Determination of Nϵ-carboxymethyllysine in milk products by a modified reversed-phase HPLC method

Drusch, Stephan; Faist, Veronika; Erbersdobler, Helmut F.

doi:10.1016/s0308-8146(98)00244-1

Cited by 119 publications

(92 citation statements)

References 15 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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“…(Assar et al 2009;Hartkopf et al 1994). Other foods that are high in AGEs include many commercial breakfast cereals (DelgadoAndrade et al 2006), roasted nuts and seeds (Yaacoub et al 2008), ice cream (Drusch et al 1999), and barbecue sauces (Chao et al 2009). High concentrations of methylglyoxal, an intermediate product of the Maillard reaction, are found in commercial soft drinks that contain high fructose corn syrup (Tan et al 2010).…”

Section: Role Of Food-derived Ages In Ageingmentioning

confidence: 99%

Advanced glycation End-products (AGEs): an emerging concern for processed food industries

et al. 2015

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The global food industry is expected to increase more than US $ 7 trillion by 2014. This rise in processed food sector shows that more and more people are diverging towards modern processed foods. As modern diets are largely heat processed, they are more prone to contain high levels of advanced glycation end products (AGEs). AGEs are a group of complex and heterogeneous compounds which are known as brown and fluorescent cross-linking substances such as pentosidine, non-fluorescent cross-linking products such as methylglyoxal-lysine dimers (MOLD), or non-fluorescent, non-cross linking adducts such as carboxymethyllysine (CML) and pyrraline (a pyrrole aldehyde). The chemistry of the AGEs formation, absorption and bioavailability and their patho-biochemistry particularly in relation to different complications like diabetes and ageing discussed. The concept of AGEs receptor -RAGE is mentioned. AGEs contribute to a variety of microvascular and macrovascular complications through the formation of cross-links between molecules in the basement membrane of the extracellular matrix and by engaging the receptor for advanced glycation end products (RAGE). Different methods of detection and quantification along with types of agents used for the treatment of AGEs are reviewed. Generally, ELISA or LC-MS methods are used for analysis of foods and body fluids, however lack of universally established method highlighted. The inhibitory effect of bioactive components on AGEs by trapping variety of chemical moieties discussed. The emerging evidence about the adverse effects of AGEs makes it necessary to investigate the different therapies to inhibit AGEs.

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“…Во многих исследованиях опреде-ление конечных продуктов гликирования производилось с помощью иммунологического анализа [21,22], но полу-ченные данные не обладали значимой чувствительностью и специфичностью [23][24][25][26][27][28]. Наиболее точным методом является хроматография с масс-спектрометрической детекцией и количественной оценкой использования стабильных изотопов в качестве заменяемых стандартов, особенно жидкостная хроматография с тандемной масс-спектрометрией [29,30].…”

Section: конечные продукты гликированияunclassified

Predictors and diagnosis of cardiac autonomic nervous dysfunction in patients with type 1 and type 2 diabetes mellitus

et al. 2017

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ОсложненияComplications нижение вариабельности сердечного ритма (ВСР) является предиктором внезапной сер-дечной смерти, что было известно китайским врачам уже в третьем веке нашей эры: «Если пульс регу-лярен, как стук дятла или капель дождя о крышу, то па-циент умрет в течение четырех дней». В отечественной литературе до последнего времени изменения сердеч-ной мышцы у пациентов с нарушением углеводного об-мена именовали диабетической дистрофией миокарда, что было предложено еще в 1935 г. Лангом Г.Ф. [1]. ЭпидемиологияАнализ результатов эпидемиологических исследова-ний диабетической автономной нейропатии затруднен в связи с различием критериев отбора пациентов и ме-тодов исследования, что ведет к существенной разнице полученных результатов [2].Фактическая распространенность диабетической кардиоваскулярной автономной нейропатии (ДКАН) не установлена. Признается, что она зависит от воз-

show abstract

Determination of Nϵ-carboxymethyllysine in milk products by a modified reversed-phase HPLC method

Cited by 119 publications

References 15 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

Advanced glycation End-products (AGEs): an emerging concern for processed food industries

Predictors and diagnosis of cardiac autonomic nervous dysfunction in patients with type 1 and type 2 diabetes mellitus

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