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Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine content of foods commonly consumed in a Northern Irish diet

Published online by Cambridge University Press:  09 September 2010

G. L. J. Hull ,
J. V. Woodside ,
G. J. Cuskelly  and
J. M. Ames
G. L. J. Hull
Affiliation:
Institute of Agri-Food and Land Use, School of Biological Sciences, Queen's University BelfastBT9 5AG, UK
J. V. Woodside
Affiliation:
School of Medicine, Dentistry and Biomedical Sciences, Queen's University Belfast, Belfast BT12 6BJ, UK
G. J. Cuskelly
Affiliation:
Institute of Agri-Food and Land Use, School of Biological Sciences, Queen's University BelfastBT9 5AG, UK
J. M. Ames
Affiliation:
School of Applied Sciences, Northumbria University, Newcastle-upon-Tyne NE1 8ST, UK
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Abstract

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Abstract
Information
Proceedings of the Nutrition Society , Volume 69 , Issue OCE5: Irish Section Meeting, 16–18 June 2010, Nutrition – Getting the Balance Right in 2010 , 2010 , E379
Copyright
Copyright © The Authors 2010

The potential adverse health effects of diet-derived advanced glycation end-products (AGE) is of current interest, due to their proposed involvement in the disease progression of diabetic and uremic conditions(Reference Vlassara and Palace1).

Currently, accurate information about the levels of AGE in foods is lacking. The objective of this investigation is to determine the level of the AGE, N ε (carboxymethyl)lysine (CML) and N ε-(carboxyethyl)lysine (CEL) in a wide range of foods commonly consumed in a Northern Irish diet.

CML and CEL have been measured in 262 foods and beverages. Individual foods were mixed, lyophilised, ground, reduced, fat-extracted, hydrolysed and underwent solid-phase extraction using a C18 cartridge. Extracts were analysed by ultra-performance liquid chromatography-tandem mass spectrometry with the use of isotopically labelled internal standards and by reference to an external standard calibration curve(Reference Assar, Moloney and Lima2).

The table shows CML and CEL levels in a selection of foods.

This is the first time that CML and CEL levels have been measured in a comprehensive range of foods using a validated instrumental method.

References

1.Vlassara, H & Palace, MR (2002) Diabetes and advanced glycation endproducts. J Intern Med 251, 87–101.CrossRefGoogle ScholarPubMed
2.Assar, SH, Moloney, C, Lima, M et al. (2009) Determination of N ε-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry. Amino Acids 36, 317–326.CrossRefGoogle ScholarPubMed