期刊
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
卷 57, 期 -, 页码 56-63出版社
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2016.12.017
关键词
Advanced glycation end-products; Food analysis; Food composition; Carboxymethyllysine; Carboxyethyllysine; Fish; Heating; Biological variation; Ctenopharyngodon idellus; Clarias leather
资金
- National Key Research and Development Program of China [2016YFD0401501]
- Shanghai Ocean University [A1-0209-15-0903-4]
- Washington State University Agricultural Research Center
- [USDA-NIFA2011-68003-20096]
N-epsilon-Carboxymethyllysine (CML) and N-epsilon-carboxyethyllysine (CEL) are typical advanced glycation end products (AGEs) found in foods, which have been linked to various health risks. Little is known about AGEs formation in fish muscle and the variability in AGEs formation from one animal to another. In this study, free CML and CEL (glycated amino acids) and their protein-bound forms (protein glycation adducts) in fresh grass carp (Ctenopharyngodon idellus) and catfish (Clarias leather) muscle before and after heating (100 degrees C, 5, 10, 30 min) were determined by an HPLC-MS/MS method. High biological variation in CML and CEL levels was found between individual fish, particularly for CEL in catfish muscle [n = 21, free CEL 0.18-30.1(6.50 +/- 7.19) mg/kg; protein-bound CEL 0.48-8.63 (3.08 +/- 2.70) mg/kg]. Heating resulted in great increase of protein-bound CML (2.1-10.8 fold increase) and CEL (27%-242% increase) in fish muscle, but had little or no effect on free CML and CEL contents. Simple kinetic functions did not fit well for the formation rate of protein-bound AGEs during heating, although zero-order reaction fitted very well for some individual fish, which further indicated the complexity of AGEs formation and the strong impact of biological variation of individual fish on AGEs; formation. (C) 2016 Elsevier Inc. All rights reserved.
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