Food-derived
glycated phospholipids is potentially hazardous to
human health. However, there are few studies on the effects of lipids
on the formation of glycated phospholipids. In this work, two model
systems were established: (1) a model system including 1,2-dipalmitoyl-sn-glycero-3-phosphoethanolamine (PE), glucose, and Fenton
reagent and (2) a model system including PE, glucose, and five kind
of vegetable oils. The contents of carboxymethyl-PE, carboxyethyl-PE,
Amadori-PE, hydroxyl radical (OH•), glyoxal, and methylglyoxal
were determined with high-performance liquid chromatography mass spectrometry.
The results of the first model system showed that OH• oxidized
glucose to produce glyoxal and methylglyoxal, which then reacted with
PE to form carboxymethyl-PE and carboxyethyl-PE. OH• also oxidized
Amadori-PE to form carboxymethyl-PE. The results of the second model
system showed that vegetable oils with higher number of moles of carbon–carbon
unsaturated double bond in vegetable oil per kilogram could produce
more OH•, which promote the formation of carboxymethyl-PE and
carboxyethyl-PE by oxidizing glucose and oil. We elucidated the effects
of oils on the formation of glycated phospholipids in terms of OH•
and intermediates. This work will contribute to better understanding
the formation mechanism of glycated phospholipids with oil.