Quantitation of α-Dicarbonyls, Lysine- and Arginine-Derived Advanced Glycation End Products, in Commercial Canned Meat and Seafood Products

Abstract

Commercial sterilization is a thermal processing method commonly used in low-acid canned food products. Meanwhile, heat treatment can significantly promote advanced glycation end product (AGE) formation in foodstuffs. In this research, the validated analytical methods have been developed to quantitate both lysine-and arginine-derived AGEs and their precursors, α-dicarbonyls, in various types of commercial canned meat and seafood products. Methylglyoxal-hydroimidazolone 1 was the most abundant AGEs found in the canned food products, followed by Nε-(carboxyethyl)lysine, Nε-(carboxymethyl)lysine, and glyoxal-hydroimidazolone 1. Correlation analysis revealed that methylglyoxal and glyoxal were only positively associated with the corresponding arginine-derived AGEs, while their correlations with the corresponding lysine-derived AGEs were not significant. Importantly, we demonstrated for the first time that total sugar and carbohydrate contents might serve as the potential markers for the prediction of total AGEs in canned meats and seafoods. Altogether, this study provided a more complete view of AGEs' occurrence in commercial canned food products.

Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices

“…These findings suggest that the generation of MGO may decrease under the condition of heat, given that 1,2-dicarbonyls serve as intermediates in the Maillard reaction. MGO may degrade under conditions of high temperatures, such as grilling, roasting, and frying [35]. However, the MGO contents in the present study were lower than the results of Yusufo glu et al [36] who reported that MGO in Turkish traditional sausage containing fruits ranged from 1.25 to 27.66 µg/g.…”

Berry anthocyanins prevent α‐dicarbonyls and advanced glycation end product formation in phosphate‐buffered saline‐based model systems, cookie and ground pork

“…The mixture was allowed to stand at room temperature for 20 h and then filtered through a nylon filter before analysis. The α‐dicarbonyl compounds in the samples were quantitated using an UPLC system (Acquity UPLC, Waters) coupled with a triple‐quadrupole tandem mass spectrometer (Xevo, TQD, Waters) as previously described (Lin et al., 2023). Chromatographic separations of the α‐dicarbonyl compounds were achieved using an Acquity BEH C18 column.…”

“…The dried residue was dissolved in 50% ACN and filtered through a 0.22 µm nylon filter before LC-MS analysis. Quantitation of dAGEs was performed using an UPLC system coupled with a triple quadrupole mass spectrometer as previously described (Lin et al, 2023). Chromatographic separations of dAGEs were achieved using an Acquity BEH amide column (2.1 × 100 mm, 1.7 µm, Waters).…”

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

“…The variations in the amounts of GO and MGO are dependent on their formation and reaction rate, which are influenced by various factors such as temperature and the presence of amino acids, proteins, fats, etc. [33,34]. The changes in GO and MGO levels before and after heating may differ due to the use of different ingredients and materials in the prefabricated fish products examined in this study.…”

“…Products stored at room temperature (14-23), regardless of the packaging form, had higher salt contents (4.91-11.52%). The vacuum-packaged products (24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34) for frozen storage exhibited reduced salt content ranging from 0.12% to 1.78%, demonstrating an extended shelf life. It is advisable to avoid the frequent consumption of snack products and salted fish products that are stored at room temperature to reduce excessive sodium intake.…”