Journal of South China University of Technology (Natural Science Edition) ›› 2013, Vol. 41 ›› Issue (1): 139-144.doi: 10.3969/j.issn.1000-565X.2013.01.023

• Food Science & Technology • Previous Articles    

Effect of Hydroxyl Radical Induced by Oils on Formation of Diet-Derived Nε-Carboxymethyllysine

  

  • Received:2012-10-23 Revised:2012-12-04 Online:2013-01-25 Published:2012-12-03
  • Contact: 李冰(1972-),女,博士,教授,主要从事食品与生物化工研究. E-mail:bli@scut.edu.cn
  • About author:韩立鹏(1983-),男,博士生,主要从事糖类物质及其药物制备与生物利用研究.E-mail:beiyonghanlipeng@yahoo.com.cn
  • Supported by:

    国家"973"计划项目(2012CB720800);国家自然科学基金资助项目(31130042,20976061);教育部"新世纪优秀人才支持计划"项目(NCET-10-0395);华南理工大学中央高校基本科研业务费专项资金资助项目(2009ZM0326)

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Abstract:

Nε-carboxymethyllysine (CML) is a potential hazard to human health. In this paper, diet-derived CMLwas determined by means of high-performance liquid chromatography-mass spectroscopy (HPLC-MS) in an oil dietmodel system containing lysine, glucose and oil, and the capability of hydroxyl radical (OH·) induced by Fentonreagent for promoting three pathways of CML formation was verified. The results indicate that OH· promotes theCML formation in the model system, and that there are five kinds of vegetable oils that can induce more hydroxylradicals for the transformation of fructoselysine and glyoxal into CML in the order of soybean oil ﹥ corn oil ﹥ oliveoil ﹥ palm oil ﹥ rape oil. Thus, it is concluded that the CML formation in the model system can be promoted bythe hydroxyl radicals induced by oils in Maillard reaction system.

Key words: carboxymethyllysine, radical, triglyceride, oil

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