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 Guanjun 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
        }
}

Figures and Tables from this paper

Effects of Catechins on Nε-(Carboxymethyl)lysine and Nε-(Carboxyethyl)lysine Formation in Green Tea and Model Systems.

TLDR
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.

Simultaneous Determination of Nε-(carboxymethyl) Lysine and Nε-(carboxyethyl) Lysine in Different Sections of Antler Velvet after Various Processing Methods by UPLC-MS/MS

TLDR
A robust lysine (CEL) are two typical UPLC-MS/MS method has been developed for the simultaneous determination of CML and CEL in various sections of antler velvet processed with different methods and can be used for guiding producers on how to reduce the production of C ML and Cel.

Effect of alkylresorcinols on the formation of Nε‐(carboxymethyl)lysine and sensory profile of wheat bread

TLDR
It is demonstrated that ARs could be applied as potential food additives to improve the quality and sensory profile of bread.

Quantification of Furosine (Nε-(2-Furoylmethyl)-l-lysine) in Different Parts of Velvet Antler with Various Processing Methods and Factors Affecting Its Formation

TLDR
The furosine contents of velvet antler after freeze-drying, boiling, and processing without and with blood were 148.51–193.93, 168.10–241.22, 60.29–80.33, and 115.18–138.99 mg/kg protein, respectively, quantified by using UPLC-MS/MS.

References

SHOWING 1-10 OF 41 REFERENCES

Effect of inhibitor compounds on Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) formation in model foods.

TLDR
The effects of the addition of AGE/ALE inhibitors and different types of sugar and cooking oil on Nε-(carboxymethyl)lysine (CML) and CEL formation in model foods (sponge cakes) were determined.

Simultaneous analysis of N(ε) -(carboxymethyl)Lysine and N(ε) -(carboxyethyl)lysine in foods by ultra-performance liquid chromatography-mass spectrometry with derivatization by 9-fluorenylmethyl chloroformate.

TLDR
Isotope dilution ultra-performance liquid chromatography-electrospray tandem mass spectrometry with derivatization by 9-fluorenylmethyl chloroformate was successfully applied to quantify CML and CEL contents in processed foods and could help consumers make better food choices by monitoring intake of advanced glycation end-products.

N ϵ-(carboxymethyl)lysine: A Review on Analytical Methods, Formation, and Occurrence in Processed Food, and Health Impact

TLDR
Dietary CML is very likely to impair human health, but full cause-effect evidence is not available yet, and more insights into effects of food composition and processing conditions on CML formation are necessary.

Tea polyphenol (-)-epigallocatechin-3-gallate: a new trapping agent of reactive dicarbonyl species.

TLDR
It is found that (-)-epigallocatechin-3-gallate (EGCG), the major bioactive green tea polyphenol, could efficiently trap reactive dicarbonyl compounds (MGO or GO) to form mono- and di-MGOor GO adducts under physiological conditions (pH 7.4, 37 degrees C).

Increased accumulation of protein-bound N(ε)-(carboxymethyl)lysine in tissues of healthy rats after chronic oral N(ε)-(carboxymethyl)lysine.

TLDR
Results clearly indicate that a CML-rich diet might be a potential health risk in humans, particularly with respect to kidney and liver function, and that chronic intake of CML does not promote a rise in blood glucose.

Trapping reactions of reactive carbonyl species with tea polyphenols in simulated physiological conditions.

The carbonyl stress that leads to the formation of advanced glycation end products (AGEs) in diabetes mellitus has drawn much attention recently. Reactive alpha-dicarbonyl compounds, such as glyoxal

Survey of Catechins, Gallic Acid, and Methylxanthines in Green, Oolong, Pu-erh, and Black Teas

An isocratic HPLC procedure was developed for simultaneous determination of six catechins, gallic acid, and three methylxanthines in tea water extract. A baseline separation was achieved on a

Identification and comparison of phenolic compounds in the preparation of oolong tea manufactured by semifermentation and drying processes.

TLDR
Alteration of constituents, particularly phenolic compounds, in the infusion of oolong tea resulting from its manufacture, was analyzed by high-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry.