Journal
FOOD RESEARCH INTERNATIONAL
Volume 155, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2022.111099
Keywords
Enzymatic glycation; Non-enzymatic glycation; Health; Harm; Inhibit
Categories
Funding
- National Natural Science Foundation of China [32001705, 21908048]
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province [KF202009]
- State Key Laboratory of Marine Resource Utilization in South China Sea (Hainan University) [MRUKF2021002]
- HBUT National 111 Center for Cellular Regulation and Molecular Pharmaceutics [XBTK-2021003, XBTK-2020005]
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Glycated protein is a common substance formed by the combination of sugar and protein in the human body, with enzyme-catalyzed glycated proteins participating in biological activities. Non-enzymatic glycated protein is associated with diseases, but can be modified for utility value. This review discusses the effects of enzymatic glycated protein on human health and elucidates the inhibition methods of non-enzymatic glycated protein.
Glycated protein is a kind of substance that often exists in the human body through the combination of sugar and protein under enzyme or non-enzyme conditions. Enzyme-catalyzed glycated proteins are widely distributed in the human body and participate in life activities such as human growth and immune regulation. Non-enzymatic glycated protein is often related to cancer, aging, diabetes and other diseases, but in vitro non-enzymatic glycated protein has utility value after modification. This review not only discussed the effects of enzymatic glycated protein on human intestinal health, immune regulation and cancer prevention. The inhibition methods of non enzymatic glycated protein in food processing, digestion, absorption and metabolism were also elucidated.
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