Formation and Inhibition of Nε-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems during Microwave Heating
by
Lin Li 1,2, Lipeng Han 1,2, Quanyi Fu 1, Yuting Li 1, Zhili Liang 1, Jianyu Su 1 and 
Bing Li 1,2,*
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.
Molecules 2012, 17(11), 12758-12770; https://doi.org/10.3390/molecules171112758
Received: 5 September 2012 / Revised: 21 September 2012 / Accepted: 10 October 2012 / Published: 31 October 2012
Nε-(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 Nε-(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.
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Keywords:
Nε-(carboxymethyl)lysine; microwave heating; formation; inhibition
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MDPI and ACS Style
Li, L.; Han, L.; Fu, Q.; Li, Y.; Liang, Z.; Su, J.; Li, B. Formation and Inhibition of Nε-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems during Microwave Heating. Molecules 2012, 17, 12758-12770.
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