Quantitation of a-dicarbonyls, lysine- and arginine-derived advanced glycation end products in commercial canned meat and seafood products

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Title:	Quantitation of a-dicarbonyls, lysine- and arginine-derived advanced glycation end products in commercial canned meat and seafood products
Authors:	洪偉倫 You-Yu Lin, Shih-Fang Huang, Kai-Wei Liao, Chi-Tang Ho, Wei-Lun Hung
Contributors:	食品安全學系
Date:	2023-04
Issue Date:	2025-03-27 11:16:37 (UTC+8)
Abstract:	Abstract Commercial sterilization is a thermal processing method commonly used in low-acid canned food products. Meanwhile, heat treatment can significantly promote advanced glycation end product (AGE) formation in foodstuffs. In this research, the validated analytical methods have been developed to quantitate both lysine- and arginine-derived AGEs and their precursors, α-dicarbonyls, in various types of commercial canned meat and seafood products. Methylglyoxal-hydroimidazolone 1 was the most abundant AGEs found in the canned food products, followed by Nε-(carboxyethyl)lysine, Nε-(carboxymethyl)lysine, and glyoxal-hydroimidazolone 1. Correlation analysis revealed that methylglyoxal and glyoxal were only positively associated with the corresponding arginine-derived AGEs, while their correlations with the corresponding lysine-derived AGEs were not significant. Importantly, we demonstrated for the first time that total sugar and carbohydrate contents might serve as the potential markers for the prediction of total AGEs in canned meats and seafoods. Altogether, this study provided a more complete view of AGEs’ occurrence in commercial canned food products.
Relation:	Journal of Agricultural and Food Chemistry, Vol 71, Issue 17
Description:	【112-3 升等】臺北醫學大學教師升等專門著作職別：專任送審等級：副教授著作送審
Data Type:	article
Appears in Collections:	[Scholarly output for promotion] 112 [School of Food Safety] article

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