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Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during comme

閱讀：439 發布時間：2018-01-16

The effect of commercial sterilization treatments on the levels of advanced glycation endproducts (AGEs) in meats was investigated. The amounts of both free and protein-bound Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) in beef (rump, ribeye, short plate), pork (hind leg, tenderloin, belly), and chicken (chicken breasts, drumsticks) were determined using an HPLC–MS/MS method. Beef and pork had a small proportion (raw b15%; sterilized b8%) of free AGEs compared to the total AGEs, but raw chicken breasts had very high levels of free CEL (7.12 ± 9.98 mg/kg; n = 13) with large biological variation compared to pork (0.19 ± 0.09 mg/kg; n = 9) and beef (0.44 ± 0.19 mg/kg; n = 9). Commercial sterilization (121 °C for 10 min) did not significantly affect the amounts of free CML or CEL, but led to about 0.6- to 3.6-fold increase of protein-bound CML and CEL. The amounts of protein and fat content in beef or pork had very little effect on the formation of protein-bound AGEs during sterilization process.（研究了商業滅菌法對肉類中晚期糖基化終末產物的影響。利用HPLC-MS/MS方法測定牛肉（臀肉,牛脊肉,胸腹肉）豬肉（后腿,里脊肉）雞肉（雞胸肉,雞腿）中自由基與蛋白結合CML和CEL含量。豬肉與牛肉有小比例的晚期糖基化終末產物,但是未加工的雞胸肉自由CEL含量高。商業滅菌（121℃ 10min）沒有對自由CML,CEL產生顯著的影響,但是使蛋白結合CML和CEL的量增加了0.6-3.6倍。牛肉或豬肉中的蛋白質和脂肪含量對在殺菌過程中形成蛋白質結合晚期糖基化終末產物的影響很小。）

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Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during comme

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