, especially with involvement of lipids. In this study, radicals and glycation products were detected via electron spin resonance (ESR) and ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) respectively. The correlation of important intermediates was used to explain the effect of oleic acid (OA) on the glycation products and pathways. The results indicated OA participation decreased the content of stable radicals and glycosyl compounds in Maillard Reaction (MR). The oxidation of OA produced active radicals, and electron transfer caused lysine to transform radical form. These radicals participated in the formation of fructosyllysine (FL) with glucose (Glc) via the MR. The participation of OA is acted as inhibiting the way of Glc autoxidation and promoting the glycation pathway from FL to 3-deoxyglucosone (3-DG) to fluorescent-AGEs. Orthogonal projection to latent structures discriminant analysis results indicated that 3-DG, D-glucosone and methylglyoxal are key products in discriminating the glycation reaction.

该文章《Effect of unsaturated fatty acids on glycation product formation pathways (Ⅰ) the role of oleic acid》于《Food Research International》2020年7月出版。