Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine content of foods commonly consumed in a Northern Irish diet

Hull, George L J; Woodside, J. V.; Cuskelly, Geraldine; Ames, Jennifer M.

doi:10.1017/s0029665110002405

Cited by 2 publications

(2 citation statements)

References 2 publications

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“…For example, meat dishes contain 10.1−2354 mg/kg protein of CML, and the average CML content in dairy products is 5143.7 mg/kg protein, which is compared with 281.3, 25.2, and 26.6 mg/kg protein for the average CML content of cereals; potatoes, rice, and pasta; and fruits and vegetables, respectively. 51 The control samples showed a maximum absorption peak at 280 nm (Figures 6A and 6B) originating from Phe, Tyr, and Trp residues. 52 Glycation was found to increase the peaks at 280 nm and result in the formation of new peaks at approximately 320 and 430 nm, thus revealing the formation of UV MRPs with prolonged glycation times.…”

Section: ■ Results and Discussionmentioning

confidence: 95%

Digestibility of Glyoxal-Glycated β-Casein and β-Lactoglobulin and Distribution of Peptide-Bound Advanced Glycation End Products in Gastrointestinal Digests

Zhao

et al. 2017

J. Agric. Food Chem.

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This work reports the influence of glyoxal (GO)-derived glycation on the gastrointestinal enzymatic hydrolysis of β-lactoglobulin and β-casein. Reduced digestibility of glycated proteins was found in both gastric and intestinal stage. Distribution of Maillard reaction products in digests with different molecular weight ranges was investigated subsequently. The colorless and brown MRPs largely presented in the digests smaller than 20 kDa. However, the resistance of fluorescent advanced glycation end products (AGEs) to enzymatic hydrolysis gradually increased during glycation, rendering fluorescent AGEs largely present in the digests larger than 20 kDa. No free N (ε)-carboxymethyllysine (CML) was detected in digests. The relative amount of CML in digests larger than 1 kDa was higher than that of Lys, demonstrating the hindrance of CML to enzymatic hydrolysis. This study highlights the resistance of GO-derived AGEs to digestive proteases via blockage of tryptic cleavage sites or steric hindrance, which is a barrier to the absorption of dietary AGEs.

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Section: ■ Results and Discussionmentioning

confidence: 95%

Digestibility of Glyoxal-Glycated β-Casein and β-Lactoglobulin and Distribution of Peptide-Bound Advanced Glycation End Products in Gastrointestinal Digests

Zhao

et al. 2017

J. Agric. Food Chem.

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“…N ε -Carboxymethyllysine (CML) is one of the most commonly identified AGEs in foodstuffs. 31 However, analogously to FP, N-carboxymethylproline (CMP) must be regarded as more important in the context of beer. Similar to the formation of CML, CMP can be formed by oxidative fragmentation of the proline Amadori compound or by reaction with glyoxal and glycolaldehyde.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Investigations on the Maillard Reaction of Dextrins during Aging of Pilsner Type Beer

Rakete

Klaus

Glomb

2014

J. Agric. Food Chem.

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Although Maillard reaction plays a pivotal role during preparation of food, only few investigations concerning the role of carbohydrate degradation in beer aging have been carried out. The formation of Maillard specific precursor structures and their follow-up products during degradation of low molecular carbohydrate dextrins in the presence of proline and lysine was studied in model incubations and in beer. Twenty-one α-dicarbonyl compounds were identified and quantitated as reactive intermediates. The oxidative formation of 3-deoxypentosone as the precursor of furfural from oligosaccharides was verified. N-Carboxymethylproline and N-formylproline were established as novel proline derived Maillard advanced glycation end products. Formation of N-carboxymethylproline and furfural responded considerably to the presence of oxygen and was positively correlated to aging of Pilsner type beer. The present study delivers an in-depth view on the mechanisms behind the formation of beer relevant aging parameters.

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N^ε-(carboxymethyl)lysine and N^ε-(carboxyethyl)lysine content of foods commonly consumed in a Northern Irish diet

Cited by 2 publications

References 2 publications

Digestibility of Glyoxal-Glycated β-Casein and β-Lactoglobulin and Distribution of Peptide-Bound Advanced Glycation End Products in Gastrointestinal Digests

Digestibility of Glyoxal-Glycated β-Casein and β-Lactoglobulin and Distribution of Peptide-Bound Advanced Glycation End Products in Gastrointestinal Digests

Investigations on the Maillard Reaction of Dextrins during Aging of Pilsner Type Beer

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