Determination of advanced glycation endproducts in cooked meat products

Food Chemistry

Volumn 168, Issue , 2015, Pages 190-195

  Chen, Gengjun ^a   Scott Smith, J ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Advanced glycation endproducts; Cooked meat; N carboxymethyllysine

Indexed keywords

THERMAL PROCESSING (FOODS); COOKING; GLYCOSYLATION;

ADVANCED GLYCATION END PRODUCTS; CARBOXYMETHYLLYSINE; COOKED CHICKENS; COOKED MEAT; COOKING CONDITIONS; COOKING TEMPERATURES; INTERNAL TEMPERATURE; PATHOGENIC FACTORS;

MEATS;

6 N CARBOXYMETHYLLYSINE; ADVANCED GLYCATION END PRODUCT;

ARTICLE; BEEF; CHICKEN MEAT; CONTROLLED STUDY; COOKED FOOD; COOKING; EATING HABIT; FISH MEAT; FRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; LIMIT OF QUANTITATION; MEAT; MOISTURE; NONHUMAN; PORK; RAW MEAT; SALMON; TILAPIA; CHEMICAL ANALYSIS; CHICKEN; CONSUMER; TEMPERATURE; ANALYSIS; ANIMAL; BOVINE; COMPARATIVE STUDY; FISH; HEAT; PIG; PROCEDURES;

TILAPIA;

ANIMALS; CATTLE; CHICKENS; COOKING; FISHES; GLYCOSYLATION END PRODUCTS, ADVANCED; HOT TEMPERATURE; MEAT; MEAT PRODUCTS; SWINE;

EID: 84905053345     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.06.081     Document Type: Article

References (28)

1. N. Ahmed Advanced glycation endproducts-role in pathology of diabetic complications Diabetes Research and Clinical Practice 67 1 2005 3 21 (Pubitemid 40037725)
2. M. Ahmed, S. Thorpe, and J. Baynes Identification of N-epsilon- carboxymethyllysine as a degradation product of fructoselysine in glycated protein Journal of Biological Chemistry 261 11 1986 4889 4894 (Pubitemid 17204276)
3. J.M. Ames Determination of N-epsilon-(carboxymethyllysine in foods and related systems Annals of the New York Academy of Sciences 1126 2008 20 24 (Pubitemid 351589292)
4. S. Assar, C. Moloney, M. Lima, R. Magee, and J. Ames Determination of N-epsilon-carboxymethyllysine in food systems by ultra performance liquid chromatography-mass spectrometry Amino Acids 36 2 2009 317 326
5. M. Brownlee Lilly lecture 1993-glycation and diabetic complications Diabetes 43 6 1994 836 841
6. P. Chao, C. Hsu, and M. Yin Analysis of glycative products in sauces and sauce-treated foods Food Chemistry 113 1 2009 262 266
7. C. Delgado-Andrade, I. Seiquer, N.M. Pilar, and F.J. Morales Maillard reaction indicators in diets usually consumed by adolescent population Molecular Nutrition & Food Research 51 3 2007 341 351 (Pubitemid 47083669)
8. R. Dittrich, I. Hoffmann, P. Stahl, A. Müller, M.W. Beckmann, and M. Pischetsrieder Concentrations of Ne-carboxymethyllysine in human breast milk, infant formulas, and urine of infants Journal of Agricultural and Food Chemistry 54 18 2006 6924 6928 (Pubitemid 44426978)
9. S. Drusch, V. Faist, and H. Erbersdobler Determination of N[epsilon]-carboxymethyllysine in milk products by a modified reversed-phase HPLC method Food Chemistry 65 4 1999 547 553 (Pubitemid 29142478)
10. A. Forster, and T. Henle Glycation in food and metabolic transit of dietary AGEs (advanced glycation end-products): Studies on the urinary excretion of pyrraline Biochemical Society Transactions 31 2003 1383 1385 (Pubitemid 38030981)
11. T. Goldberg, W.J. Cai, M. Peppa, V. Dardaine, B.S. Baliga, and J. Uribarri Advanced glycoxidation end products in commonly consumed foods Journal of the American Dietetic Association 104 8 2004 1287 1291 (Pubitemid 39036519)
12. S.M. Hofmann, H.J. Dong, Z. Li, W. Cai, J. Altomonte, and S.N. Thung et al. Improved insulin sensitivity is associated with restricted intake of dietary glycoxidation products in the db/db mouse Diabete 51 2002 2082 2089 (Pubitemid 34729011)
13. G. Hull, J. Woodside, J. Ames, and G. Cuskelly N-epsilon- carboxymethyllysine content of foods commonly consumed in a western style diet Food Chemistry 131 1 2012 170 174
14. A. Jang, X.D. Liu, M.H. Shin, B.D. Lee, S.K. Lee, and J.H. Lee et al. Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix Poultry Science 87 11 2008 2382 2389
15. B. Janoszka, U. Blaszczyk, A. Damasiewicz-Bodzek, and M. Sajewicz Analysis of heterocyclic amines (HAs) in pan-fried pork meat and its gravy by liquid chromatography with diode array detection Food Chemistry 113 4 2009 1188 1196
16. G.A. Keating, and K.T. Bogen Estimates of heterocyclic amine intake in the US population Journal of Chromatography B 802 1 2004 127 133 (Pubitemid 38224278)
17. Y.S. Kim, M.A. Reddy, S. Rahbar, L. Lanting, and R. Natarajan Effects of advanced glycation end products and RAGE ligation with S100B in mesangial and vascular smooth muscle cells Journal of the American Society of Nephrology 13 2002 (90A-90A)
18. M. Kingbrink, and J. Sebranek Combustion method for determination of crude protein in meat and meat-products - collaborative study Journal of AOAC International 76 4 1993 787 793
19. T. Koschinsk, C.J. He, T. Mitsuhashi, R. Bucala, C. Liu, and C. Buenting et al. Orally absorbed reactive glycation products (glycotoxins): An environmental risk factor in diabetic nephropathy Proceedings of the National Academy of Sciences of the United States of America 94 12 1997 6474
20. T.P. Leefler, C.R. Moser, B.J. McManus, J.J. Urh, J.T. Keeton, and A. Claflin Determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis: Collaborative study Journal of AOAC International 91 2008 802 810
21. X.F. Peng, J.Y. Ma, K.W. Cheng, Y. Jiang, F. Chen, and M.F. Wang The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread Food Chemistry 119 1 2010 49 53
22. K. Skog, K. Augustsson, G. Steineck, M. Stenberg, and M. Jägerstad Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues Food Chemistry Toxicology 35 6 1997 555 565 (Pubitemid 27273776)
23. A. Tauer, K. Hasenkof, T. Kislinger, I. Frey, and M. Pischetsrieder Determination of CML in heated milk products by immunochemical methods European Food Research and Technology 209 1999 72 76
24. J. Uribarri, W. Cai, M. Peppa, S. Goodman, L. Ferrucci, and G. Striker et al. Circulating glycotoxins and dietary advanced glycation endproducts: Two links to inflammatory response, oxidative stress, and aging The Journals of Gerontology Series A: Biological Sciences and Medical Sciences 62 4 2007 427 433 (Pubitemid 47065712)
25. U.S. Department of Agriculture, Food Safety and Inspection Service. (1998). Why use a. thermometer? Washington, DC. U.S. Department of Agriculture, Food Safety and Inspection Service. < http://www.fsis.usda.gov/factsheets/ Use-a-Food-Thermometer/index.asp >. Retrieved May, 2014.
26. P. Vitek, K. Bhattacharya, J.M. Glendening, E. Stopa, H. Vlassara, and R. Bucala et al. Advanced glycation end products contribute to amyloidosis in Alzheimer disease Proceedings of the National Academy of Sciences of the United States of America 91 1994 4766 4770 (Pubitemid 24177730)
27. H. Vlassara, W. Cai, J. Crandall, T. Goldberg, R. Oberstein, and V. Dardaine et al. Inflammatory markers are induced by dietary glycotoxins: A pathway for accelerated atherosclerosis in diabetes Proceedings of the National Academy of Sciences of the United States of America 99 2002 15596 15601
28. C. Wu, S. Huang, J. Lin, and G. Yen Inhibition of advanced glycation end product formation by food stuffs Food & Function 2 2011 224 234