Formation and Inhibition of Nε-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems during Microwave Heating

doi:10.3390/molecules171112758

This article is

freely available
re-usable

Molecules 2012, 17(11), 12758-12770; doi:10.3390/molecules171112758

Article

Formation and Inhibition of N^ε-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems during Microwave Heating

Lin Li^1,2, Lipeng Han^1,2, Quanyi Fu¹, Yuting Li¹, Zhili Liang¹, Jianyu Su¹ and Bing Li^1,2,*

¹ College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China ² Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China

* Author to whom correspondence should be addressed.

Received: 5 September 2012; in revised form: 21 September 2012 / Accepted: 10 October 2012 / Published: 31 October 2012

Download PDF Full-Text [307 KB, uploaded 31 October 2012 09:36 CET]

Abstract: N^ε-(carboxymethyl) lysine (CML) is the most abundant advanced glycation end product (AGE), and frequently selected as an AGEs marker in laboratory studies. In this paper, the formation and inhibition of N^ε-(carboxymethyl)lysine in saccharide-lysine model systems during microwave heating have been studied. The microwave heating treatment significantly promoted the formation of CML during Maillard reactions, which was related to the reaction temperature, time and type of saccharide. The order of CML formation for different saccharides was lactose > glucose > sucrose. Then, the inhibition effect on CML by five inhibitors was further examined. According to the results, ascorbic acid and tocopherol did not affect inhibition of CML, in contrast, thiamin, rutin and quercetin inhibited CML formation, and the inhibitory effects were concentration dependent.

Keywords: N^ε-(carboxymethyl)lysine; microwave heating; formation; inhibition

Article Statistics

Click here to load and display the download statistics.

Cite This Article

MDPI and ACS Style

Li, L.; Han, L.; Fu, Q.; Li, Y.; Liang, Z.; Su, J.; Li, B. Formation and Inhibition of N^ε-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems during Microwave Heating. Molecules 2012, 17, 12758-12770.

AMA Style

Li L, Han L, Fu Q, Li Y, Liang Z, Su J, Li B. Formation and Inhibition of N^ε-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems during Microwave Heating. Molecules. 2012; 17(11):12758-12770.

Chicago/Turabian Style

Li, Lin; Han, Lipeng; Fu, Quanyi; Li, Yuting; Liang, Zhili; Su, Jianyu; Li, Bing. 2012. "Formation and Inhibition of N^ε-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems during Microwave Heating." Molecules 17, no. 11: 12758-12770.

Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert