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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(4): 487-491
Nε-(carboxymethyl)lysine formation from the Maillard reaction of casein and different reducing sugars
Ho-Young Park1 • Mi-Jin Oh1 • Yongkon Park1 • Yoonsook Kim1
1 Division of Functional Food Research, Korea Food Research Institute, 245 Nongsaengmyeong-ro, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
ABSTRACT
Dietary advanced glycation end products (AGEs) are involved in the pathogenesis of diabetic complications, atherosclerosis, and kidney disease. Formation of Nε-(carboxymethyl)lysine (CML), a well-known AGEs, was evaluated from the reaction of casein from bovine milk with different reducing sugars (glucose, tagatose, and xylose) at various sugar concentrations and heating temperatures (75 and 120 °C) used in food processing to determine the best sweetener to be used in dairy products. The concentration of CML was measured using an enzyme-linked immunosorbent assay. Additionally, SDSPAGE was carried out to observe the changes in the molecular weight of casein. The results reveal that tagatose leads to a lower CML concentration at 75 °C than glucose or xylose, whereas no significant differences are observed at 120 °C. We conclude that it would be more appropriate to use tagatose rather than glucose or xylose as a sweetener, considering the AGEs contents in heat-treated dairy products.
KEYWORD
Advanced glycation end products·Casein·Nε(Carboxymethyl)lysine · Maillard reaction · Reducing sugar
Food Science and Biotechnology 2020 ; 29(4): 487-491
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