Carboxymethyl lysine content in traditional Indian foods

被引：0

作者：

Arpitha, N. ^{[1
]}

Thanuja, K. ^{[1
]}

Jyothibai, P. ^{[1
]}

Prakruthi, M. ^{[1
]}

Gangadhariah, Mahesh H. ^{[2
]}

Lakshmi, A. Jyothi ^{[2
]}

Hebbar, H. Umesh ^{[3
]}

Kumar, B. S. Gnanesh ^{[4
]}

Sridevi, A. S. ^{[1
,2
]}

Nandini, C. D. ^{[1
]}

机构：

[1] CFTRI, CSIR, Dept Mol Nutr, Mysuru, India

[2] CFTRI, CSIR, Tradit Food & Appl Nutr, Mysuru, India

[3] CFTRI, CSIR, Dept Food Engn, Mysuru, India

[4] CFTRI, CSIR, Dept Biochem, Mysuru, India

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2024年 / 129卷

关键词：

Carboxymethyl lysine; Advanced glycation end products; Maillard reaction; Indian foods; Mass spectrometry; GLYCATION END-PRODUCTS; N-EPSILON-CARBOXYMETHYLLYSINE; MAILLARD REACTION; N-EPSILON-(CARBOXYMETHYL)LYSINE; MILK; SPECTROMETRY; SYSTEMS; DISEASE; MS/MS;

D O I：

10.1016/j.jfca.2024.106087

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Carboxymethyl lysine (CML), an advanced glycation end product (AGE), is formed in food systems due to processing conditions employed. Dietary AGEs, when ingested, add to the endogenous AGEs pool and can have health consequences. Hence, in the present work, traditionally consumed foods from India were determined for bound and free CML levels formed by various cooking methods. Ultra-high performance liquid chromatographymass spectrometry (UHPLC-MS/MS) with multiple reaction monitoring (MRM) was used to estimate the levels of CML for various food categories. In each category among the products tested, milk peda (Indian sweet) had a high amount of CML (230.4 +/- 14.65 mu g/g). Some of the food products which had significant amounts of CML are Panipuri (24.12 +/- 0.35 mu g/g), Curd rice (16.70 +/- 2.05 mu g/g), Pakoda (27.35 +/- 4.71 mu g/g), and roasted peanut (25.77 +/- 2.79 mu g/g). Correlating dietary CML consumption with various health parameters would help predict disease outcomes based on eating habits in the long run.

引用

页数：7

共 34 条

[1] Determination of N E⟩-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry [J].