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Determination of N‐carboxymethyllysine by HPLC in Korean meals
Author(s) -
Hong ChungOui,
Lee JiYoung,
Nam MiHyun,
Kim Ji Hoon,
Yang SungYong,
Lee YanHouy,
Kim YoungSoon,
Lee KwangWon
Publication year - 2011
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.25.1_supplement.722.5
The aim of this study was to quantify N′‐carboxymethyllysine (CML), an Advanced Glycation End products (AGEs), in meals and to verify the influence of the cooking procedures and the selection of foods on the CML final dietary content. According to the 2008 Korea National Nutrition Survey 5 food ingredients the most frequently consumed in Korea were selected and 11 kinds of meals with two cooking procedures, boiling and grilling, containing the representative ingredients were cooked for the analysis. Fluorescence associated with Maillard reaction products (MRPs) and CIELAB color parameters were determined in Korean meals. And CML level was also measured by using HPLC. When compared to other meals, losses of lightness were manifested in Bulgogi (roasted beef), Sirutteok (steamed rice cake), Godeungeo‐jorim (braised mackerel in soy sauce), Samgyeopsal (pork belly meat), Nokdujeon (mung‐bean pancake) and Godeungeo‐gui (broiled mackerel). High fluorescence intensity was shown in the same meals that found in the losses of lightness, excepting Sirutteok, and in Dubu‐jorim (braised tofu in soy sauce). CML level was also significantly higher in meals containing high level of carbohydrates and proteins and showing high fluorescence intensity. Our study showed that the level of CML is highly correlated with that of MRPs. To our knowledge, this is the first study on the analysis of CML levels in Korean typical meals.