Progress on the Hazards of and Detection Methods for Nε-(1-Carboxymethyl)-L-lysine in Foods
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Abstract:
Nε-(1-Carboxymethyl)-L-lysine (CML) in food is one of the main components of advanced glycation end-products, which are produced from the Maillard reaction of the carbonyl group in reducing sugars and the amino group in proteins and/or amino acids. CML has high acid stability and can be used as an important indicator to evaluate protein modifications, carbonyl stress, and lipid oxidation during the Maillard reaction in food systems. After CML enters the human body through food as a medium, it can accumulate in different tissues and organs. When the concentration of CML reaches a certain level, CML will directly affect the function of tissues and organs and lead to pathological changes in the body. CML is closely related to the occurrence of many diseases in the human body and can accelerate the progression of diabetes, nephrosis, and atherosclerosis and the aging of human organs. Quantitative detection of CML can guide the reductions in the intake of CML, which may lower the risk of related diseases. In order to provide a reference for developing highly sensitive, highly selective, fast, and efficient methods for detection of CML content, the hazards of and detection methods for CML were reviewed herein.
