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American Chemical Society, Journal of Agricultural and Food Chemistry, 22(58), p. 12036-12041, 2010

DOI: 10.1021/jf103353e

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

Journal article published in 2010 by Chou Srey, George L. J. Hull ORCID, Lisa Connolly, Christopher T. Elliott, Maria Dolores del Castillo, Jenny Ames
This paper is available in a repository.
This paper is available in a repository.

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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