Abstract
Nε-(carboxymethyl) lysine (CML) is the most abundant advanced glycation end product (AGE), and frequently selected as an AGEs marker in laboratory studies. In this paper, the formation and inhibition of Nε-(carboxymethyl)lysine in saccharide-lysine model systems during microwave heating have been studied. The microwave heating treatment significantly promoted the formation of CML during Maillard reactions, which was related to the reaction temperature, time and type of saccharide. The order of CML formation for different saccharides was lactose > glucose > sucrose. Then, the inhibition effect on CML by five inhibitors was further examined. According to the results, ascorbic acid and tocopherol did not affect inhibition of CML, in contrast, thiamin, rutin and quercetin inhibited CML formation, and the inhibitory effects were concentration dependent.
Highlights
Advanced glycation end products (AGEs) are a group of complex heterogeneous molecules, formed from the nonenzymatic reactions of sugars or their oxidation products with the free amino groups of proteins or the oxidation of lipids [1,2,3]
The Maillard reaction in food systems has a direct impact on the formation of CML in dietary foods, but few studies have been concentrated on the CML formation and inhibition mechanisms during microwave heating
Processing temperature is one of the most important factors during thermal treatment, Figure 1 shows the effect of water bath heating treatment on formation of CML in the saccharide-lysine model system below 100 °C
Summary
Advanced glycation end products (AGEs) are a group of complex heterogeneous molecules, formed from the nonenzymatic reactions of sugars or their oxidation products with the free amino groups of proteins or the oxidation of lipids [1,2,3]. As the most abundant AGE, CML, which was the first identified in dietary food, has been frequently selected as an AGE marker in laboratory studies [11,12,13]. Scheme 1 shows the possible pathway for the formation of CML in food systems. Possible pathway for the formation of CML in food systems. The Maillard reaction in food systems has a direct impact on the formation of CML in dietary foods, but few studies have been concentrated on the CML formation and inhibition mechanisms during microwave heating. The microwave heating method of synthesis of CML in saccharide-lysine model systems had been studied, including the determination of the formation of CML in saccharide-lysine model systems at temperature and time relevant to microwave heating treatment, as well as the inhibition mechasnism of five substances (ascorbic acid, tocopherol, thiamin, rutin and quercetin) on CML
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
