Effect of Inhibitor Compounds on N ε-(Carboxymethyl)lysine (CML) and N ε-(Carboxyethyl)lysine (CEL) Formation in Model Foods
The possible adverse effects on health of diet-derived advanced glycation endproducts (AGEs) and advanced lipoxidation endproducts (ALEs) is of current interest. This study had the objective of determining the effects of the addition of AGE/ALE inhibitors and different types of sugar and cooking oil...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2010-11, Vol.58 (22), p.12036-12041 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Srey, Chou Hull, George L. J Connolly, Lisa Elliott, Christopher T del Castillo, M. Dolores Ames, Jennifer M |
| description | The possible adverse effects on health of diet-derived advanced glycation endproducts (AGEs) and advanced lipoxidation endproducts (ALEs) is of current interest. This study had the objective of determining the effects of the addition of AGE/ALE inhibitors and different types of sugar and cooking oil on N ε-(carboxymethyl)lysine (CML) and N ε-(carboxyethyl)lysine (CEL) formation in model foods (sponge cakes). The cake baked using glucose produced the highest level of CML (2.07 ± 0.24 mmol/mol lysine), whereas the cake baked using fructose produced the highest concentration of CEL (25.1 ± 0.15 mmol/mol lysine). There were no significant differences between CML concentrations formed in the cakes prepared using different types of cooking oil, but significant differences (P < 0.001) were observed between the cakes prepared using different proportions of cooking oil. The cakes containing oil generated greater concentrations of CML than sucrose. α-Tocopherol and rutin did not inhibit CML and CEL formation. In contrast, ferulic acid and thiamin, thiamin monophosphate, and thiamin pyrophosphate reduced CML and CEL formation. |
| doi_str_mv | 10.1021/jf103353e |
| format | Article |
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J ; Connolly, Lisa ; Elliott, Christopher T ; del Castillo, M. Dolores ; Ames, Jennifer M</creator><creatorcontrib>Srey, Chou ; Hull, George L. J ; Connolly, Lisa ; Elliott, Christopher T ; del Castillo, M. Dolores ; Ames, Jennifer M</creatorcontrib><description>The possible adverse effects on health of diet-derived advanced glycation endproducts (AGEs) and advanced lipoxidation endproducts (ALEs) is of current interest. This study had the objective of determining the effects of the addition of AGE/ALE inhibitors and different types of sugar and cooking oil on N ε-(carboxymethyl)lysine (CML) and N ε-(carboxyethyl)lysine (CEL) formation in model foods (sponge cakes). The cake baked using glucose produced the highest level of CML (2.07 ± 0.24 mmol/mol lysine), whereas the cake baked using fructose produced the highest concentration of CEL (25.1 ± 0.15 mmol/mol lysine). There were no significant differences between CML concentrations formed in the cakes prepared using different types of cooking oil, but significant differences (P < 0.001) were observed between the cakes prepared using different proportions of cooking oil. The cakes containing oil generated greater concentrations of CML than sucrose. α-Tocopherol and rutin did not inhibit CML and CEL formation. In contrast, ferulic acid and thiamin, thiamin monophosphate, and thiamin pyrophosphate reduced CML and CEL formation.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf103353e</identifier><identifier>PMID: 21043504</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Biological and medical sciences ; Food Analysis ; Food Chemistry/Biochemistry ; Food Handling ; Food industries ; Fundamental and applied biological sciences. 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The cake baked using glucose produced the highest level of CML (2.07 ± 0.24 mmol/mol lysine), whereas the cake baked using fructose produced the highest concentration of CEL (25.1 ± 0.15 mmol/mol lysine). There were no significant differences between CML concentrations formed in the cakes prepared using different types of cooking oil, but significant differences (P < 0.001) were observed between the cakes prepared using different proportions of cooking oil. The cakes containing oil generated greater concentrations of CML than sucrose. α-Tocopherol and rutin did not inhibit CML and CEL formation. In contrast, ferulic acid and thiamin, thiamin monophosphate, and thiamin pyrophosphate reduced CML and CEL formation.</description><subject>Biological and medical sciences</subject><subject>Food Analysis</subject><subject>Food Chemistry/Biochemistry</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Lysine - analogs & derivatives</subject><subject>Lysine - analysis</subject><subject>Lysine - antagonists & inhibitors</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0M9u1DAQBnALUdGlcOAFkC-I7iEwztiJc0TRFipt4QLnyPEfNavEXuxEYi-8Fa_BM-Gqy6JWnCyNf_pG8xHyisE7BiV7v3MMEAXaJ2TFRAmFYEw-JSvIn4UUFTsnz1PaAYAUNTwj5yUDjgL4ivzcOGf1TIOj1_526Ic5RNqGaR8WbxINnn6mv38Vl62KffhxmOx8exjX4yEN3tLL9ma7psqbh-iR2WRzFeKk5iHHDZ7eBGPHPAomvSBnTo3Jvjy-F-Tb1eZr-6nYfvl43X7YFgqhmQujBHJnZI2O9VDxUnPRGKxRls4KpkoOFmVdO6jKGoztdd_IRqGrJVrFNV6Qt_e5-xi-LzbN3TQkbcdReRuW1EmQvIIGqyzX91LHkFK0rtvHYVLx0DHo7truTm1n-_qYuvSTNSf5t94M3hyBSlqNLiqvh_TPIa8Q8xknp3TqdmGJPpfxn4V_AP3Cko4</recordid><startdate>20101124</startdate><enddate>20101124</enddate><creator>Srey, Chou</creator><creator>Hull, George L. 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Dolores ; Ames, Jennifer M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a309t-da534fd873f1b0642c459d37382fe51a240e3877f06270debcb989a3f783ea4c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Biological and medical sciences</topic><topic>Food Analysis</topic><topic>Food Chemistry/Biochemistry</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lysine - analogs & derivatives</topic><topic>Lysine - analysis</topic><topic>Lysine - antagonists & inhibitors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Srey, Chou</creatorcontrib><creatorcontrib>Hull, George L. J</creatorcontrib><creatorcontrib>Connolly, Lisa</creatorcontrib><creatorcontrib>Elliott, Christopher T</creatorcontrib><creatorcontrib>del Castillo, M. 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Agric. Food Chem</addtitle><date>2010-11-24</date><risdate>2010</risdate><volume>58</volume><issue>22</issue><spage>12036</spage><epage>12041</epage><pages>12036-12041</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The possible adverse effects on health of diet-derived advanced glycation endproducts (AGEs) and advanced lipoxidation endproducts (ALEs) is of current interest. This study had the objective of determining the effects of the addition of AGE/ALE inhibitors and different types of sugar and cooking oil on N ε-(carboxymethyl)lysine (CML) and N ε-(carboxyethyl)lysine (CEL) formation in model foods (sponge cakes). The cake baked using glucose produced the highest level of CML (2.07 ± 0.24 mmol/mol lysine), whereas the cake baked using fructose produced the highest concentration of CEL (25.1 ± 0.15 mmol/mol lysine). 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| source | MEDLINE; ACS Publications |
| subjects | Biological and medical sciences Food Analysis Food Chemistry/Biochemistry Food Handling Food industries Fundamental and applied biological sciences. Psychology Lysine - analogs & derivatives Lysine - analysis Lysine - antagonists & inhibitors |
| title | Effect of Inhibitor Compounds on N ε-(Carboxymethyl)lysine (CML) and N ε-(Carboxyethyl)lysine (CEL) Formation in Model Foods |
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