Dietary advanced glycation end products (AGEs) are involved in the pathogenesis of diabetic complications, atherosclerosis, and kidney disease. Formation of N ε-(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, SDS-PAGE 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.

中文翻译：

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Nε-（羧甲基）赖氨酸由酪蛋白和不同还原糖的美拉德反应形成。

膳食高级糖化终产物（AGEs）参与糖尿病并发症，动脉粥样硬化和肾脏疾病的发病机理。Nε-（羧甲基）赖氨酸（CML）的形成是众所周知的AGEs，是通过在不同的糖浓度和加热温度下，牛乳中酪蛋白与不同的还原糖（葡萄糖，塔格糖和木糖）的反应进行评估的（75）和120°C）用于食品加工，以确定用于乳制品的最佳甜味剂。使用酶联免疫吸附测定法测量CML的浓度。另外，进行SDS-PAGE以观察酪蛋白分子量的变化。结果表明，在75°C时，塔格糖导致的CML浓度低于葡萄糖或木糖，而在120°C时未观察到显着差异。