Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China.
College of Chinese Material Medicine, Jilin Agricultural University, Changchun 130112, China.
Molecules. 2018 Dec 14;23(12):3316. doi: 10.3390/molecules23123316.
N-(Carboxymethyl) lysine (CML) and N-(carboxyethyl) advanced glycation end-products (AGEs) and are frequently used as markers of AGE formation. AGEs, such as CML and CEL, have harmful effects in the human body and have been closely linked to many diseases such as diabetes and uremia. However, details on the contents of CML and CEL after applying different antler velvet processing methods are lacking. In this research, a robust lysine (CEL) are two typical UPLC-MS/MS method has been developed for the simultaneous determination of CML and CEL in various sections of antler velvet processed with different methods. In addition, factors affecting the CML and CEL contents are discussed. The CML contents of antler velvet after freeze-drying, boiling, processing without blood, and processing with blood were 74.55⁻458.59, 119.44⁻570.69, 75.36⁻234.92, and 117.11⁻456.01 μg/g protein, respectively; the CEL contents were 0.74⁻12.66, 11.33⁻35.93, 0.00⁻6.75, and 0.00⁻23.41 μg/g protein, respectively. The different contents of CML and CEL in the different samples of antler velvet result from the different interactions of the protein and lysine at different temperatures. These data can be used to estimate the potential consumer intake of CML and CEL from antler velvet and for guiding producers on how to reduce the production of CML and CEL.
N-（羧甲基）赖氨酸（CML）和 N-（羧乙基）晚期糖基化终产物（AGEs）经常被用作 AGE 形成的标志物。AGEs，如 CML 和 CEL，在人体中具有有害影响，并且与许多疾病如糖尿病和尿毒症密切相关。然而，应用不同的鹿茸加工方法后 CML 和 CEL 的含量细节尚不清楚。在这项研究中，开发了一种稳健的赖氨酸（CEL）是两种典型的 UPLC-MS/MS 方法，用于同时测定不同方法加工的鹿茸各部位的 CML 和 CEL。此外，还讨论了影响 CML 和 CEL 含量的因素。冻干、煮沸、无血加工和有血加工的鹿茸中 CML 含量分别为 74.55⁻458.59、119.44⁻570.69、75.36⁻234.92 和 117.11⁻456.01μg/g 蛋白质；CEL 含量分别为 0.74⁻12.66、11.33⁻35.93、0.00⁻6.75 和 0.00⁻23.41μg/g 蛋白质。鹿茸不同样品中 CML 和 CEL 的不同含量是由于不同温度下蛋白质和赖氨酸的不同相互作用造成的。这些数据可用于估计消费者从鹿茸中摄入 CML 和 CEL 的潜在摄入量，并指导生产者如何减少 CML 和 CEL 的产生。
