Formation of Three Selected AGEs and their Corresponding Intermediates in Aldose- and Ketose-lysine Systems

DOI

10.2991/efood.k.200508.001How to use a DOI?

Keywords

Dicarbonyl compound; Nε-carboxymethyl-lysine; Nε-carboxyethyl-lysine; aldose; ketose; HPLC-MS/MS

Abstract

Advanced Glycation End Products (AGEs) could be formed with α-dicarbonyl compounds as intermediates; however, simultaneous determination of AGES as well as their precursors and intermediates have rarely been mentioned, so as to investigate the reaction. In this work, lysine was reacted with aldoses (galactose, glucose) and ketoses (fructose, sorbose) to investigate the effects of sugar type and heating temperature. Two high-performance liquid chromatography-tandem mass spectrometry methods were developed to quantify AGEs and the corresponding α-dicarbonyl compounds. The results demonstrated that aldoses were more prone to form intermediates and final products than ketoses from the point of view of absorbance (at 294 and 420 nm). Aldose systems were prone to form glyoxal, whereas ketose systems tended to generate methylglyoxal and 3-deoxyglucosone. The relative reaction activity of sugars in forming N^ε-carboxymethyl-lysine depended upon heating temperature for aldose and ketose systems. The aldose was more liable to generate N^ε-Carboxyethyl-lysine (CEL) than ketose, with the CEL generation for each sugar occurred in the order galactose > glucose > sorbose > fructose. The obvious differences between different types of sugars suggest that further research is needed on the degradation of sugars to form intermediates and on the reaction of α-dicarbonyl to generate AGEs.

Graphical Abstract

Copyright

© 2020 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.

Open Access

This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - JOUR
AU  - Chaoyi Xue
AU  - Zhenhua Shi
AU  - Zhiyong He
AU  - Zhaojun Wang
AU  - Fang Qin
AU  - Jie Chen
AU  - Maomao Zeng
PY  - 2020
DA  - 2020/05/14
TI  - Formation of Three Selected AGEs and their Corresponding Intermediates in Aldose- and Ketose-lysine Systems
JO  - eFood
SP  - 270
EP  - 278
VL  - 1
IS  - 3
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.200508.001
DO  - 10.2991/efood.k.200508.001
ID  - Xue2020
ER  -