Simultaneous analysis of lysine, Nɛ-carboxymethyllysine and lysinoalanine from proteins

Bosch, Lourdes; Sanz, M. Luz; Montilla, Antonia; Alegrı́a, Amparo; Farré, R.; Castillo, María Dolores del

doi:10.1016/j.jchromb.2007.10.011

Cited by 22 publications

(8 citation statements)

References 51 publications

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“…The CML concentration in the reference sample was 228.81 ± 11.44 mg/kg protein, and our results for skim milk powders before the storage (t = 0) are within the reported range of previous studies on milk and milk powder (Fenaille et al 2006;Bosch et al 2007;Hull et al 2012;Troise et al 2015;Drusch et al 1999) ( Table 1). …”

Section: Initial CMLsupporting

confidence: 90%

“…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%

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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: Initial CMLsupporting

confidence: 90%

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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“…One representative AGE, N e -(carboxymethyl)lysine (CML), formed from the reaction of GO and MGO with lysine (Bosch, et al, 2007). Although these polymeric products contribute to product flavor, which is linked to the color and texture of foodstuffs (Martins, Jongen, & van Boekel, 2000;Sharma, Kaur, Thind, Singh, & Raina, 2015;Wang, Qian, & Yao, 2011), they are also associated with some aged-related diseases in vivo.…”

mentioning

confidence: 99%

Main anthraquinone components in Aloe vera and their inhibitory effects on the formation of advanced glycation end-products

Kang

Zhao

et al. 2016

Journal of Food Processing and Preservation

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Food heating process causes increased protein glycation and the formation of advanced glycation endproducts (AGEs) which related with diabetes and ageing. Aloe vera (A. vera) extract is a potent antioxidant with established effects attributed largely to a key ingredient anthraquinone. This study investigated the inhibitory ability of the three anthraquinones from A. vera on the formation of AGEs in a heated model system at 70°C. Anthraquinones, including aloe‐emodin (AED), emodin (ED), and chrysophanol (CSN), were extracted from A. vera and analyzed by ultra‐high performance liquid chromatography‐tandem mass spectrometry. Under optimal extraction conditions, the extraction yield of the anthraquinones was 4.377 mg/g. Anthraquinones showed good inhibition toward the formation of glycation products; the inhibition rates of AED, ED, and CSN on crosslinked AGEs were 46.48%, 66.38%, and 57.32% at 10 μM concentrations. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis images also proved that the anthraquinones could significantly inhibit crosslinked AGE formation in a time‐dependent manner. ED showed higher inhibitory ability than AED and CSN on the formation of Nɛ‐(carboxymethyl)lysine and crosslinked AGEs. The results indicate that the antiglycation properties of these anthraquinones are likely related to the phenolic hydroxyl groups in their structures, but this ability is not related to their antioxidant activity, which probably depends on the whole structure of the quinone. Generally, the anthraquinones in A. vera, especially ED, can effectively inhibit AGE formation and reduce protein crosslinking during food processing, even at low concentration. Practical applications The inhibitory effects of three anthraquinones extracted from Aloe vera on the formation of AGEs were investigated in a heated model system. The results indicate Aloe can be used as an effective inhibitor of glycation products in food processing, moreover, this research can be useful for finding suitable nature inhibitors of AGEs for food processing.

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“…In recent years, several studies were focused on the main AGEs, such as N ϵ ‐(carboxymethyl)lysine (CML) and N ϵ ‐(carboxyethyl)lysine (CEL) . However, this is not to be sneezed at, as some minor AGEs, like pentosidine and pyrraline, have been understated within the study of all AGEs.…”

Section: Introductionmentioning

confidence: 99%

Review of pentosidine and pyrraline in food and chemical models: formation, potential risks and determination

2018

J Sci Food Agric

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Pyrraline and pentosidine are advanced Maillard reaction products derived from the reaction of glucose with the lysine amino group on proteins. They have been implicated in uremia, diabetes, and related complications, including inflammation, retinopathy, and nephropathy. This review focuses on the formation mechanism, human potential risks, and detections of pentosidine and pyrraline and lays the foundation for further study of pentosidine and pyrraline. © 2017 Society of Chemical Industry.

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Simultaneous analysis of lysine, Nɛ-carboxymethyllysine and lysinoalanine from proteins

Cited by 22 publications

References 51 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

Main anthraquinone components in Aloe vera and their inhibitory effects on the formation of advanced glycation end-products

Review of pentosidine and pyrraline in food and chemical models: formation, potential risks and determination

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