A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products

Zhu, Zongshuai; Huang, Ming; Cheng, Yiqun; Khan, Iftikhar Ali; Huang, Jichao

doi:10.1016/j.tifs.2020.01.021

Cited by 65 publications

(28 citation statements)

References 91 publications

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“…However, MR has been also widely reported to lead to the simultaneous formation of potentially toxic and mutagenic compounds during high-temperature heating procedures . Among these, advanced glycation end products (AGEs) are a class of structurally diverse, chemically stable, and harmful end products mainly produced at the last stage of MR. AGEs have been implicated in the development or progression of many chronic diseases, such as inflammation, metabolic disorders, and cancer. − Typically, N ε -carboxymethyllysine (CML) and N ε -carboxyethyllysine (CEL) have been the most studied AGEs and are often used as the markers/indicators of reflecting AGE levels in processed foods . Heat-processed foods, such as baked and fried foods, are common sources of AGEs, and there has been a clear upward trend in the consumption of these foods in China in recent years.…”

Section: Introductionmentioning

confidence: 99%

Development of an Isotope Dilution UHPLC–QqQ-MS/MS-Based Method for Simultaneous Determination of Typical Advanced Glycation End Products and Acrylamide in Baked and Fried Foods

Cheng

Wang

Zhang

et al. 2021

J. Agric. Food Chem.

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In this work, a stable isotope dilution ultrahigh-performance liquid chromatography triple quadrupole tandem mass spectrometry (UHPLC–QqQ-MS/MS) method was developed and validated for simultaneous determination of N ε-(carboxymethyl)lysine (CML), N ε-(carboxyethyl)lysine (CEL), and acrylamide (AA) in baked and fried foods. Ground food samples were extracted with acetone followed by two parallel assays. In assay A, a cleanup procedure based on dispersive solid-phase extraction was conducted for AA, free CML, and CEL analysis using the supernatant. In assay B, a multistep process including reduction, protein precipitation, acid hydrolysis, and solid-phase extraction was conducted for bound CML and CEL analysis using precipitation. The developed method was validated in terms of linearity, sensitivity (limit of detection, LOD; limit of quantitation, LOQ), accuracy, and precision. The results showed that the method had a wide linear range (0.25–500 ng/mL for CML and CEL, 0.5–500 ng/mL for AA), low LOD and LOQ (0.47–0.94 and 1.52–1.91 μg/kg, respectively), and good linearity (R 2 > 0.999). The recovery test on baby biscuit and French fries samples showed the recovery rates of 90.2–108.3% for CML, 89.0–106.1% for CEL, and 94.5–112.3% for AA with satisfactory precision (relative standard deviation (RSD) < 10%). Finally, the developed method was successfully applied to 11 baked and fried food samples, and total CML, CEL, and AA contents varied in the ranges of 4.07–35.88 mg/kg, 1.99–14.49 mg/kg, and 5.56–506.64 μg/kg, respectively. Therefore, the isotope dilution UHPLC–QqQ-MS/MS method developed herein is promising for routine analysis of CML, CEL, and AA in baked and fried foods.

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Section: Introductionmentioning

confidence: 99%

Development of an Isotope Dilution UHPLC–QqQ-MS/MS-Based Method for Simultaneous Determination of Typical Advanced Glycation End Products and Acrylamide in Baked and Fried Foods

Cheng

Wang

Zhang

et al. 2021

J. Agric. Food Chem.

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“…The water holding capacity of braised chicken declined after heat treatment probably as a result of protein oxidation. 27,28 Sobral et al 17 reviewed the heat cooking condition effects on meat protein oxidation and found that the oxidized proteins were correlated with water loss after thermal processing. Meanwhile, the thermal treatment of meat products produced a large number of carbonyls and promoted the Maillard reaction and protein oxidation product formation, which further increased the water loss.…”

Section: Resultsmentioning

confidence: 99%

“…Their results also indicated that the cooking loss was increased with an increased cooking time. The water holding capacity of braised chicken declined after heat treatment probably as a result of protein oxidation 27, 28 . Sobral et al 17 .…”

Section: Resultsmentioning

confidence: 99%

N^ε‐carboxymethyllysine and N^ε‐carboxyethyllysine kinetics and water loss analysis during chicken braising

et al. 2020

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BACKGROUND: Braised chicken is one of the well-known traditional processed meat products in China. However, reports are scarce with respect to the formation of N ɛ-carboxymethyllysine (CML) and N ɛ-carboxyethyllysine (CEL) during chicken braising. Furthermore, braising for a long time and using high-temperature process will result in water loss. However, the relationship between water loss and advanced glycation end products (AGEs) kinetics is limited. The present study aimed to investigate the relationship between water loss and kinetics of free and protein-bound CML and CEL in braised chicken under different braising conditions (60-100°C for 5-60 min). RESULTS: Levels of free and protein-bound CML and CEL were found to increase with heating time and temperature. The correlation coefficient (r 2) was largest at zero-order reaction (free CML: r 2 = 0.908-0.954, protein-bound CML: r 2 = 0.901-0.958, free CEL: r 2 = 0.952-0.973, protein-bound CEL: r 2 = 0.959-0.965). The activation energy was 44.158 ± 3.638 kJ mol −1 for free CML, 40.041 ± 3.438 kJ mol −1 for protein-bound CML, 40.971 ± 0.334 kJ mol −1 for free CEL and 40.247 ± 0.553 kJ mol −1 for protein-bound CEL. Furthermore, with the increase of braising time and temperature, the drip loss and cooking loss also became aggravated. A significant positive correlation between water loss and AGEs levels during braising was observed by Pearson's correlation analysis (P < 0.05). CONCLUSION: We conclude that the levels of free and protein-bound CML and CEL during braising were different, although they all met zero-order reaction kinetics. Water loss was probably one of the main reasons for the formation of AGEs during chicken braising.

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“…Cooking meat at high temperatures may cause the formation of heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbon (PAHs) in addition to advanced glycation end products (AGEs), which are associated with various potential health hazards, such as the increased risk of chronic diseases and several types of cancer. These contaminant compounds are traditionally extracted, identified, and characterised using chromatographic methods and mass spectrometry (Dong et al 2020;Sobral et al 2018;Zhang et al 2020b;Zhu et al 2020). Numerous studies have indicated that HAA, PAH, and AGE contents vary according to, among others, the heating method used for cooking meat, and that higher temperatures result in higher amounts of these compounds.…”

Section: Changes In Nutritional Qualitymentioning

confidence: 99%

Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

Hassoun

Aït‐Kaddour

Sahar

et al. 2020

Food Bioprocess Technol

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Thermal treatments are often applied during processing or preparation of muscle foods aiming to both improve the palatability and organoleptic properties and to ensure the safety of the treated food. However, the application of inappropriate or severe thermal treatments can lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as meat and meat products. The impact of traditional and new heat processing technologies (e.g. microwaving, ohmic, and radio frequency heating) on meat quality has been widely assessed by a wide range of conventional methods, such as sensory, microbiological, and physicochemical methods. Due to the destructive nature and the time required to perform these assessments, alternative online methods are highly needed in order to achieve continuous monitoring through online applications. In this review paper, both traditional and new heat processing methods and their impact on the quality of meat will be first briefly presented. The methods and techniques that have been applied to monitor changes induced by application of thermal treatments will be then discussed. The main focus will be put on the application of spectroscopic techniques, as rapid and non-destructive methods compared to most conventional techniques. Finally, future trends and possible applications and research directions will be suggested.

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A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products

Cited by 65 publications

References 91 publications

Development of an Isotope Dilution UHPLC–QqQ-MS/MS-Based Method for Simultaneous Determination of Typical Advanced Glycation End Products and Acrylamide in Baked and Fried Foods

Development of an Isotope Dilution UHPLC–QqQ-MS/MS-Based Method for Simultaneous Determination of Typical Advanced Glycation End Products and Acrylamide in Baked and Fried Foods

N^ε‐carboxymethyllysine and N^ε‐carboxyethyllysine kinetics and water loss analysis during chicken braising

Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

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A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products

Cited by 65 publications

References 91 publications

Development of an Isotope Dilution UHPLC–QqQ-MS/MS-Based Method for Simultaneous Determination of Typical Advanced Glycation End Products and Acrylamide in Baked and Fried Foods

Development of an Isotope Dilution UHPLC–QqQ-MS/MS-Based Method for Simultaneous Determination of Typical Advanced Glycation End Products and Acrylamide in Baked and Fried Foods

Nε‐carboxymethyllysine and Nε‐carboxyethyllysine kinetics and water loss analysis during chicken braising

Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

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N^ε‐carboxymethyllysine and N^ε‐carboxyethyllysine kinetics and water loss analysis during chicken braising