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Estimation of Advanced Glycation End Products in Selected Foods and Beverages by Spectrofluorimetry and ELISA

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Abstract

Advanced glycation end products (AGEs) are formed within the body as a part of normal metabolism and are also the by-products of cooking food. The elevated levels of AGEs in the body are considered pathogenic. The modern diets contain high levels of AGEs which are getting incorporated into the body AGEs pool and contribute to post-diabetic and age-related complications. The objective of the present study is to estimate the cross-linked AGEs (AGE-fluorescence) and the more stable carboxymethyl-lysine (CML) by spectrofluorimetry and ELISA in 58 kinds of foods in India. It was evident from the results that the foods cooked at higher temperatures showed high levels of AGEs. Among the studied foods, the highest fluorescence was observed in Biscuits 2 (362 AU), and the highest level of carboxymethyl lysine (CML) was found in Soya milk (659.3 ng/g). However, there was less correlation between the AGE-fluorescence and the CML content of the food samples. Processed food such as tomato sauce, chilli sauce, and cheese, along with western foods like chicken nuggets, pizza, and biscuits like Biscuits 2, are known to contain high levels of AGEs. In the present study a preliminary database of AGE-fluorescence and CML content of 58 foods was developed, which is the first attempt among Indian foods. Furthermore, elaborated database can be developed including maximum consumed foods in India which will help in suggesting a better diet for the diabetic population.

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No datasets were generated or analysed during the current study.

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Acknowledgements

We thank ICMR for providing ICMR- a centenary post-doctoral fellowship for the present study and the Director ICMR-NIN for her constant support in conducting this study.

Funding

This research is supported by Indian Council of Medical Research.

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Authors and Affiliations

  1. Department of Dietetics, ICMR-National Institute of Nutrition, Hyderabad, 500007, Telangana State, India

    Alekhya Gottumukkala & Devindra Shakappa

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  1. Alekhya Gottumukkala
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Contributions

Alekhya Gottumukkala: Conceptualization, Methodology, executing the experiment, writing the original draft. Devindra Shekappa: Conceptualization, guidance, and editing of the manuscript.

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Correspondence to Devindra Shakappa.

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Alekhya Gottumukkala: Written informed consent for publication was obtained from Dr. Gottumukkala Alekhya, who contributed to Conceptualization, Methodology, experiment executing and, writing the original draft. Devindra Shekappa: Written informed consent for publication was obtained from Dr. Devindra Shekappa, who contributed to Conceptualization, provided guidance and editing the manuscript.

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Gottumukkala, A., Shakappa, D. Estimation of Advanced Glycation End Products in Selected Foods and Beverages by Spectrofluorimetry and ELISA. Plant Foods Hum Nutr (2024). https://doi.org/10.1007/s11130-024-01173-y

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