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

He Li, Shu-Juan Yu

Journal: Journal of the science of food and agriculture 2018;98(9):3225-3233

PMID: 29280151

Abstract

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.

Address: College of Food Science and Engineering, South China University of Technology, Guangzhou, China.; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China.

DOI: 10.1002/jsfa.8853

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https://doi.org/10.1002/jsfa.8853

MeSH Terms: Arginine, Cross-Linking Reagents, Diabetes Complications, Diabetes Mellitus, Food Analysis, Glucose, Glycation End Products, Advanced, Humans, Inflammation, Lysine, Molecular Structure, Norleucine, Pyrroles, Risk Factors, Uremia