Investigation of Advanced Glycation End-Products, α-Dicarbonyl Compounds, and Their Correlations with Chemical Composition and Salt Levels in Commercial Fish Products

Abstract

The contents of free and protein-bound advanced glycation end-products (AGEs) including Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL), along with glyoxal (GO), methylglyoxal (MGO), chemical components, and salt in commercially prepared and prefabricated fish products were analyzed. Snack food classified as commercially prepared products exhibited higher levels of GO (25.00 ± 3.34–137.12 ± 25.87 mg/kg of dry matter) and MGO (11.47 ± 1.39–43.23 ± 7.91 mg/kg of dry matter). Variations in the contents of free CML and CEL increased 29.9- and 73.0-fold, respectively. Protein-bound CML and CEL in commercially prepared samples were higher than those in raw prefabricated ones due to the impact of heat treatment. Levels of GO and MGO demonstrated negative correlations with fat (R = −0.720 and −0.751, p < 0.05) in commercially prepared samples, whereas positive correlations were observed (R = 0.526 and 0.521, p < 0.05) in raw prefabricated ones. The heat-induced formation of protein-bound CML and CEL showed a negative correlation with the variations of GO and MGO but was positively related to protein levels in prefabricated products, suggesting that GO and MGO may interact with proteins to generate AGEs during heating. The influence of NaCl on the formation of GO and MGO exhibited variations across different fish products, necessitating further investigation.

Liquid Chromatography with Tandem Mass Spectrometry Analysis of Carboxymethyl Lysine in Indonesian Foods

“…The fish samples used in this study were mostly of small-size fish, such as tilapia, ikan bilis, ikan kembung , and processed fish, such as salted fish, processed milkfish ( bandeng pindang ), and fish crackers. Salt could increase the CML content through glucose dehydration [ 35 ].…”

“…This may be due to the fact that even though flour is added to the tempeh, tempe mendoan has a shorter cooking time than tempe goreng (fried tempeh). Besides high heating temperature and low water content, longer cooking time contributes to AGE formation in foods [ 4 , 15 , 20 , 35 ].…”

“…Food preparation has an influence on AGEs’ content through the browning effect and fluorescence formation. Dry-heat cooking techniques such as deep-frying, roasting, baking, and grilling increase the level of AGEs [ 34 ] up to 100-fold from that in untreated food [ 6 , 35 ]. High amounts of fat, animal protein, and cereals are known to result in higher AGEs content as compared to vegetables, fruits, and coffee [ 6 , 35 , 36 ].…”

“…Dry-heat cooking techniques such as deep-frying, roasting, baking, and grilling increase the level of AGEs [ 34 ] up to 100-fold from that in untreated food [ 6 , 35 ]. High amounts of fat, animal protein, and cereals are known to result in higher AGEs content as compared to vegetables, fruits, and coffee [ 6 , 35 , 36 ]. Manufactured foods such as processed nuts and canned meat have high AGEs content [ 37 ].…”

“…Manufactured foods such as processed nuts and canned meat have high AGEs content [ 37 ]. Apart from the process of food preparation, it is known that the storage of foods also affects the AGEs content [ 35 ].…”