Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine in tea and the factors affecting their formation.

@article{Jiao2017NcarboxymethyllysineAN,
  title={N$\epsilon$-(carboxymethyl)lysine and N$\epsilon$-(carboxyethyl)lysine in tea and the factors affecting their formation.},
  author={Ye Jiao and Jialiang He and Fengli Li and Guan-jun Tao and Shuang Zhang and Shikang Zhang and Fang Qin and Maomao Zeng and Jie Chen},
  journal={Food chemistry},
  year={2017},
  volume={232},
  pages={
          683-688
        }
}
The levels of Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) in 99 tea samples from 14 geographic regions, including 44 green, 7 oolong, 41 black, and 7 dark teas were determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The CML and CEL contents varied from 11.0 to 1701μg/g tea and 4.6 to 133μg/g tea, respectively. Dark tea presented the highest levels of CML and CEL, whereas green and oolong teas presented the lowest levels. Five kinds of catechins in the… Expand
Formation of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine during black tea processing.
TLDR
The results of model systems indicated that polyphenols were able to enhance the production of CML and CEL, and the levels of C ML andCEL increased 1.2- and 1.5-fold, respectively, which indicates the main pathways responsible for CMLand CEL formation during black tea processing likely involve fructoselysine and others but not glyoxal or methylglyoxal. Expand
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It is suggested that catechins could inhibit CML formation in the real tea system, though the inhibitory efficiency may be reduced by tea components which promote its synthesis. Expand
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Analytical determination of CML and CEL in oral use tobacco products by HPLC-MS/MS method
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Advanced Glycation End Products (AGEs)
Glycation refers to the addition of a sugar moiety to a protein molecule and occurs during the Maillard reaction. Maillard reaction is initiated by the condensation of amino groups of proteins,Expand
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