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Determination of N ɛ-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry

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Abstract

We report the use of ultra pressure liquid chromatography (UPLC), coupled to a tandem mass spectrometer operated in multiple reaction monitoring mode to determine the advanced glycation endproduct, N ɛ-(carboxymethyl)lysine (CML). The procedure was applied to acid hydrolyzates of protein isolated from a range of foods (milks processed at different temperatures, butter, cheese, infant formulae, bread, raw and cooked minced beef and olive oil). Highest levels of CML were determined in white bread crust (15.2 ± 0.63 mmol/mol Lys), wholemeal bread crust (13.1 ± 0.61 mmol/mol Lys) and evaporated full-fat milk (4.86 ± 0.77 mmol/mol Lys). Lowest levels of CML were measured in raw minced beef beef (0.03 ± 002 mmol/mol Lys), raw full-fat cow’s milk (0.08 ± 0.03 mmol/mol Lys) and pasteurized skimmed cow’s milk (0.09 ± 0.002 mmol/mol Lys). CML could not be detected in olive oil.

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Abbreviations

AGEs:

Advanced glycation endproducts

ALEs:

Advanced lipoxidation endproducts

ARP:

Amadori rearrangement product

CML:

N ɛ-(carboxymethyl)lysine

FL:

Fructoselysine

MR:

Maillard reaction

NFPA:

Nonafluoropentanoic acid

UPLC-MS:

Ultra performance liquid chromatography-mass spectrometry

TCA:

Trichloroacetic acid

TFA:

Trifluoroacetic acid

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Acknowledgments

We thank the Department of Agriculture and Rural Development (DARD), Northern Ireland, and Queen’s University Belfast for funding the research. We also thank Professor John Baynes and Professor Susan Thorpe (University of South Carolina, USA) for their kind advice and the gift of d 4-CML.

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Authors and Affiliations

  1. Human Nutrition and Health Group, School of Biological Sciences, Queen’s University Belfast, David Keir Building, Stranmillis Road, Belfast, BT9 5AG, UK

    Shima H. Assar, Catherine Moloney, Maria Lima & Jennifer M. Ames

  2. School of Chemistry and Chemical Engineering, Queen’s University Belfast, Belfast, BT9 5AG, UK

    Ronald Magee

Authors
  1. Shima H. Assar
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  2. Catherine Moloney
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  3. Maria Lima
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  4. Ronald Magee
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  5. Jennifer M. Ames
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Correspondence to Jennifer M. Ames.

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Assar, S.H., Moloney, C., Lima, M. et al. Determination of N ɛ-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry. Amino Acids 36, 317–326 (2009). https://doi.org/10.1007/s00726-008-0071-4

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  • DOI: https://doi.org/10.1007/s00726-008-0071-4

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