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

J Sci Food Agric. 2018 Jul;98(9):3225-3233. doi: 10.1002/jsfa.8853. Epub 2018 Feb 22.

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.

Keywords: determination; formation; pentosidine; potential risks; pyrraline.

Publication types

  • Review

MeSH terms

  • Arginine / adverse effects
  • Arginine / analogs & derivatives*
  • Arginine / analysis
  • Arginine / chemistry
  • Cross-Linking Reagents
  • Diabetes Complications / chemically induced
  • Diabetes Mellitus / chemically induced
  • Food Analysis*
  • Glucose / chemistry
  • Glycation End Products, Advanced
  • Humans
  • Inflammation / chemically induced
  • Lysine / adverse effects
  • Lysine / analogs & derivatives*
  • Lysine / analysis
  • Lysine / chemistry
  • Molecular Structure
  • Norleucine / adverse effects
  • Norleucine / analogs & derivatives*
  • Norleucine / analysis
  • Norleucine / chemistry
  • Pyrroles / adverse effects*
  • Pyrroles / analysis*
  • Pyrroles / chemistry
  • Risk Factors
  • Uremia / chemically induced

Substances

  • Cross-Linking Reagents
  • Glycation End Products, Advanced
  • Pyrroles
  • 2-formyl-5-(hydroxymethyl)pyrrole-1-norleucine
  • Norleucine
  • Arginine
  • pentosidine
  • Glucose
  • Lysine