Kinetics of Nε-(carboxymethyl)lysine formation in aqueous model systems of sugars and casein

Nguyên, Hà Trần; Fels‐Klerx, H.J. van der; Boekel, M.A.J.S. van

doi:10.1016/j.foodchem.2015.06.110

Cited by 62 publications

(47 citation statements)

References 34 publications

(55 reference statements)

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“…As shown in Figs. 4 and 5, the effect of the cooking time and temperature on the CML content is really distinct, this result support the previous research that temperature and duration of heat application affect AGE generation in foods during cooking (Goldberg et al 2004;Jimenez-Castano et al 2005;Nguyen et al 2016). Birlouez-Aragon et al (2010) showed that a diet of high-heat-treated foods increases markers associated with an enhanced risk of type 2 diabetes and cardiovascular diseases in healthy people.…”

Section: Discussionsupporting

confidence: 85%

“…Glyoxal, which can be formed from glucose oxidation and lipid peroxidation, can also react directly with the e-amino group of lysine to form CML (Ames 2008). Hence, the accumulation of CML is easy, especially at high temperature conditions (Nguyen et al 2016). It is also clear that the proteins and lipids present in food have an obvious effect on the CML concentration.…”

Section: ;mentioning

confidence: 99%

“…Hence, the accumulation of CML is easy, especially at high temperature conditions (Nguyen et al . ). It is also clear that the proteins and lipids present in food have an obvious effect on the CML concentration.…”

Section: Introductionmentioning

confidence: 97%

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Assessment of the Concentration of Advanced Glycation End Products in Traditional Chinese Foods

Kang

et al. 2016

Journal of Food Processing and Preservation

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Advanced glycation end products (AGEs) are common by‐products of food preparation and are associated with an increased risk of diabetes and uremia. The objective of this investigation is to determine the level of crosslinked AGEs (AGE‐fl) and Nε‐(carboxymethyl)lysine (CML) in 24 kinds of foods consumed in China. AGE‐fl and CML contents were compared, and the effects of culinary treatments and food composition on their abundance were investigated. The results showed that the composition of the foods strongly influences the CML and AGE concentrations (P < 0.05), but no obvious correlation was found between the contents of AGE‐fl and CML. Along with dehydration, compared with main reactions caused by heating, oxidation effectively contributes to CML production, and the correlation coefficient between the peroxide value (POV) and the CML content is 0.86. These data can be used for improving the culinary treatment methods of foods common in the Chinese cuisine. Practical Applications The amount of crosslinked AGEs in 24 kinds of Chinese foods and effects of culinary treatment methods and material composition were investigated. These data can be used for improving the culinary treatment methods of foods common in Chinese cuisine and other cuisines.

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Section: Discussionsupporting

confidence: 85%

Section: ;mentioning

confidence: 99%

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Assessment of the Concentration of Advanced Glycation End Products in Traditional Chinese Foods

Kang

et al. 2016

Journal of Food Processing and Preservation

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“…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%

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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“…Lysine-derived AGEs are not only generated from the degradation of Amadori products (fructoselysine) during the Maillard reaction, but also through the direct reaction between lysine and reactive dicarbonyl compounds, such as glyoxal (GO), methylglyoxal (MGO), and 3-deoxyglucosone (3-DG). [14][15][16] Furthermore, it has been reported that the reaction of lysine with GO, MGO and 3-DG contributes to the formation of CML, CEL and pyrraline, respectively. 5,[17][18][19] Amadori products (APs) are the rst stable intermediates generated during the initial stages of the Maillard reaction, which can then be converted into a large number of downstream products.…”

Section: Introductionmentioning

confidence: 99%

Effect of fatty acids and triglycerides on the formation of lysine-derived advanced glycation end-products in model systems exposed to frying temperature

Wang

McClements

et al. 2019

RSC Adv.

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Kinetics of Nε-(carboxymethyl)lysine formation in aqueous model systems of sugars and casein

Cited by 62 publications

References 34 publications

Assessment of the Concentration of Advanced Glycation End Products in Traditional Chinese Foods

Assessment of the Concentration of Advanced Glycation End Products in Traditional Chinese Foods

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

Effect of fatty acids and triglycerides on the formation of lysine-derived advanced glycation end-products in model systems exposed to frying temperature

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