Formation of advanced glycation end-products in fish muscle during heating: Relationship with fish freshness

Comparison of Free and Bound Advanced Glycation End Products in Food: A Review on the Possible Influence on Human Health

“…In contrast, free AGEs are more abundant in beer and soybean sources. , Free CML levels in Japanese soy sauces reached 340–656 μg/mL, which was more than 20 times higher than bound CML levels (5.9–10.6 μg/mL) . The contents of free CML in grass carp were higher than those of bound CML, whereas the contents of free CEL in raw catfish muscle were twice those of bound CEL. , Heat treatments in food processing greatly elevate the levels of bound AGEs, depending upon the temperature and duration. ,, The free CML and CEL in beef, chicken, and pork were essentially unchanged after sterilization at 110 °C for 10 min, whereas bound CML and CEL increased by 2–4-fold . After 5–30 min of heat treatment at 100 °C, the bound AGE content in grass carp increased from 6.5 to 12.3–28.6 mg/kg of protein, respectively. , The different changes between free and bound AGEs in meat during heat treatment could be attributed to the relatively lower content of free amino acids than proteins in meat.…”

“…These compounds are extensively detected in meat, dairy products, cereals, fruit, vegetables, bread, tea, sweets, soup, and sauces. − Mass spectrometry has been widely accepted for qualifying and quantifying AGEs. Extractions of free AGEs from food have been reported in several studies using ethanol, nonafluoropentanoic acid, or trichloroacetic acid. − Detection of the total amount of AGEs usually requires an extra acidic or enzymatic hydrolysis procedure, depending upon the acidic stability of AGEs. − After that, the amount of bound AGEs can be calculated by removing the free AGE concentration from the total AGE concentration (Figure S1 of the Supporting Information). , Many studies also measured the amount bound directly in the precipitate after trichloroacetic acid (TCA) precipitation and centrifugation. ,, However, some peptide-bound AGEs that may remain in the supernatant could escape from being detected. G-H1 and MG-H1, which were found to have a low reproduction after acid hydrolysis, were usually subjected to enzymatic hydrolysis using a mixture of proteases, including pepsin, aminopeptidase, and prolinase. , …”

“…26,27 Many studies also measured the amount bound directly in the precipitate after trichloroacetic acid (TCA) precipitation and centrifugation. 25,38,39 However, some peptide-bound AGEs that may remain in the supernatant could escape from being detected. G-H1 and MG-H1, which were found to have a low reproduction after acid hydrolysis, were usually subjected to enzymatic hydrolysis using a mixture of proteases, including pepsin, aminopeptidase, and prolinase.…”

Effect of oxidation and hydrolysis of porcine myofibrillar protein on Nε‐carboxymethyl‐lysine formation in model systems

“…CML can be generated from the Maillard reaction or via the reactions between lysine residue and dicarbonyl compounds (glyoxal, GO) of lipid degradation in meat products (Zhao et al, 2020). Niu et al(2017) investigated CML and N ϵ -carboxyethyl-lysine (CEL) contents in heat-treated and raw fish muscle as affected by fish freshness, which suggested that amounts of CML and CEL increased significantly as storage time increased (stored at 0°C for 21 days). Sun et al (2015) found that CML and CEL formation in ground beef basically fitted zeroorder reactions.…”

“…Niu et al . (2017) investigated CML and N ε ‐carboxyethyl‐lysine (CEL) contents in heat‐treated and raw fish muscle as affected by fish freshness, which suggested that amounts of CML and CEL increased significantly as storage time increased (stored at 0 °C for 21 days). Sun et al .…”