白內障是糖尿病引發出的一種常見徵狀，而箇中的因由，事實上是與我們日常生活息息相關的。447Please respect copyright.ＰＥＮＡＮＡPY4a4eahkJ
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（圖2）我們眼睛的Lens部位之所以呈透明，主要是因為裡頭一種名為Crystallin的蛋白質所致。447Please respect copyright.ＰＥＮＡＮＡ1k5AKCZkj6
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氨基酸組合成一起的話，我們會稱之為蛋白質。447Please respect copyright.ＰＥＮＡＮＡhXEyZgRHSE
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而糖尿病所引起的白內障，就是糖份與Crystallin蛋白質的氨基酸產生反應，形成淡黃色的物質所致。447Please respect copyright.ＰＥＮＡＮＡq9GiYOCbWN
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（圖3）氨基酸與某類別的糖份在高溫處理下，便會產生啡色物質及帶有香味等等的化學物，這個過程又稱之為梅納反應 (Maillard reaction);447Please respect copyright.ＰＥＮＡＮＡpxxIvZKQNS
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雖然梅納本人發佈梅納反應結果的時候，隻字沒有提及過會在食物上產生。447Please respect copyright.ＰＥＮＡＮＡN7MTsJ0jPF
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而糖尿病白內障的形成，原理跟梅納反應非常接近，同樣是血糖與Crystallin氨基酸產生啡黃色物質所致。447Please respect copyright.ＰＥＮＡＮＡEa7haOLUyQ
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不同的是，白內障整個過程是長期在37度裡頭發生，而我們日常煮食/焗麵包/燒烤的溫度大多情況下會比37度為高，故此眼睛產生啡黃色物質的速度亦比較緩慢。447Please respect copyright.ＰＥＮＡＮＡvDGbXxaUUV
447Please respect copyright.ＰＥＮＡＮＡuvGnh91tzB
有科學家亦曾嘗試將牛及人類的眼睛晶片放在陰暗位置的糖水裡10個月，其分離出的淡黃色物質，跟患有白內障的眼睛晶片所分離出的是一模一樣。447Please respect copyright.ＰＥＮＡＮＡCZQrZSTQnW
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蛋白質產生出來後，細胞會有機制會將其毀滅，然後再產生新的蛋白質;447Please respect copyright.ＰＥＮＡＮＡbJxlZJbHpr
尤其是蛋白質出現不正常的改變或損毀的時候，這過程尤為重要。447Please respect copyright.ＰＥＮＡＮＡ3xM8GweWb3
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而眼睛晶片的Crystallin蛋白質，因為天生屬於「毀滅然後再生」極為緩慢的一群，因此就算遭受到糖份改造，細胞亦沒能作出處理及更正。447Please respect copyright.ＰＥＮＡＮＡB7f8SwY5jn
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除眼睛晶片外，紅血球亦是遭受糖份梅納反應影響的一群。因此很多時候，某類別被糖份改造的紅血球含量會成為探測糖尿病的指標。447Please respect copyright.ＰＥＮＡＮＡxaNbFXTjMI
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如果想我快啲出文的話，請入去Penana網站科普專欄–薯不揀單俾一個like以及Bookmark，這對我非常之重要。447Please respect copyright.ＰＥＮＡＮＡMhWFFli4aH
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Link: https://www.penana.com/story/66244/%E7%A7%91%E6%99%AE%E5%B0%88%E6%AC%84-%E8%96%AF%E4%B8%8D%E6%8F%80%E5%96%AE/toc447Please respect copyright.ＰＥＮＡＮＡcVUZvKAa6W
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同時亦可以在Penana網站裡按「買一嚿/半嚿薯仔」，以課金的方式推動我繼續搜羅資料寫文，多謝。447Please respect copyright.ＰＥＮＡＮＡWuyjJbAx4l
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Link:447Please respect copyright.ＰＥＮＡＮＡklCHQHe95U
https://www.penana.com/user/27349/%E8%96%AF%E4%BB%94%E8%81%9E%E8%8C%B1%E8%8E%89/portfolio447Please respect copyright.ＰＥＮＡＮＡL6ZsvfxQxs
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除非Facebook及IG重開侵侵的account，否則我的IG將不會再作更新，只會寄居本土LIHKG及Penana。447Please respect copyright.ＰＥＮＡＮＡ7U4ov056oY
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Ref1:https://onlinelibrary.wiley.com/doi/full/10.1002/anie.201308808447Please respect copyright.ＰＥＮＡＮＡtYC87baJfi
Ref2:https://science.sciencemag.org/content/211/4481/491/tab-pdf447Please respect copyright.ＰＥＮＡＮＡXX7W3hDMjb
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