Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Volume 71, Issue 6, Pages 706-714Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/09637486.2020.1712683
Keywords
Non-nutritive sweeteners; advanced glycation end-products (AGEs); protein-bound fluorescent AGEs; N epsilon-carboxymethyllysine; N epsilon-carboxyethyllysine
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Funding
- University of South Australia Teaching and Research grant
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This study investigated the role of non-nutritive sweeteners in the formation of advanced glycation end-products (AGEs) and their reactive intermediates using endogenous and exogenous models. In the endogenous model, xylitol and sorbitol formed similar levels of reactive intermediates compared to sucralose. Protein-bound fluorescent AGEs, N-epsilon-carboxymethyllysine (CML), and N-epsilon-carboxyethyllysine (CEL) levels in the xylitol and sorbitol treatment were significantly higher compared to the sucralose treatment. In the exogenous model, sucralose treatment showed significantly higher glyoxal and fructosamine levels compared to xylitol and sorbitol, respectively. However, protein-bound fluorescent AGEs, CML, and CEL were lower in the sucralose treatment compared to other sugar treatments. The data suggest that the structure of sugar alcohols which are similar to reducing sugars may contribute to the formation of AGEs and their reactive intermediates in the endogenous model. The long-term effects of non-nutritive sweeteners consumption on AGEs formation and health implications should be verified with population studies.
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