Isotope dilution ESI-LC-MS/MS for quantification of free and total Nε-(1-Carboxymethyl)-l-Lysine and free Nε-(1-Carboxyethyl)-l-Lysine: Comparison of total Nε-(1-Carboxymethyl)-l-Lysine levels measured with new method to ELISA assay in gruel samples

Tareke, Eden; Forslund, Anna; Lindh, Christian; Fahlgren, Christer; Östman, Elin

doi:10.1016/j.foodchem.2013.07.003

Cited by 40 publications

(41 citation statements)

References 33 publications

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“…Following hydrolysis, extraction of CML was performed using solid-phase extraction (TELOS neo PCX, Teknolab Sorbent AB, Västra Frölunda, Sweden). The SPE extracts were then evaporated to dryness, reconstituted in 200 μl 5 mM NFPA in H 2 O, and analyzed using LC-MS/MS (Tareke et al 2013). …”

Section: Sample Preparationmentioning

confidence: 99%

“…The MS/MS was run in positive electrospray ionization ion trap mode, detecting two selected reaction monitoring (SRM) transitions for CML and two for the internal standard. Solid phase extraction, chromatographic parameters, ion source parameter, and the SRM transitions are the same as described by Tareke et al 2013.…”

Section: Quantification Of Total CML By Lc-ms/msmentioning

confidence: 99%

“…Therefore, there is an urgent need to address this issue. Hence, quantification of CML as one of the significant AGEs in milk products and as a disputed issue has been carried out by either immunochemical or instrumental methods (Hull et al 2012;Troise et al 2015;Ahmed et al 2005;Takeuchi et al 2015;Drusch et al 1999;Fenaille et al 2006;Bosch et al 2007;Hartkopf et al 1994;Tareke et al 2013;Dittrich et al 2006;Schwarzenbolz et al 2016;Plaza et al 2016). A problem, however, is that comparison of the results obtained by the two groups of methods is not possible since the results are reported in different units (kilounits/100 g food and mg/kg food).…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, accurate data on CML concentration in foods based on a reliable instrumental method such as LC-MS/MS is very limited. Higher sensitivity and accuracy, better reproducibility, and no need for derivatization are the advantages of LC-MS/MS (Poulsen et al 2013;Tareke et al 2013;Troise et al 2015). Although a few studies reporting concentration of CML in food model systems can be found (Lima et al 2010;Nguyen et al 2016), the data on CML concentration in real complex food systems especially during storage is scarce.…”

Section: Introductionmentioning

confidence: 99%

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The Impact of Different Drying Techniques and Controlled Storage on the Development of Advanced Glycation End Products in Skim Milk Powders Using Isotope Dilution ESI-LC-MS/MS

Aalaei

Sjöholm

Rayner

et al. 2017

Food Bioprocess Technol

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The impact of different drying techniques and storage conditions on the formation of carboxymethyl lysine (CML) as an advanced glycation end product (AGE) was investigated in various pilot-scale produced skim milk powders (SMP). CML, an indicator of advanced stages of the Maillard reaction, was analyzed by isotope dilution ESI-LC-MS/MS after drying and at intervals during storage for 200 days. The aim of this study is to increase the awareness that the development of AGEs can be hindered by controlled storage, which is mostly neglected at the domestic level by the consumers. Pilot-scale freeze-dryer, spray-dryer, and drumdryer were utilized for manufacturing SMPs. The storage was designed in such a way that it simulated how an average consumer keeps the dried products at home, specifically after opening the packages and how the products may be exposed to unfavorable conditions. To do so, four storage conditions including two temperatures (20°C, 30°C) and two relative humidities RH (33%, 52%) were studied and CML formation was monitored using LC-MS/MS. Our results show that the spray-dried samples developed two times higher CML after 200 days, compared to the freeze-dried samples, and this value was 1.6 times for the drum-dried samples. Storage at 52% RH developed 9.8-10 times more CML in the samples, in comparison with 33% RH, at the same storage temperature (P < 0.05). Our findings demonstrate that AGEs, molecules suspected to be involved in risks factors for auto-immune diseases, may be formed during storage of SMPs after opening the packages by the consumers.

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Section: Sample Preparationmentioning

confidence: 99%

Section: Quantification Of Total CML By Lc-ms/msmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Impact of Different Drying Techniques and Controlled Storage on the Development of Advanced Glycation End Products in Skim Milk Powders Using Isotope Dilution ESI-LC-MS/MS

Aalaei

Sjöholm

Rayner

et al. 2017

Food Bioprocess Technol

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show abstract

“…Существуют данные по результатам изучения со-держания КМЛ на примере десяти коммерческих детских смесей для искусственного вскармливания (4 -в сухом и 6 -в жидком виде) от трех производи-телей [69]. Концентрации КМЛ значительно разнятся, охватывая широкий диапазон от 50 до 500 мг/кг белка.…”

Section: российский вестник перинатологии и педиатрии 2018; 63:(4) Runclassified

Maillard Reactions – An Important Factor of the Safety and Quality of Infant Formula

Николаевич¹,

Колин²,

Николаевна³

2018

Ross. vestn. perinatol. pediatr.

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The physicochemical properties of infant adapted milk formulae that affect their tolerability and effectiveness depend on the composition and quality of the raw ingredients, the production process, the storage conditions and the quality control of the finished products. The technology of manufacturing a powdered infant formula includes a variety of methodsfor processing componentsthat make up its composition, including raw milk. This processing is accompanied by a noticeable change in a number of physical, chemical and biological properties of the individual components of milk, their loss, the formation of fundamentally new chemical compounds. The most frequent reactions observed during the heat treatment of milk include the formation of bonds between reactive carbonyl groups of the sugar and the amino groups of amino acids, followed by the appearance of a large number of low- and high-molecular compounds, the so-called Maillard Reaction Products(MRP). The study of MRP in recent years hasincreasingly attracted the attention of medical practitioners because of the discovery of these compounds in infant formula and their potential danger to children’s health. This review provides evidence that powdered infant adapted formulae produced with an original technology based on whole goat milk with a native ratio of the main groups of milk proteins(whey – 20% and casein – 80%) have a minimum potential for unwanted effects associated with MRP.

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Effect of alkylresorcinols on the formation of Nε‐(carboxymethyl)lysine and sensory profile of wheat bread

Liu

Yang

Hao

et al. 2020

Food Science & Nutrition

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Alkylresorcinols (ARs) are important bioactive components in wheat bran which have been used as biomarkers for whole grain wheat consumption. In this study, the impact of ARs on the formation of Nε‐(carboxymethyl)lysine (CML), the main component of dietary advanced glycation end products which could induce chronic disease was analyzed. Moreover, the influence of the addition of ARs on the sensory profiles of wheat bread was evaluated. ARs supplementation (0.03%, 0.1%, and 0.3% w/w) could significantly decrease the formation of CML by 21.70%, 35.11%, and 42.18%, respectively, compared with the control. Moreover, ARs‐supplemented bread achieved a higher score in overall acceptability and buttery‐like aroma through sensory evaluation. The volatile compounds in bread supplemented with ARs were characterized by headspace solid phase microextraction‐gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS), among which acetoin, 2,3‐butanedione, 3‐methyl‐1‐butanol, 2‐phenylethanol, and 2‐methylbutanal were confirmed as the main volatile compounds through determination of odor activity value. In addition, ARs supplementation had no negative impact on the chewiness, hardness, and springiness of bread. These findings demonstrated that ARs could be applied as potential food additives to improve the quality and sensory profile of bread.

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Isotope dilution ESI-LC-MS/MS for quantification of free and total Nε-(1-Carboxymethyl)-l-Lysine and free Nε-(1-Carboxyethyl)-l-Lysine: Comparison of total Nε-(1-Carboxymethyl)-l-Lysine levels measured with new method to ELISA assay in gruel samples

Cited by 40 publications

References 33 publications

The Impact of Different Drying Techniques and Controlled Storage on the Development of Advanced Glycation End Products in Skim Milk Powders Using Isotope Dilution ESI-LC-MS/MS

The Impact of Different Drying Techniques and Controlled Storage on the Development of Advanced Glycation End Products in Skim Milk Powders Using Isotope Dilution ESI-LC-MS/MS

Maillard Reactions – An Important Factor of the Safety and Quality of Infant Formula

Effect of alkylresorcinols on the formation of Nε‐(carboxymethyl)lysine and sensory profile of wheat bread

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