Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during comme-资料下载-上海安谱实验科技股份有限公司

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

阅读：431 发布时间：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.（研究了商业灭菌法对肉类中晚期糖基化终末产物的影响。利用HPLC-MS/MS方法测定牛肉（臀肉,牛脊肉,胸腹肉）猪肉（后腿,里脊肉）鸡肉（鸡胸肉,鸡腿）中自由基与蛋白结合CML和CEL含量。猪肉与牛肉有小比例的晚期糖基化终末产物,但是未加工的鸡胸肉自由CEL含量高。商业灭菌（121℃ 10min）没有对自由CML,CEL产生显著的影响,但是使蛋白结合CML和CEL的量增加了0.6-3.6倍。牛肉或猪肉中的蛋白质和脂肪含量对在杀菌过程中形成蛋白质结合晚期糖基化终末产物的影响很小。）

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

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