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

C. Srey, G.L.J. Hull, Lisa Connolly, Christopher Elliott, M.D. Del Castillo, Jennifer Ames

Research output: Contribution to journalArticlepeer-review

61 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 N-epsilon-(carboxymethyl)lysine (CML) and N-epsilon-(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
Original languageEnglish
Pages (from-to)12036-12041
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume58
Issue number22
DOIs
Publication statusPublished - 24 Nov 2010

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Chemistry(all)

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