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

Chou Srey, George Hull, Lisa Connolly, Christopher Elliott, Maria Dolores del Castillo, Jenny Ames

Research output: Contribution to journalArticlepeer-review

57 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)12036-12041
JournalJournal of Agricultural and Food Chemistry
Volume58
Issue number22
DOIs
Publication statusPublished - 2010

Fingerprint Dive into the research topics of 'Effect of Inhibitor Compounds on Nε-(Carboxymethyl)lysine (CML) and Nε-(Carboxyethyl)lysine (CEL) Formation in Model Foods'. Together they form a unique fingerprint.

Cite this