Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications

Comprehensive Reviews in Food Science and Food Safety

Volumn 15, Issue 1, 2016, Pages 206-218

  Mehta, Bhavbhuti M ^a   Deeth, Hilton C ^b  

^a ANAND AGRICULTURAL UNIVERSITY   (India)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

AGEs; Blocked lysine; Furosine; Maillard reaction; Milk

Indexed keywords

BIOCHEMISTRY; CHEMICAL REACTIONS; DAIRIES; DAIRY PRODUCTS; ENZYMES; GLYCOSYLATION; HYDROLYSIS; PROTEINS; SUGARS;

AGES; BLOCKED LYSINE; FUROSINE; MAILLARD REACTION; MILK;

AMINO ACIDS;

EID: 84955503831     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12178     Document Type: Article

References (136)

1. Ahmed N, Mirshekar-Syahkal B, Kennish L, Karachalias N, Babaei-Jadidi R, Thornalley PJ. 2005. Assay of advanced glycation end products in selected beverage and food by liquid chromatography with tandem mass spectrometric detection. Mol Nutr Food Res 49:691-9.
2. ε-(carboxymethyl)lysine in foods and related systems. Ann N Y Acad Sci 1126:20-4.
3. Anderson T. 1980. Available lysine-1: factors affecting availability. SA Food Rev 124:47-58.
4. ε-carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry. Amino Acids 36:317-26.
5. Augustin MA, Sanguansri L, Bode O. 2006. Maillard reaction products as encapsulants for fish oil powders. J Food Sci 71:E25-32.
6. Baechler R, Morgan F, Gumy J-C, Sellappan P; Inventors. 2012. Milk powder. US Patent 8329240 B2.
7. Baptista JAB, Carvalho RCB. 2004. Indirect determination of Amadori compounds in milk-based products by HPLC/ELSD/UV as an index of protein deterioration. Food Res Intl 37(8):739-47.
8. Barbosa JHP, Oliveira SL, Seara LT. 2008. The role of advanced glycation end-products (AGEs) in the development of vascular diabetic complications. Braz Arch Endocrin Metab 52(6):940-50.
9. Barbosa JHP, Oliveira SL, Seara LT. 2009. Dietetics advanced glycation end-products and chronic complications of diabetes. Revista De Nutricao-Braz. J Nutr 22(1):113-24.
10. Basto DM, Monaro É, Siguemoto É, Séfora M. 2012. Maillard reaction products in processed food: pros and cons. In: Valdez B, editor. Food industrial processes-methods and equipment. Croatia: InTech. p 281-300.
11. Batterham ES, Murison RD, Lewis CE. 1979. Availability of lysine in protein concentrates as determined by the slope-ratio assay with growing pigs and rats and by chemical techniques. Br J Nutr 41:383-91.
12. Birlouez-Aragon I, Pischetsrieder M, Leclère J, Morales FJ, Hasenkopf K, Kientsch-Engel, R, Ducauze CJ, Rutledge D. 2004. Assessment of protein glycation markers in infant formulae. Food Chem 87:253-59.
13. Brandt A, Erbersdobler HF. 1972. ZurBestimmung von Furosin in Nahrungs- und Futtermitteln. Landw Forsch 28(11):115-9.
14. Bujard E, Finot PA. 1978. Measure of available and blocked lysine in industrial milks. Ann Nutr Alim 32:291-305.
15. Bujard E, Mauron J. 1964. Guanidation, an alternative approach to the determination of available lysine in foods. Proceedings of the 6th Intl. Congress of Nutrition, Edinburgh. E and S. Livingstone Ltd., Edinburgh and London, p 469.
16. Bujard E, Handwerc V, Mauron J. 1967. Differential determination of lysine in heated milk. I. In vitro methods. J Sci Food Agric 18:52-7.
17. Burton H. 1984. Reviews of the progress of dairy science: the bacteriological, chemical, biochemical and physical changes that occur in milk at temperatures of 100-150 C. J Dairy Res 51:341-63.
18. Căpriţă A, Rodica C. 2009. In vitro techniques to estimate amino acid digestibility. J Agroaliment Proc Technol 15(1):19-27.
19. Carpenter KJ. 1960. The estimation of the available lysine in animal protein foods. Biochem J 77:604-10.
20. Carpenter KJ, Ellinger GM. 1955. The estimation of 'available lysine' in protein concentrates. Biochem J 61:R11-2.
21. Charissou A, Ait-Ameur L, Birlouez-Aragon I. 2007. Evaluation of gas chromatography/mass spectrometry method for the quantification of carboxymethyllysine in food samples. J Chromatogr A 1140(1):189-94.
22. Chávez-Servín JL, Castellote AI, López-Sabate MC. 2006. Evolution of potential and free furfural compounds in milk-based infant formula during storage. Food Res Intl 39:536-43.
23. Chiang GH. 1983. A simple and rapid high-performance liquid chromatographic procedure for determination of furosine, a lysine reducing sugar derivative. J Agric Food Chem 31:1373-4.
24. Chuyen NV, Arai H, Nakanishi T, Utsunomiya N. 2005. Are food advanced glycation end products toxic in biological systems? Ann NY Acad Sci 1043:467-73.
25. Corzo N, Delgado T, Troyano E, Olano A. 1994a. A ratio of lactulose to furosine as indicator of quality of commercial milks. J Food Prot 57:737-9.
26. Corzo N, Lopez-Fandino R, Delgado T, Olano A. 1994b. Changes in furosine and proteins of UHT-treated milk stored at high ambient temperature. Z Lebensm Unters Forsch 198:302-6.
27. Couch JR, Thomas MC. 1976. A comparison of chemical methods for the determination of available lysine in various proteins. J Agric Food Chem 24:943-6.
28. De Block J, Merchiers M, Van Renterghem R. 1998. Capillary electrophoresis of the whey protein fraction of milk powders. A possible method for monitoring storage conditions. Intl Dairy J 8(9):787-92.
29. Delgado T, Corzo N, Santa-Maria G, Jimeno ML, Olane A. 1992. Determination of furosine in milk samples by ion pair reversed phase liquid chromatography. Chromatographia 33:374-6.
30. Delgado-Andrade C, Rufian-Henares JA, Morales FJ. 2005. Fast method to determine furosine in breakfast cereals by capillary zone electrophoresis. Eur Food Res Technol 221:707-11.
31. Desrosiers T, Savoie L, Bergeron G, Parent G. 1989. Estimation of lysine damage in heated whey proteins by furosine determinations in conjunction with the digestion cell technique. J Agric Food Chem 37:1385-91.
32. ε-carboxymethyllysine in milk products by a modified reversed-phase HPLC method. Food Chem 65:547-53.
33. El SN, Kavas A. 1997. Available lysine in dried milk after processing. Intl J Food Sci Nutr 48:109-11.
34. Elliott AJ, Dhakal A, Datta N, Deeth HC. 2003. Heat-induced changes in UHT milks-part 1. Aust J Dairy Technol 58:3-10.
35. Elliott AJ, Datta N, Amenu B, Deeth HC. 2005 Heat-induced and other chemical changes in commercial UHT milks. J Dairy Res 72(4):442-6.
36. Erbersdobler HF. 1977. The biological significance of carbohydratelysine crosslinking during heat treatment of food proteins. In: Friedman M, editor. Protein crosslinking. Nutritional and medical consequences. Advances in Experimental Medicine and Biology. Vol. 86B. New York and London: Plenum Press. p 367-78.
37. Erbersdobler HF, Anderson TR. 1983. Determination of available lysine by various procedures in Maillard-type products. In: Waller GR, Feather MS, editors. The Maillard reaction in foods and nutrition. Vol. 215. Washington DC: American Chemical Society Symposium Series. p 419-27.
38. Erbersdobler HF, Hupe A. 1991. Determination of lysine damage and calculation of lysine bio-availability in several processed foods. Zeitschrift fur Ernahrungswissenschaft 30:46-9.
39. Erbersdobler HF, Somoza V. 2007. Forty years of furosine-forty years of using Maillard reaction products as indicators of the nutritional quality of foods. Mol Nutr Food Res 51:423-30.
40. Erbersdobler HF, Zucker H. 1966. Untersuchungen zum Gehalt an Lysin und verfugbarem Lysin in Trockenmagermilch. Milchwiss 21:564-8.
41. Erbersdobler HF, Drusch S, Faist V. 2002. Nutritional role of dairy products. Effects of processing on protein quality of milk and milk products. In: Roginski H, Fuguay JW, Fox PF, editors. Encyclopedia of dairy sciences. San Diego: Academic Press/Elsevier Science. p 2137-43.
42. Evangelisti F, Calcagno C, Zunin P. 1994. Relationship between blocked lysine and carbohydrate composition of infant formulae. J Food Sci 59:335-7.
43. Fenaille F, Parisod V, Visani, P, Populaire S, Tabet JC, Guy PA. 2006. Modifications of milk constituents during processing: a preliminary benchmarking study. Intl Dairy J 16:728-39.
44. Fernandez-Artigas P, Garcia-Villanova, B, Guerra-Hernandez, E. 1999. Blockage of available lysine at different stages of infant cereal production. J Sci Food Agric 79:851-4.
45. Ferrer E, Alegria A, Farre R, Abellan P, Romero F, Clemente G. 2003. Evolution of available lysine and furosine contents in milk-based infant formulae throughout shelf-life storage period. J Sci. Food Agric 83:465-72.
46. Finot P. 1983. Chemical modification of the milk proteins during processing and storage. Nutritional, metabolic and physiological consequences. Kieler Milch Forschung 35:357-69.
47. Finot PA, Mauron J. 1972. Le blockage de la lysine par la reaction de Maillard. II. Propriete chimiques des derives N-(desoxy-1-D-fructosyl-1) et N-(desoxy-l-D-lactulosyl-1) de la lysine. Helv Chim Acta 55:1153-64.
48. Finot, PA, Bricout J, Viani R, Mauron J. 1968. Identification of a new lysine derivative obtained upon acid hydrolysis of heated milk. Experientia 24:1097-9.
49. Finot PA, Bujard E, Mottu F, Mauron J. 1977. Availability of the true Schiff's bases of lysine. Chemical evaluation of the Schiff's bases between lysine and lactose in milk. In: Friedman M, editor. Protein crosslinking. Nutritional and medical consequences. Advances in Experimental Medicine and Biology. Vol. 86B. New York and London: Plenum Press. p 343-65.
50. Finot PA, Deutsch R, Bujard E. 1981. The extent of the Maillard reaction during the processing of milk. Prog Food Nutr Sci 5:345-55.
51. Franzen K, Singh RF, Oko MR. 1990. Kinetics of nonenzymatic browning in dried skim milk. J Food Engr 11:225-39.
52. Friedman M, Pang J, Smith GA. 1984. Ninhydrin-reactive lysine in food proteins. J Food Sci 49:10-3.
53. Friedman M. 1996. Food browning and its prevention: an overview. J Agric Food Chem 44:631-53.
54. Goldberg T, Cai W, Peppa M, Dardaine V, Baliga B, Uribarri J, Vlassara H. 2004. Advanced glycoxidation end products in commonly consumed foods. J Am Diet Assoc 104(8):1287-91.
55. Goodno CC, Swaisgood HE, Catignani GL. 1981. A fluorimetric assay for available lysine in proteins. Anal Biochem 115:203-11.
56. Gupta JD, Dakroury AM, Harper AE, Elvehjem CA. 1958. Biological availability of lysine. J Nutr 64:259-70.
57. Guthneck BT, Bennett BA, Schweigert BS. 1953. Utilization of amino acids from foods by the rat. II. Lysine. J Nutr 49:289-94.
58. Guyomarc'h F, Warin F, Muir DD, Leaver J. 2000. Lactosylation of milk proteins during the manufacture and storage of skim milk powders. Intl Dairy J 10:863-72.
59. Hartkopf J, Erbersdoble HF. 1993. Stability of furosine during ion-exchange chromatography in comparison with reversed-phase high-performance liquid chromatography. J Chromatogr 635:151-54.
60. ε-carboxymethyllysine. Z Lebensm Unters Forsch 201:27-9.
61. ε-carboxymethyllysine by a reversed-phase high-performance liquid chromatography method. J Chromatogr A 672:242-6.
62. Henle T. 2003. AGEs in foods: do they play a role in uremia? Kidney Intl Suppl 63:S145-7.
63. Henle T. 2005. Protein-bound advanced glycation endproducts (AGEs) as bioactive amino acid derivatives in foods. Amino Acids 29(4):313-22.
64. Henle T, Walter H, Klostermeyer H. 1991. Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine. Z Lebensm Unters Forsch A 193:119-22.
65. Henle T, Zehetner G, Klostermeyer H. 1995. Fast and sensitive determination of furosine. Z Lebensm Unters Forsch 200:235-7.
66. Heyns K, Heukeshoven J, Brose K-H. 1968. Der Abbau von Fructose-Aminos uren zu N-(2-Furoylmethyl)-Aminos uren. Zwischenprodukte der Br unungsreaktionen, Angew Chem 80:627.
67. Hull GLJ, Woodside JV, Ames JM, Cuskelly GJ. 2012. N-epsilon-(carboxymethyl)lysine content of foods commonly consumed in a Western-style diet. Food Chem 131:170-4.
68. Hurrell RF, Carpenter KJ. 1974. Mechanisms of heat damage in protein.4. The reactive lysine content of heat-damaged material as measured in different ways. Br J Nutr 32:589-604.
69. Hurrell RF, Carpenter KJ. 1981a. The estimation of available lysine in foodstuffs after Maillard reactions. Prog Food Nutr Sci 5:159-76.
70. Hurrell RF, Carpenter KJ. 1981b. The estimation of available lysine in foodstuffs. In: Eriksson C, editor. Progress in food and nutritional science, Maillard reaction in foods. Vol. 5. Oxford, UK: Pergamon Press. p 156-76.
71. Hurrell RF, Lerman, P, Carpenter KJ. 1979. Reactive lysine in foodstuffs as measured by a rapid dye-binding procedure. J Food Sci 44:1221-8.
72. Kakade ML, Liener IE. 1969. Determination of available lysine in proteins. Anal Biochem 27:273-80.
73. Kasper M, Schieberle P. 2005. Labeling studies on the formation pathway of N-ε-carboxymethyllysine in Maillard-type reaction. In: Baynes JW, Monnier VM, Ames JM, Thorpe SR, editors. The Maillard reaction-chemistry at the interface of nutrition, aging, and disease. New York, N.Y.: New York Academy of Sciences. p 59-62.
74. Kislinger T, Humeny A, Peich CC, Zhang X, Niwa T, Pischetsrieder M, Becker CM. 2003. Relative quantification of N(epsilon)-(carboxymethyl)lysine, imidazolone A, and the Amadori product in glycated lysozyme by MALDI-TOF mass spectrometry. J Agric Food Chem 51:51-7.
75. Krause R, Knoll K, Henle T. 2003. Studies on the formation of furosine and pyridosine during acid hydrolysis of different Amadori products of lysine. Eur Food Res Technol 216:277-83.
76. Kuiken KA, Lyman CA. 1948. Availability of amino acids in some foods. J Nutr 36:359-68.
77. Kulmyrzaev A, Dufour E. 2002. Determination of lactulose and furosine in milk using front-face fluorescence spectroscopy. Lait 82:725-35.
78. Labuza TP, Tannenbaum SR, Karel M. 1970. Water content and stability of low-moisture and intermediate-moisture foods. Food Technol 24(5):35-42.
79. Le TT, Bhandari BR, Holland J, Deeth HC. 2011. Maillard reaction and protein crosslinking in relation to solubility of milk powders. J Agric Food Chem 59:12473-9.
80. Le TT, Holland JW, Bhandari, B, Alewood PF, Deeth HC. 2013. Direct evidence for the role of Maillard reaction products in protein cross-linking in milk powder during storage. Intl Dairy J 31:83-91.
81. Loncin M, Jacqmain D, Tutundjian-Provost AM, Lenges JP, Bimbenet JJ. 1965. Influence de l'eau sur les reactions de Maillard. C R Acad Sci Paris 260:3208-11.
82. Marconi E, Caboni MF, Messia MC, Panfili G. 2002. Furosine: a suitable marker for assessing the freshness of royal jelly. J Agric Food Chem 50:2825-9.
83. Martysiak-Zurowska D, Stolyhwo A. 2007. Content of furosine in infant formulae and follow-on formulae. Pol J Food Nutr Sci 57(2):185-90.
84. Mauron J. 1981. The Maillard reaction in food: a critical review from the nutritional standpoint. Prog Food Nutr Sci 5:5-35.
85. Mauron JF, Mottu EB, Egli RH. 1955. The availability of lysine, methionine and tryptophan in condensed milk and milk powder in vitro digestion studies. Arch Biochem Biophy 59:433-51.
86. McGookin BJ, Augustin MA. 1991. Antioxidant activity of casein and Maillard reaction products from casein-sugar mixtures. J Dairy Res 58:313-20.
87. Moehn S, Bertolo RFP, Pencharz P, Ball RO. 2005. Development of the indicator amino acid oxidation technique to determine the availability of amino acids from dietary protein in pigs. J Nutr 135:2866-70.
88. Moeller AB, Andrews AT, Cheeseman GC. 1977. Chemical changes in ultra-heat-treated milk during storage. II. Lactuloselysine and fructoselysine formation by the Maillard reaction. J Dairy Res 44(2):267-75.
89. Monnier VM, Nagaraj RH, Portero-Otin M, Glomb M, Elgawish A-H, Sell DR, Friedlander MA. 1996. Structure of advanced Maillard reaction products and their pathological role. Nephrol Dial Transplant 11:20-6.
90. Mottu F, Mauron J. 1967 Differential determination of lysine in heated milk. 2. Comparison of in vitro methods with biological evaluation. J Sci Food Agric 18:57-62.
91. Moughan PJ. 2003. Amino acid availability: aspects of chemical analysis and bioassay methodology. Nutr Res Rev 16:127-41.
92. Moughan PJ. 2009. Milk proteins: a cornucopia for developing functional foods. In: Thompson A, Boland M, Singh H, editors. Milk proteins. From expression to food. Amsterdam: Academic Press/Elsevier 483-99.
93. Moughan PJ, Rutherfurd SM. 1996 A new method for determining digestible reactive lysine in foods. J Agric Food Chem 44:2202-9.
94. Nair BM, Laser A, Burvalla A, Asp NG. 1978. Gas chromatographic determination of available lysine. Food Chem 3:283-91.
95. Nasirpour A, Scher J, Desobry S. 2006. Baby foods: formulations and interactions (A review). Crit Rev Food Sci Nutr 46(8):665-81.
96. Nguyen Ha T, van der Fels-Klerx HJ, van Boekel MAJS. 2014. N-(carboxymethyl)lysine: a review on analytical methods, formation, and occurrence in processed food, and health impact. Food Rev Intl 30(1):36-52.
97. Nursten H. 2005. The Maillard reaction: chemistry, biochemistry and implications. Cambridge: Royal Society of Chemistry.
98. O'Brien J. 1995. Heat-induced changes in lactose: isomerisation, degradation, Maillard browning in heat-induced changes in milk. Intl Dairy Fed Doc 9501:134-70.
99. O'Brien J, Morrissey PA. 1989a. Nutritional and toxicological aspects of the Maillard browning reaction in foods. Crit Rev Food Sci Nutr 28:211-48.
100. O'Brien J, Morrissey PA. 1989b. The Maillard reaction in milk products. Intl Dairy Fed Doc 238:53-61.
101. Pahm AA, Pedersen C, Stein HH. 2008. Application of the reactive lysine procedure to estimate lysine digestibility in distillers dried grains with solubles fed to growing pigs. J Agric Food Chem 56:9441-6.
102. Pedersen B, Eggum BO. 1983. Prediction of protein digestibility by an in vitro enzymatic pH-stat procedure. J Anim Physiol An Nutr 49:265-77.
103. Pereyra Gonzáles ASP, Naranjo GB, Malec, LS, Vigo MS. 2003. Available lysine, protein digestibility and lactulose in commercial infant formulae. Intl Dairy J 13(2-3):95-9.
104. Pizzoferrato L, Manzi P, Vivanti V, Nicoletti I, Corradini C, Cogliandro E. 1998. Maillard reaction in milk-based foods: Nutritional consequences. J Food Prot 61:235-9.
105. Pompei C, Rossi M, Mare F. 1988. Protein quality in commercial milk-based infant formulae. J Food Qual 10(6):375-91.
106. Posati LP, Hebinger VH, De Villbliss ED, Pallansch MJ. 1972. Factors affecting the determination of available lysine in whey with 2, 4, 6-trinitrobenzene sulfonic acid. J Dairy Sci 55:1660-5.
107. Rehman Z-U. 2006. Storage effects on nutritional quality of commonly consumed cereals. Food Chem 92:53-7.
108. Renner E. 1988. Storage stability and some nutritional aspects of milk powders and ultra-high temperature products at ambient temperature. J Dairy Res 55:125-42.
109. Resmini P, Pellegrino L. 1992. Analysis of food heat damage by direct HPLC of furosine. Znt Chromat Lab 6:7-11.
110. Resmini P, Pellegrino L. 1994. HPLC of furosine for evaluating Maillard reaction damage in skim milk powders during processing and storage. Intl Dairy Fed Bull 298:31-6.
111. Resmini P, Pellegrino L, Batelle G. 1990. Accurate quantification of furosine in milk and dairy products by a direct HPLC method. Ital J Food Sci 3:173-83.
112. Resmini P, Pellegrino L, Masotti F, Tirelli A, Prati F. 1992. Determinazione de1 latte in polverericostituitonel latte crude ed in quello pastorizzato, mediante HPLC della furosina. Scien Tecna Latt-Casearia 43:169-86.
113. Rufián-Henares JA, Guerra-Hernández E, García-Villanova B. 2002. Maillard reaction in enteral formula processing: furosine, loss of o-phthaldialdehyde reactivity, and fluorescence. Food Res Intl 35(6):527-33.
114. Rufián-Henares JA, Guerra-Hernández E, García-Villanova, B. 2006. Available lysine and fluorescence in heated milk proteins/dextrinomaltose or lactose solutions. Food Chem 98:685-92.
115. Rufián-Henares JA, Delgado-Andrade C, Jiménez-Pérez S, Morales FJ. 2007. Assessing nutritional quality of milk-based sport supplements as determined by furosine. Food Chem 101(2):573-8.
116. Rutherfurd SM. 2010. Bioavailability of lysine in heat-treated foods and feedstuffs [PhD thesis]. Wageningen Univ., Wageningen, the Netherlands. ISBN: 978-90-8585-682-5.
117. Rutherfurd SM, Moughan PJ. 2005. Digestible reactive lysine in selected milk-based products. J Dairy Sci 88:40-8.
118. Rutherfurd SM, Moughan PJ. 2007. Development of a novel bioassay for determining the available lysine contents of foods and feedstuffs. Nutr Res Rev 20:3-16.
119. Schleicher E, Wieland OH. 1981. Specific quantitation by HPLC of protein (lysine) bound glucose in human serum albumin and other glycosylated proteins. J Clin Chem Clin Biochem 19:81-7.
120. Schweigert BS, Guthneck BT. 1953. Utilization of amino acids from foods by the rat. 1 methods of testing for lysine. J Nutr 49:277-87.
121. Shimamura T, Ukeda H. 2012. Maillard reaction in milk-effect of heat treatment. In: Hurley WL, editor. Milk protein. InTechOpen Science. p 147-58. Available from: http://dx.doi.org/10.5772/50079 Accessed 2015 July 1.
122. Somoza V, Wenzel E, Weiss C, Clawin-Rädecker I, Grübel N, Erbersdobler H. 2006. Dose-dependent utilization of casein-linked lysinoalanine, N(epsilon)-fructoselysine and N(epsilon)-carboxymethyllysine in rats. Molec Nutr Food Res 50(9):833-41.
123. Talukdar D, Ray S, Ray M, Das S. 2008 A brief critical overview of the biological effects of methylglyoxal and further evaluation of a methylglyoxal-based anticancer formulation in treating cancer patients. Drug Metab Drug Interact 23:175-210.
124. ε-carboxymethyllysine in heated milk products by immunochemical methods. Eur Food Res Technol 209:72-6.
125. Tirelli A., Pellegrino L. 1995. Determination of furosine in dairy products by capillary zone electrophoresis; a comparison with the HPLC method. Ital J Food Sci 7:379-85.
126. Torbatinejad NM, Rutherfurd SM, Moughan PJ. 2005. Total and reactive lysine contents in selected cereal-based food products. J Agric Food Chem 53:4454-8.
127. Turner LG, Swaisgood HE, Hansen AP. 1978. Interaction of lactose and proteins of skim milk during ultra-high-temperature processing. J Dairy Sci 61:384-92.
128. Uribarri J, Peppa M, Cai W, Goldberg T, Lu M, Baliga S, Vassalotti JA, Vlassara H. 2003. Dietary glycotoxins correlate with circulating advanced glycation end product levels in renal failure patients. Am J Kidney Dis 42:532-8.
129. Uribarri J, Woodruff S, Goodman S, Cai W, Chen X, Pyzik R, Yong A, Striker GE, Vlassara H. 2010. Advanced glycation end products in foods and a practical guide to their reduction in the diet. J Am Diet Assoc 110:911-6.
130. Van Boekel MAJS. 1998. Effect of heating on Maillard reaction in milk. Food Chem 62:403-14.
131. Van Renterghem R, De Block J. 1996. Furosine in consumption milk and milk powders. Intl Dairy J 6:371-82.
132. Vigo MS, Malec LS, Gomez RG, Llosa RA. 1992. Spectrophotometric assay using o-phthaldialdehyde for determination of reactive lysine in dairy products. Food Chem 44:363-5.
133. Walstra P, Geurtz TJ, Noomen A, Jellema A, van Boekel MAJS. 1999. Dairy technology. In: Principles of milk properties and processes. New York, N.Y.: Marcel Dekker Inc.
134. Xu X-B, Ma F, Yu S-J, Guan Y-G. 2013. Simultaneous analysis of N-(carboxymethyl)lysine, reducing sugars and lysine during the dairy thermal process. J Dairy Sci 96:5487-93.
135. Zhang HL, Li DF, Qiao SY, Wang FL, Chen XJ, Thacker PA. 2006. The effect of dietary homoarginine derived from guanidination of synthetic lysine on endogenous amino acid loss and apparent and true ileal amino acid digestibility in the pig. Anim Sci 82:23-30.
136. Zyzak DV, Wells-Knecht KJ, Backledge JA, Litchfield JE, Wells-Knecht MC, Fu M-X, Thorpe SR, Feather MS, Baynes JW. 1994. Pathways of the Maillard reaction in vitro and in vivo. In: Labuza TP, Reineccius GA, editors. Maillard reactions in chemistry, food and health. Cambridge: Royal Society of Chemistry. p 274-80.