title: Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization.
abstract: The effect of commercial sterilization treatments on the levels of advanced glycation endproducts (AGEs) in meats was investigated. The amounts of both free and protein-bound N(ε)-carboxymethyllysine (CML) and N(ε)-carboxyethyllysine (CEL) in beef (rump, ribeye, short plate), pork (hind leg, tenderloin, belly), and chicken (chicken breasts, drumsticks) were determined using an HPLC-MS/MS method. Beef and pork had a small proportion (raw <15%; sterilized <8%) of free AGEs compared to the total AGEs, but raw chicken breasts had very high levels of free CEL (7.12±9.98 mg/kg; n=13) with large biological variation compared to pork (0.19±0.09 mg/kg; n=9) and beef (0.44±0.19 mg/kg; n=9). Commercial sterilization (121°C for 10 min) did not significantly affect the amounts of free CML or CEL, but led to about 0.6- to 3.6-fold increase of protein-bound CML and CEL. The amounts of protein and fat content in beef or pork had very little effect on the formation of protein-bound AGEs during sterilization process.
authors.affiliation: College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China.
authors.forename: Xiaohua
authors.initials: X
authors.lastname: Sun
authors.affiliation: Department of Biological System Engineering, Washington State University, Pullman, WA 99164-6120, USA.
authors.forename: Juming
authors.initials: J
authors.lastname: Tang
authors.affiliation: College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China.
authors.forename: Jing
authors.initials: J
authors.lastname: Wang
authors.affiliation: School of Food Science, Washington State University, Pullman, WA 99164-6376, USA. Electronic address: rasco@wsu.edu.
authors.forename: Barbara A
authors.initials: BA
authors.lastname: Rasco
authors.affiliation: College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China.
authors.forename: Keqiang
authors.initials: K
authors.lastname: Lai
authors.affiliation: College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; School of Food Science, Washington State University, Pullman, WA 99164-6376, USA. Electronic address: yiqunh@hotmail.com.
authors.forename: Yiqun
authors.initials: Y
authors.lastname: Huang
mesh_terms: D000818:Animals; D002417:Cattle; D002645:Chickens; D005504:Food Analysis; D005519:Food Preservation; D008239:Lysine / Q000031:analogs & derivatives* / Q000737:chemistry; D008460:Meat / Q000032:analysis*; D013242:Sterilization; D013552:Swine
chemical_list: C000612723:N(6)-carboxyethyllysine; C048496:N(6)-carboxymethyllysine; D008239:Lysine
keywords: Advanced glycation endproduct; Beef; Carboxyethyllysine; Carboxymethyllysine; Chicken; Pork