Effect of inhibitor compounds on Nε-(carboxymethyl)lysine (CML) and Nε-(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 on Nε-(carboxymethyl)lysine (CML) and Nε-(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.
Institute of Agri-Food and Land Use, School of Biological Sciences, Queen's University Belfast, Northern Ireland BT9 5AG. chousrey@yahoo.fr
Chou
C
Srey
George L J
GL
Hull
Lisa
L
Connolly
Christopher T
CT
Elliott
M Dolores
MD
del Castillo
Jennifer M
JM
Ames
D005504:Food Analysis; D005511:Food Handling; D008239:Lysine / Q000031:analogs & derivatives* / Q000032:analysis / Q000037:antagonists & inhibitors
C054688:N(6)-(1-carboxyethyl)lysine; C048496:N(6)-carboxymethyllysine; D008239:Lysine