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

Srey, Chou; Castillo, M. Dolores del; Department of Agriculture and Rural Development (Northern Ireland)

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

6 páginas, 5 figuras, 1 tabla.-- et al.

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Bibliographic Details
Main Authors:	Srey, Chou, Castillo, M. Dolores del
Other Authors:	Department of Agriculture and Rural Development (Northern Ireland)
Format:	artículo biblioteca
Language:	English
Published:	American Chemical Society 2010
Subjects:	Advanced glycation endproducts (AGEs), Advanced lipoxidation endproducts, Nε-(carboxymethyl)lysine (CML), Nε-(carboxyethyl)lysine (CEL), AGE/ALE inhibitors,
Online Access:	http://hdl.handle.net/10261/50264 http://dx.doi.org/10.13039/100009748
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spelling	dig-cial-es-10261-502642018-08-16T07:06:13Z Effect of Inhibitor Compounds on Nε-(Carboxymethyl)lysine (CML) and Nε-(Carboxyethyl)lysine (CEL) Formation in Model Foods Srey, Chou Castillo, M. Dolores del Department of Agriculture and Rural Development (Northern Ireland) Advanced glycation endproducts (AGEs) Advanced lipoxidation endproducts Nε-(carboxymethyl)lysine (CML) Nε-(carboxyethyl)lysine (CEL) AGE/ALE inhibitors 6 páginas, 5 figuras, 1 tabla.-- et al. 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 < 0.001) were observed between the cakes prepared using different proportions of cooking oil. The cakes containing oil generated greater concentrations of CML than sucrose. R-Tocopherol and rutin did not inhibit CML and CEL formation. In contrast, ferulic acid and thiamin, thiamin monophosphate, and thiamin pyrophosphate reduced CML and CEL formation. We thank the Department of Agriculture and Rural Development, Northern Ireland, for a studentship (to C.S). Peer reviewed 2012-05-28T13:16:42Z 2012-05-28T13:16:42Z 2010 artículo http://purl.org/coar/resource_type/c_6501 Journal of Agricultural and Food Chemistry 58(22): 12036-12041 (2010) 0021-8561 http://hdl.handle.net/10261/50264 10.1021/jf103353e 1520-5118 http://dx.doi.org/10.13039/100009748 en http://dx.doi.org/10.1021/jf103353e none American Chemical Society
institution	CIAL ES
collection	DSpace
country	España
countrycode	ES
component	Bibliográfico
access	En linea
databasecode	dig-cial-es
tag	biblioteca
region	Europa del Sur
libraryname	Biblioteca del CIAL España
language	English
topic	Advanced glycation endproducts (AGEs) Advanced lipoxidation endproducts Nε-(carboxymethyl)lysine (CML) Nε-(carboxyethyl)lysine (CEL) AGE/ALE inhibitors Advanced glycation endproducts (AGEs) Advanced lipoxidation endproducts Nε-(carboxymethyl)lysine (CML) Nε-(carboxyethyl)lysine (CEL) AGE/ALE inhibitors
spellingShingle	Advanced glycation endproducts (AGEs) Advanced lipoxidation endproducts Nε-(carboxymethyl)lysine (CML) Nε-(carboxyethyl)lysine (CEL) AGE/ALE inhibitors Advanced glycation endproducts (AGEs) Advanced lipoxidation endproducts Nε-(carboxymethyl)lysine (CML) Nε-(carboxyethyl)lysine (CEL) AGE/ALE inhibitors Srey, Chou Castillo, M. Dolores del Effect of Inhibitor Compounds on Nε-(Carboxymethyl)lysine (CML) and Nε-(Carboxyethyl)lysine (CEL) Formation in Model Foods
description	6 páginas, 5 figuras, 1 tabla.-- et al.
author2	Department of Agriculture and Rural Development (Northern Ireland)
author_facet	Department of Agriculture and Rural Development (Northern Ireland) Srey, Chou Castillo, M. Dolores del
format	artículo
topic_facet	Advanced glycation endproducts (AGEs) Advanced lipoxidation endproducts Nε-(carboxymethyl)lysine (CML) Nε-(carboxyethyl)lysine (CEL) AGE/ALE inhibitors
author	Srey, Chou Castillo, M. Dolores del
author_sort	Srey, Chou
title	Effect of Inhibitor Compounds on Nε-(Carboxymethyl)lysine (CML) and Nε-(Carboxyethyl)lysine (CEL) Formation in Model Foods
title_short	Effect of Inhibitor Compounds on Nε-(Carboxymethyl)lysine (CML) and Nε-(Carboxyethyl)lysine (CEL) Formation in Model Foods
title_full	Effect of Inhibitor Compounds on Nε-(Carboxymethyl)lysine (CML) and Nε-(Carboxyethyl)lysine (CEL) Formation in Model Foods
title_fullStr	Effect of Inhibitor Compounds on Nε-(Carboxymethyl)lysine (CML) and Nε-(Carboxyethyl)lysine (CEL) Formation in Model Foods
title_full_unstemmed	Effect of Inhibitor Compounds on Nε-(Carboxymethyl)lysine (CML) and Nε-(Carboxyethyl)lysine (CEL) Formation in Model Foods
title_sort	effect of inhibitor compounds on nε-(carboxymethyl)lysine (cml) and nε-(carboxyethyl)lysine (cel) formation in model foods
publisher	American Chemical Society
publishDate	2010
url	http://hdl.handle.net/10261/50264 http://dx.doi.org/10.13039/100009748
work_keys_str_mv	AT sreychou effectofinhibitorcompoundsonnecarboxymethyllysinecmlandnecarboxyethyllysinecelformationinmodelfoods AT castillomdoloresdel effectofinhibitorcompoundsonnecarboxymethyllysinecmlandnecarboxyethyllysinecelformationinmodelfoods
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Effect of Inhibitor Compounds on Nε-(Carboxymethyl)lysine (CML) and Nε-(Carboxyethyl)lysine (CEL) Formation in Model Foods

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