Effect of Inhibitor Compounds on Nε-(Carboxymethyl)lysine (CML) and Nε-(Carboxyethyl)lysine (CEL) Formation in Model Foods

Srey, Chou, Hull, George, Connolly, Lisa, Elliott, Christopher, del Castillo, Maria Dolores and Ames, Jenny (2010) Effect of Inhibitor Compounds on Nε-(Carboxymethyl)lysine (CML) and Nε-(Carboxyethyl)lysine (CEL) Formation in Model Foods. Journal of Agricultural and Food Chemistry, 58 (22). pp. 12036-12041. ISSN 0021-8561

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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 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.

Item Type:	Article
Uncontrolled Keywords:	advanced glycation endproducts (AGEs), advanced Iipoxidation endproducts (ALEs), N(epsilon)AGE/ALE inhibitors
Subjects:	B400 Nutrition C900 Others in Biological Sciences
Department:	Faculties > Health and Life Sciences > Applied Sciences
Depositing User:	Ay Okpokam
Date Deposited:	13 Dec 2011 17:09
Last Modified:	12 Oct 2019 18:25
URI:	http://nrl.northumbria.ac.uk/id/eprint/4025

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