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Formation of /Nε-(carboxymethyI)lysine and loss of lysine in casein glucose-Fatty acid model systems

Assar, Shima H.; Lima, Maria; Ames, Jennifer

Authors

Shima H. Assar

Maria Lima

Jennifer Ames



Abstract

Advanced glycation end-products (AGEs) and advanced lipoxidation 7nd-products (ALEs) form when proteins are heated with reducing sugar or lipid. Nε(Carboxymethyl)lysine (CML) is the most commonly studied AGE/ALE in foods, but the relative importance of dietary sugar and lipid as its precursors is uncertain. The aim of this stud°y was to determine the relative amounts of CML formed from fatty acid and glucose in a model food system. Model systems were prepared by heating casein (3.2%) with glucose or fatty acid (oleic, linoleic, linolenic, or arachidonic acid) (200 mM) or a mixture of glucose and linolenic acid (200 mM of each precursor) at 95 °C for up to 8 h. CML was determined by ultrapressure liquid chromatography-tandem mass spectrometry. The amount of CML formed from casein and glucose incubated at 95 °C for 8 h was 15-fold higher than that obtained when casein was heated with arachidonic acid under the same conditions. However, the loss of lysine in the casein-arachidonic acid incubations was 83% compared to 54% loss in the casein-glucose incubations. The loss of lysine in casein-fatty acid model systems increased with degree of unsaturation of the fatty acid. The formation of lipid peroxidation products during oxidation of fatty acids might be a potent factor for loss of lysine in the casein-fatty acid systems. © 2009 American Chemical Society.

Citation

Assar, S. H., Lima, M., & Ames, J. (2010). Formation of /Nε-(carboxymethyI)lysine and loss of lysine in casein glucose-Fatty acid model systems. Journal of Agricultural and Food Chemistry, 58(3), 1954-1958. https://doi.org/10.1021/jf903562c

Journal Article Type Article
Publication Date Feb 10, 2010
Journal Journal of Agricultural and Food Chemistry
Print ISSN 0021-8561
Electronic ISSN 1520-5118
Publisher American Chemical Society
Peer Reviewed Peer Reviewed
Volume 58
Issue 3
Pages 1954-1958
DOI https://doi.org/10.1021/jf903562c
Keywords advanced glycation end-products, advanced lipoxidation end-products, Nε-(carboxymethyl)-
lysine, ultrapressure liquid chromatography-tandem mass spectrometry, CML precursors
Public URL https://uwe-repository.worktribe.com/output/986338
Publisher URL http://dx.doi.org/10.1021/jf903562c




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