Nε-(carboxymethyl)-l-lysine content in cheese, meat and fish products is affected by the presence of copper during elaboration process View Full Text


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Article Info

DATE

2017-08-01

AUTHORS

Sarahi Jaramillo Ortiz, Kazimierz Wrobel, Armando Gomez Ojeda, Francisco Javier Acevedo-Aguilar, Alma Rosa Corrales Escobosa, Eunice Yanez Barrientos, Ma Eugenia Garay-Sevilla, Katarzyna Wrobel

ABSTRACT

Formation of dietary advanced glycation end products has been extensively studied, principally with the aim to decrease their intake. In this work, the relationship between copper potentially present during food elaboration and Nε-(carboxymethyl)-l-lysine (CML) concentrations, has been examined for the first time. For CML determination, a reversed phase liquid chromatography-electrospray ionization-ion trap tandem mass spectrometry procedure, based on acid hydrolysis, ethyl chloroformate derivatization and quantification in MRM mode was set-up, yielding method quantification limit of 98 µg kg−1; copper was determined by ICP-MS. For eleven commercial cheeses, CML and Cu were found in the ranges 3.70–8.58 µg g−1 and 0.08–15.5 µg g−1, respectively, suggesting an inverse relation between these two parameters. For beef, chicken, Mexican pork “carnitas” and salmon, the CML concentration was lower in the item cooked in Cu casserole while element concentration was increased, as compared to this same raw material prepared in Teflon™ (except for “carnitas”). Concentration-dependent effect of Cu, manifest by decreased CML formation, was confirmed evaluating conversion percentage of chemically protected lysine (ZLys) to ZCML in the absence and in the presence of different Cu concentrations (50.0% and 20.4% conversion for Cu:ZLys molar ratio 0:1 and 0.04:1, respectively). Consistent results obtained in the analysis of three different sample types point to the inhibitory effect of copper during CML formation; however, it should be stressed that Cu is only one parameter within a complex set of factors/conditions involved in glycation process. Although better understanding of the observed effect at molecular level is needed, the results obtained in this work strongly suggest beneficial effect of copper, inhibiting glycation process during food elaboration. More... »

PAGES

225-234

References to SciGraph publications

  • 2014-04-07. Glycated albumin: an overview of the In Vitro models of an In Vivo potential disease marker in JOURNAL OF DIABETES & METABOLIC DISORDERS
  • 2014-11-27. Effect of different glycation agents on Cu(II) binding to human serum albumin, studied by liquid chromatography, nitrogen microwave-plasma atomic-emission spectrometry, inductively-coupled-plasma mass spectrometry, and high-resolution molecular-mass spectrometry in ANALYTICAL AND BIOANALYTICAL CHEMISTRY
  • 2008-04-04. Determination of Nɛ-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry in AMINO ACIDS
  • 2001-11. Copper, Cadmium, and Zinc Concentrations in Juvenile Chinook Salmon and Selected Fish-Forage Organisms (Aquatic Insects) in the Upper Sacramento River, California in WATER, AIR, & SOIL POLLUTION
  • 2010-12-17. Effect of Micronutrients on Methylglyoxal-Mediated In Vitro Glycation of Albumin in BIOLOGICAL TRACE ELEMENT RESEARCH
  • 2015-01-18. Inorganic Contaminants of Food as a Function of Packaging Features in FOOD PACKAGING HYGIENE
  • 2016-09-02. Formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in ground beef during heating as affected by fat, nitrite and erythorbate in JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • 2010-10-15. Health effects of dietary Maillard reaction products: the results of ICARE and other studies in AMINO ACIDS
  • 2013-02-13. Advanced glycation end products: role in pathology of diabetic cardiomyopathy in HEART FAILURE REVIEWS
  • 2014-11-30. Molybdenum and Copper in Four Varieties of Common Bean (Phaseolus vulgaris): New Data of Potential Utility in Designing Healthy Diet for Diabetic Patients in BIOLOGICAL TRACE ELEMENT RESEARCH
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    82 ionization-ion trap tandem mass spectrometry procedure
    83 items
    84 levels
    85 limit
    86 liquid chromatography-electrospray ionization-ion trap tandem mass spectrometry procedure
    87 lysine
    88 lysine concentration
    89 lysine content
    90 manifest
    91 mass spectrometry procedure
    92 materials
    93 meat
    94 method quantification limits
    95 mode
    96 molecular level
    97 observed effects
    98 parameters
    99 percentage
    100 phase liquid chromatography-electrospray ionization-ion trap tandem mass spectrometry procedure
    101 pork
    102 presence
    103 presence of copper
    104 procedure
    105 process
    106 products
    107 quantification
    108 quantification limits
    109 raw materials
    110 relation
    111 relationship
    112 results
    113 reversed phase liquid chromatography-electrospray ionization-ion trap tandem mass spectrometry procedure
    114 salmon
    115 same raw materials
    116 sample types
    117 set
    118 spectrometry procedure
    119 tandem mass spectrometry procedure
    120 time
    121 trap tandem mass spectrometry procedure
    122 types
    123 understanding
    124 work
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