Inhibitory effect of sugarcane molasses extract on the formation of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine

Abstract

Molasses, the main byproduct of sugar production, is a well-known source of phenolic compounds. In this study, the effect of sugarcane molasses extract on the formation of N-(carboxymethyl)lysine (CML) and N-(carboxyethyl)lysine (CEL) was investigated in glucose-lysine model reaction systems. Results showed that sugarcane molasses extract significantly and dose dependently inhibited the formation of CML and CEL in model reaction systems. The antiglycation activities of sugarcane molasses extract were not only brought about by its antioxidant activities but also associated with its trapping abilities of reactive carbonyl species, such as glyoxal (GO) and methylglyoxal (MGO), the key intermediate compound for the formation of CML and CEL. Besides, the presence of sugarcane molasses extract effectively reduced the extent of browning. The present study emphasized the potential health effects of sugarcane molasses and the possibility of using byproducts as effective ingredients to reduce dietary Maillard reaction end products.

Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food

“…N e -(carboxymethyl)lysine (CML) (Fig. 4), an extensively studied and well-characterized AGE formed in food processing or in vivo, can be formed by both the reaction of -amino group in lysine with GO and the oxidation of fructoselysine [53] , while N e -(carboxyethyl) lysine can be produced primarily by the reaction of MGO and lysine residues [54] . Recently, the accumulation of AGEs in vivo has been considered as a major pathogenic process in diabetic complications, including retinopathy, cataracts and other health disorders, such as the growth and metastasis of malignant tumors, Alzheimer's disease, inflammation and atherosclerosis, as well as in normal aging [55,56] .…”

“…Recently, the accumulation of AGEs in vivo has been considered as a major pathogenic process in diabetic complications, including retinopathy, cataracts and other health disorders, such as the growth and metastasis of malignant tumors, Alzheimer's disease, inflammation and atherosclerosis, as well as in normal aging [55,56] . Therefore, in recent years, in order to seek ways to reduce AGE formation during thermal processing of food, investigations have been conducted with various plant extracts to observe their impact on AGEs formation and some suppression activity has been attributed to the large number of phenolic compounds they contain [53] .…”

“…A range of polyphenols have been reported for their inhibitory effects against AGE formation in both chemical models and food models [19,42,51,53,57,58] . In studies conducted using chemical models, Sang et al [57] found that below 37°C at pH 7.4, EGCG can trap GO and MGO, two intermediates for AGE formation, to form mono-and di-GO or MGO adducts, and the data from LC/MS and NMR indicated that C6 and C8 on the A-ring of EGCG were the key positions for trapping ( Fig.…”

“…First, free radicals formed during glycation might be scavenged by polyphenols due to their antioxidant activities, therefore subsequent AGE formation is inhibited. Second, the inhibition might also occur through the trapping of reactive carbonyl species by phenolic compounds [53] , or there might be a combined effect of both for the inhibitory actions. Several proanthocyanidins from cinnamon bark have been identified as inhibitors of specific AGE representatives, which were largely attributed to both their carbonyl scavenging abilities as well as antioxidant activities [59] .…”

Effect of fatty acids and triglycerides on the formation of lysine-derived advanced glycation end-products in model systems exposed to frying temperature

“…25,26 It has been proposed that the level of a-dicarbonyl compounds present in a food is linked to the formation of AGEs. 27,28 However, our understanding of the role of a-dicarbonyl compounds on the AGEs formation at high temperature is still fragmentary, especially in the complex food systems in which carbohydrate, protein or amino acids and oil exist and interact with each other.…”