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, 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.
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This research was supported by Main Research Program (E0164402-03) of the Korea Food Research Institute (KFRI) funded by the Ministry of Science and ICT.
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Park, HY., Oh, MJ., Park, Y. et al. Nε-(carboxymethyl)lysine formation from the Maillard reaction of casein and different reducing sugars. Food Sci Biotechnol 29, 487–491 (2020). https://doi.org/10.1007/s10068-019-00689-3
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DOI: https://doi.org/10.1007/s10068-019-00689-3