Review of pentosidine and pyrraline in food and chemical models: formation, potential risks and determination

Review of pentosidine and pyrraline in food and chemical models: formation, potential risks and determination

Pyrraline and pentosidine are advanced Maillard reaction products derived from the reaction of glucose with the lysine amino group on proteins. They have been implicated in uremia, diabetes, and related complications, including inflammation, retinopathy, and nephropathy. This review focuses on the f...

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Veröffentlicht in:Journal of the science of food and agriculture 2018-07, Vol.98 (9), p.3225-3233
Hauptverfasser: Li, He, Yu, Shu‐Juan
Format: Artikel
Sprache:eng
Schlagworte:
Complications
determination
Diabetes mellitus
formation
Lysine
Maillard reaction
Maillard reaction products
Nephropathy
Organic chemistry
Pentosidine
potential risks
Proteins
pyrraline
Retinopathy
Uremia
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Zusammenfassung:Pyrraline and pentosidine are advanced Maillard reaction products derived from the reaction of glucose with the lysine amino group on proteins. They have been implicated in uremia, diabetes, and related complications, including inflammation, retinopathy, and nephropathy. This review focuses on the formation mechanism, human potential risks, and detections of pentosidine and pyrraline and lays the foundation for further study of pentosidine and pyrraline. © 2017 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.8853