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Formation of N ε-carboxymethyllysine and N ε-carboxyethyllysine in ground beef during heating as affected by fat, nitrite and erythorbate

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Abstract

Dietary advanced glycation endproducts (AGEs), such as N ε-carboxymethyllysine (CML) and N ε-carboxyethyllysine (CEL), may promote aging and increase the risk for development of various chronic diseases. The effects of beef fat (8.3− 32.4 %), sodium nitrite (50 − 150 mg/kg) and sodium erythorbate (100 − 1000 mg/kg) contents on the formation of free and protein-bound AGEs including CML and CEL in ground beef during heating (100 °C, 0 − 60 min) were investigated. The proportion of free AGEs accounted for 1.1− 8.7 % of the sum of free and protein-bound AGEs, and decreased as the severity of the heat treatments increased. The amounts of free CML and CEL formed in ground beef (based upon protein weight) during heating were not affected by the levels of beef fat or sodium nitrite, but slightly decreased with the addition of 100 − 400 mg/kg erythorbate. The formation of protein-bound CML and CEL during heating was promoted with the addition of beef fat and erythorbate, but inhibited by nitrite. The overall effects of fat, nitrite and erythorbate on AGEs formation were relatively small compared to that of heat treatments. This study provides a greater understanding of the compositional factors involved in the formation of AGEs in complex foods during heating, which may help the optimization of thermal processes so that lower levels of AGEs are formed during food production operation.

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Acknowledgments

This study was funded by the USDA-NIFA 2011-68003-20096, Shanghai Ocean University (A1-0209-14-0902-2) and the Washington State University Agricultural Research Center.

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Authors and Affiliations

  1. College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, Lin Gang New City, Shanghai, 201306, China

    Xiaohua Sun, Jing Wang, Keqiang Lai & Yiqun Huang

  2. Department of Biological System Engineering, Washington State University, Pullman, WA, 99164-6120, USA

    Juming Tang

  3. School of Food Science, Washington State University, Pullman, WA, 99164-6376, USA

    Barbara A. Rasco & Yiqun Huang

Authors
  1. Xiaohua Sun
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  2. Juming Tang
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  3. Jing Wang
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  4. Barbara A. Rasco
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  6. Yiqun Huang
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Correspondence to Barbara A. Rasco or Yiqun Huang.

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Sun, X., Tang, J., Wang, J. et al. Formation of N ε-carboxymethyllysine and N ε-carboxyethyllysine in ground beef during heating as affected by fat, nitrite and erythorbate. Food Measure 11, 320–328 (2017). https://doi.org/10.1007/s11694-016-9400-6

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  • DOI: https://doi.org/10.1007/s11694-016-9400-6

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