Open AccessContent of free and protein‐binding N ε ‐carboxymethyllysine and N ε ‐carboxyethyllysine in different parts of braised chicken
Author(s) -
Zhu Zongshuai,
Fang Rui,
Cheng Yiqun,
Khan Iftikhar Ali,
Huang Jichao,
Li Bin,
Huang Ming
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1317
Subject(s) - chemistry , food science , tbars , glycation , high protein , biochemistry , antioxidant , lipid peroxidation , receptor
Abstract In order to illustrate the levels of advanced glycation end products (AGEs) in Chinese traditional braised chicken , the distribution of free and protein‐binding N ε ‐carboxymethyllysine (CML) and N ε ‐carboxyethyllysine (CEL) in four parts of processed chicken including chest (X), leg (T), skin (P), and the mixed whole body (M) was investigated. Our results showed that the content of free CML was 1,186.63–1,795.43 ng/g meat and protein‐binding CML was 11,693.91–16,122.90 ng/g meat. Differently, the content of free CEL was 24.81–41.62 ng/g meat and protein‐binding CEL was 270.11–385.49 ng/g meat. It was found that the total contents of CML were 31.5–56.8 folds higher than those of CEL. Protein‐binding AGEs (CML + CEL) were 6.6–9.9 times higher than those of free AGEs (CML + CEL). Pearson's correlation of AGEs and oxidation in four parts of braised chicken were also investigated, and the results showed that oxidation had a significant effect on levels of CEL; especially, the protein carbonyl was negatively correlated with free CEL ( p < .05). TBARs value was significantly positively correlated with protein‐binding and total CEL ( p < .01). In conclusion, our findings are important for better understanding of the AGEs formation in braised meat.