title: Impact of Variety and Agronomic Factors on Crude Protein and Total Lysine in Chicory; N(ε)-Carboxymethyl-lysine-Forming Potential during Drying and Roasting.
abstract: During the heat treatment of coffee and its substitutes some compounds potentially deleterious to health are synthesized by the Maillard reaction. Among these, N(ε)-carboxymethyl-lysine (CML) was detected at high levels in coffee substitutes. The objective of this study was to evaluate the impact of changes in agricultural practice on the lysine content present in chicory roots and try to limit CML formation during roasting. Of the 24 varieties analyzed, small variations in lysine content were observed, 213 ± 8 mg/100 g dry matter (DM). The formation of lysine tested in five commercial varieties was affected by the nitrogen treatment with mean levels of 176 ± 2 mg/100 g DM when no fertilizer was added and 217 ± 7 mg/100 g DM with a nitrogen supply of 120 kg/ha. The lysine content of fresh roots was significantly correlated to the concentration of CML formed in roasted roots (r = 0.51; p < 0.0001; n = 76).
authors.affiliation: EGEAL Unit, Institut Polytechnique LaSalle Beauvais , 19 rue Pierre Waguet, 60026 Beauvais, France.
authors.forename: Grégory
authors.initials: G
authors.lastname: Loaëc
authors.affiliation: EGEAL Unit, Institut Polytechnique LaSalle Beauvais , 19 rue Pierre Waguet, 60026 Beauvais, France.
authors.forename: Céline
authors.initials: C
authors.lastname: Niquet-Léridon
authors.affiliation: Florimond-Desprez , 3 rue Florimond Desprez, 59242 Cappelle-en-Pévèle, France.
authors.forename: Nicolas
authors.initials: N
authors.lastname: Henry
authors.affiliation: EGEAL Unit, Institut Polytechnique LaSalle Beauvais , 19 rue Pierre Waguet, 60026 Beauvais, France.
authors.forename: Philippe
authors.initials: P
authors.lastname: Jacolot
authors.affiliation: EGEAL Unit, Institut Polytechnique LaSalle Beauvais , 19 rue Pierre Waguet, 60026 Beauvais, France.
authors.forename: Céline
authors.initials: C
authors.lastname: Jouquand
authors.affiliation: Leroux SAS , 84 rue François Herbo, 59310 Orchies, France.
authors.forename: Myriam
authors.initials: M
authors.lastname: Janssens
authors.affiliation: Laboratoire Régional de Recherche en Agro-alimentaire et en Biotechnologie, Institut Charles Viollette, GIS GENOCHIC, Université Lille1 Sciences et Technologies , Bâtiment SN2, 59655 Villeneuve d'Ascq, France.
authors.forename: Philippe
authors.initials: P
authors.lastname: Hance
authors.affiliation: Laboratoire Régional de Recherche en Agro-alimentaire et en Biotechnologie, Institut Charles Viollette, GIS GENOCHIC, Université Lille1 Sciences et Technologies , Bâtiment SN2, 59655 Villeneuve d'Ascq, France.
authors.forename: Thierry
authors.initials: T
authors.lastname: Cadalen
authors.affiliation: Laboratoire Régional de Recherche en Agro-alimentaire et en Biotechnologie, Institut Charles Viollette, GIS GENOCHIC, Université Lille1 Sciences et Technologies , Bâtiment SN2, 59655 Villeneuve d'Ascq, France.
authors.forename: Jean-Louis
authors.initials: JL
authors.lastname: Hilbert
authors.affiliation: Florimond-Desprez , 3 rue Florimond Desprez, 59242 Cappelle-en-Pévèle, France.
authors.forename: Bruno
authors.initials: B
authors.lastname: Desprez
authors.affiliation: EGEAL Unit, Institut Polytechnique LaSalle Beauvais , 19 rue Pierre Waguet, 60026 Beauvais, France.|Université Lille, Inserm , CHU Lille, U995 - LIRIC- Lille Inflammation Research International Center, F-59000 Lille, France.
authors.forename: Frédéric J
authors.initials: FJ
authors.lastname: Tessier
mesh_terms: D018651:Cichorium intybus / Q000737:chemistry*; D003069:Coffee / Q000737:chemistry; D005511:Food Handling; D008239:Lysine / Q000031:analogs & derivatives / Q000032:analysis / Q000737:chemistry*; D015416:Maillard Reaction; D010940:Plant Proteins / Q000737:chemistry*; D018517:Plant Roots / Q000737:chemistry
chemical_list: D003069:Coffee; D010940:Plant Proteins; C048496:N(6)-carboxymethyllysine; D008239:Lysine
keywords: Nε-carboxymethyl-lysine; agronomy; chicory; coffee substitute; lysine; proteins